. Lentil gravy is also good for the same purpose. The
addition of a little lemon juice to the lentil gravy makes another
variety.

TOMATO GRAVY.--A gravy made of tomatoes as directed on page 261, is
excellent to use on baked or boiled sweet potatoes.

TOMATO CREAM GRAVY.--Prepare a gravy as for Cream Sauce, using a
slightly heaping measure of flour. When done, add, just before serving,
for each quart of the cream sauce, one cup of hot, stewed tomato which
has been put through a fine colander to remove all seeds. Beat it
thoroughly into the sauce and serve on boiled or baked potato.

SAUCES FOR DESSERTS AND PUDDINGS.

_RECIPES._

ALMOND SAUCE.--Heat a pint of rich milk in the inner cup of a
double boiler, placed directly upon the stove. When the milk is boiling,
stir into it a heaping tablespoonful of flour which has been rubbed to a
cream in a little cold milk. Boil rapidly until thickened, stirring
constantly; then add three tablespoonfuls of almondine; place in the
outer boiler, and cook for five or ten minutes longer.

CARAMEL SAUCE.--Stir a cup of sugar in a saucepan over the fire
until melted and lightly browned. Add one cup of boiling water, and
simmer ten minutes.

COCOANUT SAUCE.--Flavor a pint of new milk with cocoanut, as
directed on page 298. Skim out the cocoanut, and add enough fresh milk
to make one pint. Heat the milk to boiling, add two tablespoonfuls of
sugar, thicken with two even spoonfuls of cornstarch, and proceed in the
same manner as for Mock Cream.

CREAM SAUCE.--Beat together two thirds of a cup of sugar, one
tablespoonful of thick, sweet cream, and one egg. Wet half a teaspoonful
of cornstarch with a little milk, and stir in with the mixture; then
add five tablespoonfuls of boiling milk, stirring rapidly all the time.
Pour into the inner cup of a double boiler; have the water in the outer
cup boiling, and cook five minutes. Flavor to taste.

CRANBERRY PUDDING SAUCE.--To a quart of boiling water add two cups
of sugar, and when well dissolved, one quart of carefully sorted
cranberries. Mash the berries as much as possible with a silver spoon,
and boil just seven minutes. Turn through a colander to remove skins,
cool and serve.

CUSTARD SAUCE.--Rub two teaspoonfuls of flour to a smooth paste
with half a cup of new milk. Heat two and a half cups of fresh milk in a
double boiler to scalding, then stir in the braided flour; heat again,
stirring constantly till just to the boiling poi