nt, but no longer;
remove from the stove and cool a little. Beat together one egg, three
tablespoonfuls of sugar, and a little lemon rind for flavoring. Turn the
hot milk over this, a little at a time, stirring briskly meanwhile.
Return the whole to the double boiler, and cook, stirring frequently,
until when a spoon is dipped into the custard a coating remains upon it.
Then remove at once from the fire. If the spoon comes out clean, the
custard is not sufficiently cooked.

EGG SAUCE.--Separate the yolks and whites of three eggs. Beat the
whites to a stiff froth, and stir in very gently, so as not to let the
air out of the beaten whites, one cup of powdered sugar and a
teaspoonful of vanilla or lemon flavoring powder. Lastly, stir in
carefully the beaten yolks of the eggs, and serve at once.

EGG SAUCE NO. 2.--Beat the whites of three eggs to a stiff froth
with one half cup of sugar. Add three tablespoonfuls of lemon juice and
one of water. Serve at once.

FOAMY SAUCE.--Beat one egg or the whites of two very thoroughly
with one half cup of sugar and a little grated lemon rind. Pour on this
very slowly, stirring constantly to make it smooth, one cup of boiling
milk, part cream if it can be afforded. If the whites alone are used,
they should not be beaten stiff. If preferred, the lemon may be omitted
and a tablespoonful or two of currant juice or quince jelly added last
as flavoring.

FRUIT CREAM.--Take the juice pressed from a cupful of fresh
strawberries, red raspberries, or black caps, add to it one third of a
cup of sugar, and place in the ice chest till chilled. Set a cup of
sweet cream also on ice till very cold. When thoroughly cold, whip with
an egg beater till the froth begins to rise, then add to it the cold
fruit juice and beat again. Have ready the white of one egg beaten to a
stiff froth, which add to the fruit cream, and whip till no more froth
will rise. This makes a delicious dressing for simple grain molds and
blancmanges, but is so rich it should be used rather sparingly. Serve as
soon as possible after being prepared. Fruit syrup, in the proportion of
two or three tablespoonfuls to the pint of cream, may be used in the
same manner when the fresh juice is not available. The juice of orange,
quince, and pineapple may also be used in the same manner as that of
berries.

FRUIT SAUCE.--Heat a pint of red raspberry, currant, grape,
strawberry, apricot, or any other fruit juice to scalding, and stir in a