tablespoonful of cornstarch previously rubbed to a cream with a little
cold water. Cook till it thickens; then add sugar according to the
acidity of the fruit. Strain and cool before using. If fruit juice is
not available, two or three tablespoonfuls of pure fruit jelly may be
dissolved in a pint of hot water and used instead of the juice. A
mixture of red and black raspberry juice, or currant and raspberry, will
be found acceptable for variety.

FRUIT SAUCE NO. 2.--Mash a quart of fresh berries, add one cup of
sugar, beat very thoroughly together, and set away until needed. Just
before it is wanted for serving, turn into a granite fruit kettle and
heat nearly to boiling, stirring constantly to avoid burning. Serve hot
with hot or cold puddings, or molded desserts.

LEMON PUDDING SAUCE.--Heat to boiling, in a double boiler, a pint
of water in which are two slices of lemon, and stir into it a
dessertspoonful of cornstarch; cook four to five minutes, or until it
thickens. Squeeze the juice from one large lemon, and mix it with two
thirds of a cup of sugar. Add this to the cornstarch mixture, and allow
the whole to boil up once, stirring constantly; then take from the fire.
Leave in the double boiler, surrounded by the hot water, for ten
minutes. Cool to blood heat before serving.

MOCK CREAM.--Heat a pint of fresh, unskimmed milk in a double
boiler. When the milk is boiling, stir in two tablespoonfuls of sugar,
and two even tablespoonfuls of cornstarch which has first been rubbed
smooth in a very little cold milk. Bring just to a boil, stirring
constantly; then pour the hot mixture, a little at a time, beating
thoroughly all the while, over the well-beaten white of one egg. Put
again into the double boiler, return to the fire, and stir till it
thickens to the consistency of cream.

MOLASSES SAUCE.--To one half cup of molasses, add one half cup of
water, and heat to boiling. Thicken with a teaspoonful of flour rubbed
to a cream with a little cold water. Serve hot.

ORANGE SAUCE.--Squeeze a cupful of juice from well-flavored, sour
oranges. Heat a pint of water, and when boiling, thicken with a
tablespoonful of cornstarch. Add the orange juice, strain, and sweeten
to taste with sugar that has been flavored by rubbing over the yellow
rind of an orange until mixed with the oil in the rind. If a richer
sauce is desired, the yolk of an egg may be added lastly, and the sauce
allowed to cook until thickened.

PEACH SAUCE.