ake
stiff dough. Fill greased molds 2/3 full, and steam five or six hours.
This pudding should be prepared and cooked a week or more before used.
Before serving steam one hour and serve with hard, lemon or foamy
sauce.

PUDDING SAUCES

HARD SAUCE

1/3 cup butter
1 cup powdered sugar
1/2 teaspoon flavoring extract

Cream butter until very light; add sugar very slowly, beating until
light and creamy. Add flavoring and beat again.

FOAMY SAUCE

6 tablespoons butter
1 cup powdered sugar
3 eggs
2 tablespoons boiling water
1 teaspoon vanilla extract

Cream butter; add sugar slowly, beating continually; beat egg yolks
until thick and add gradually; beat well; add stiffly beaten egg
whites, flavoring and water. Before serving heat over boiling water
five minutes, stirring constantly.

CHOCOLATE SAUCE

1-3/4 cups water
3/4 cup sugar
1/2 tablespoon cornstarch
2 squares chocolate or 6 tablespoons cocoa
1/2 cup cold water
1/8 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract

Boil water and sugar 5 minutes. Mix grated chocolate or cocoa with
cornstarch and cold water. Add to first mixture and boil 5 minutes.
Add salt, butter, and vanilla and serve hot.

MAPLE SAUCE

1 cup sugar
1 cup water
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon maple flavoring

Heat half the sugar in frying pan; stir continually; when brown add
water and boil; add remainder of sugar, cornstarch mixed with a little
cold water, lemon juice and maple flavoring; boil 3 minutes; serve
hot.

FRUIT SAUCE

1/3 cup butter
1 cup powdered sugar
1 cup fresh strawberries, raspberries
or canned fruit drained from syrup
white of 1 egg

Cream butter; add sugar gradually; add egg beaten until stiff and beat
well; add fruit which has been carefully prepared and mashed. Beat
until creamy.

CARAMEL SAUCE

2 cups granulated sugar
5 cups boiling water

Melt sugar in saucepan and heat slowly, stirring constantly until
golden brown; add boiling water. Cook three minutes.

LEMON OR ORANGE SAUCE

1 cup water
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons lemon or orange juice

Boil water, sugar and cornstarch mixed with little cold water. Boil 5
minutes and add fruit juice and 1 tablespoon caramel if dark color is
desired.

PASTRY

A small amount of Dr. Price's Baking Powder will make pastry lighter,
more tender and more digestible.

Pastry should rise in baking