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SAUCES FOR PUDDINGS. 421

MILK OR CREAM SAUCE.

CREAM or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose for some kinds of pudding, and can be made very quickly.

FRUIT SAUCE.

TWO-THIRDS of a cupful of sugar, a pint of raspberries or strawber- ries, a tablespoonful of melted butter and a cupful of hot water. Boil all together slowly, removing the scum as fast as it rises ; then strain through a sieve. This is very good served with dumplings or apple puddings.

JELLY SAUCE.

MELT two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter; then stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water or wine ; add it to the jelly and let it come to a boil. Set it in a dish of hot water to keep it warm until time to serve ; stir occasionally. Any fruit jelly can be used.

COMMON SWEET SAUCE.

INTO a pint of water stir a paste made of a tablespoonful of corn- starch or flour (rubbed smooth with a little cold water) ; add a cup- ful of sugar and a tablespoonful of vinegar. Cook well for three minutes. Take from the fire and add a piece of butter as large as a small egg ; when cool, flavor with a tablespoonful of vanilla or lemon extract.

SYRUP FOR FRUIT SAUCE.

AN EXCELLENT syrup for fruit sauce is made of Morello cherries (red, sour cherries). For each pound of cherry juice, allow half a pound of sugar and six cherry kernels ; seed the cherries and let them stand in a bowl over night ; in the morning, press them through a fine cloth, which has been dipped in boiling water, weigh the juice, add the sugar, boil fifteen minutes, removing all the scum. Fill small bottles that are perfectly dry with the syrup ; when it is cold, cork the bottles tightly, seal them and keep them in a cool place, standing upright.

Most excellent to put into pudding sauces.

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