Wine Sauce.

Dissolve one pound sugar in a little water. Boil till nearly candied. Add a lump of butter the size of an egg, just before taking it off the fire, and stir in wine and nutmeg to your taste, after taking it off.—Mrs.R.

Wine Sauce.

Melt half a pound of butter, three cupfuls sugar and two of Madeira wine together, for a large pudding. Put a little water in the stewpan and let it boil. Roll the butter in a little flour, and stir it in the boiling water quickly. Then add the sugar, and lastly the wine.—Mrs.T.

Wine Sauce.

One-half pound butter, yolks of two eggs, beaten well and creamed with the butter; nine tablespoonfuls nice brown sugar; two glasses of wine. Let it simmer on the fire a short time. Grate nutmeg on it when you pour it into the sauce-bowl.—Mrs.T.

Brandy Sauce.

Cream together one-quarter pound fresh butter, and one-quarter pound pulverized white sugar. Mix with it one gill of lemon brandy, or half the quantity of brandy; the juice of one lemon, and half a nutmeg grated. Stir it slowly into half a cup of boiling water, and after letting it simmer a moment, pour into a warm sauce tureen.—MissE.P.

French Sauce.

Cream half a pound butter, and stir in half a pound sugar. Then add the yolk of an egg, and a gill of wine. Put it on the fire; stir till it simmers. Grate nutmeg over it, after taking it off the fire.—Mrs.F.D.

A Nice Sauce for Puddings.

Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg (grated), the white of one egg.

The butter must be creamed and the sugar beaten into it, then the egg. The wine poured gently in and stirred till the sauce is cold, then grate the nutmeg. Make it in a common sauce tureen, on the hearth, stirring all the while. Do not let it boil.—Mrs.M.E.J.B.

Rich Sauce for Puddings.

One pint cream; half pound sugar; one tablespoonful butter; one glass of wine. Season to the taste. Do not let it boil.—Miss E.P.

Sauce for Pudding.

Two large cupfuls brown sugar; one large cupful butter; one teacup wine; a little rose water. Boil the sugar and wine together. Then add the butter and grated nutmeg.—Mrs. McG.

Pudding Sauce.

One cupful cream, from morning's milk; two cupfuls sugar; one egg, well beaten; one tablespoonful butter; one teaspoonful corn-starch. Boil all together till a thick syrup. Take off the fire and add grated nutmeg and a glass of wine.—Mrs.S.T.

Cold Sauce.

Whites of five eggs beaten to a stiff froth. Sweeten to the taste. Pour in some hot melted butter, stirring well. Season with lemon.—Mrs.M.G.H.

Cold Sauce.

Half a pound of butter and half a pound of sugar (powdered), beaten to a froth. The juice and grated rind of a lemon, or essence of any kind, as a flavor.—Mrs.M.F.G.

Cold Sauce (for about eight people).

One heaping tablespoonful of butter, creamed till very light, adding sugar till as thick as you can stir. Then add two tablespoonfuls of very rich milk, a glass of good wine, and a little grated nutmeg.—Mrs.P. McG.

Pudding Sauce.

One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of wine. Stir well, and let it come to a boil.—Mrs.F.D.

Pudding Sauce.

Cream together half a pound of sugar and butter. Add the yolk of one egg, the juice of a lemon, and a glass of wine. Stir over a slow fire, but don't boil.—Mrs. McG.

Lemon Sauce.

One pound sugar; three ounces butter; half a teacup of water. Juice and sliced rinds of two lemons. Pour this into a saucepan, and while it is coming to a boil, beat the yolks of two eggs and add them. When well boiled, take it from the fire and add the whites of the two eggs, beaten to a froth. To be eaten hot with sponge cake.—Mrs.K.

Sauce for Boiled Pastry.

Stew for fifteen minutes one pint of water, half a pound of sugar, and a piece of butter as large as an egg. Beat the yolks of three eggs. Remove the pan from the fire, and pour several spoonfuls of its contents into the beaten eggs, stirring briskly. Then pour all into the pan, place it over a slow fire and stir till it thickens. Season with lemon or vanilla.—Mrs.I.H.

Molasses Sauce.

Moderately boil a pint of molasses from five to twenty minutes, according to its consistency. Add three eggs well beaten. Stir them and continue to boil a few minutes longer. Season with nutmeg and lemon.—Mrs. Dr.J.