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Pudding Sauces

Cream 1/4 cup of butter in a warm bowl and add gradually 1/2 cup of powdered sugar, and flavoring to suit taste, either brandy, vanilla or lemon.

Place in a fancy dish and grate nutmeg on top.

Apple Sauce 8 sour apples 1 cup sugar 1/2 cup water Cook in fireless 1 hour on one radiator, heated 450 degrees. Maple Sauce I An agreeable sauce served with a steamed pudding is made by dissolving 1½ pint of maple sugar in a cup of water. Add to this 1/2 cup of butter mixed with 1 tablespoonful of flour.

Allow this to boil and flavor to taste.

Rhubarb Sauce Peel and cut rhubarb in inch pieces.

Cover with boiling water. Allow to stand 5 minutes. Drain, add 1 cup sugar to 2/2 cups rhubarb and 1/4 cup water. Cook in fireless 1 hour on one radiator, heated 450 degrees.

Lemon Sauce 1/2 cup sugar 1 cup boiling water 1 tablespoon cornstarch 1/2 tablespoon flour 2 tablespoons butter 1/2 tablespoons lemon juice Few gratings nutmeg Few grains salt Mix sugar and cornstarch, add water gradually, stirring continually; boil 5 minutes, remove from fire, add butter, lemon juice and nutmeg.

Vanilla Sauce Make same as lemon sauce, using 1 teaspoon vanilla instead of lemon juice and nutmeg.

Chocolate Sauce 4 oz. unsweetened chocolate 1 cup sugar.

I/2 cup milk Melt chocolate and add sugar, then milk; boil 5 minutes, remove from fire and add 1 teaspoon vanilla. .