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Raisin Sauce

1 cups water cup raisins ساط I teaspoonful flour Sprinkling of salt cup brown or white Nutmeg sugar I teaspoonful butter Boil raisins in water for fifteen minutes, add sugar, boil fifteen minutes longer. Thicken with the flour blended with small amount of water.

Add salt and spice, and just before taking up, the butter. Stir well and serve.

Cream Puffs (from Pop-overs) Take any pop-overs left from breakfast and make an opening in them just large enough to neatly fill the center. For four to six pop-overs make a filling of one-half cup of cream sweetened with two tablespoonfuls of sugar and flavored with one-quarter teaspoonful of vanilla or a little lemon-juice. Add a very little salt and whip it.

Stir in one teaspoonful of melted gelatine. Set on the ice to chill.. When ready to serve stir in half a cup of any fresh fruit that has been sugared, then drain off the juice, and fill the pop-overs.

Serve at once. The fruit may be omitted.