The universal cookery book

May be made, all but adding the hot water, a long time before using. Cream half a cupful of butter, add to it one cupful of powdered sugar, then the unbeaten white of one egg, and any flavoring you choose. When the time conies for serving, add slowly an eighth of a cupful of boiling water; then set the bowl into another of hot water, and stir till the sauce is smooth, but not oily, — say about two minutes. — Public Ledger, Philadelphia. {By per) [illustration: PLAIN PUDDING-SAUCE] Plain Pudding-Sauce. “To three pints of boiling water, add, to thicken, three tablespoonfuls of wheat-flour mixed smooth in a little cold water ; put in a tablespoonful, or more, of sugar, a lump of butter, and flavor with nutmeg and essence of lemon or vanilla.” « CHAPTER XV. PIES AND SMALL CAKES. PIES AND SMALL CAKES. Murrey’s Pie-crust. It is our firm conviction, that the average pie of to-day is the direct cause of more ill-nature and general “ cussedness ” in mankind than any thing else, and that there lurks more solid, downright dyspepsia in a square inch of baker’s pie than in all the other dyspeptic-producing compounds known. The pie we desire to see upon the American table is one that is more the receptacle for fruit, than a blending of fruit with puff-paste so soggy that lead would digest almost as easily. When a top is used, let theie be but little of it, and so light and delicate that “fairy footfalls ” would break through it. Sift together one quart of flour, a teaspoonful of salt, and a tablespoonful of Horsford’s baking-powder ; add gradually three gills of milk ; work to a dough, divide into four parts, and roll out the desired size. This crust when eaten is not harmful. — Puddings and Dainty Desserts : Thomas J. Murrey. White , Stokes, & Allen , Pubs. Flake Pie-crust. “Take one-half cup of lard to a pint of flour ; rub well together ; add water sufficient to make a dough (not too stiff) ; roll out, and spread with butter, dust with flour, fold over evenly, and roll out again. Repeat this several times (spreading with butter, folding i8o RHUBARB PIE. over, and rolling out again). Keep your crust as cold as possible : use ice-water in mixing. Pastry is better when rolled out on marble.” Rhubarb Pie. Take the tender stalks of rhubarb, strip off the skin, and cut the stalks into thin slices. Line deep plates with pie-crust ; then put in the rhubarb, with a thick layer of sugar to each layer of rhubarb ; a little grated lemon-peel improves the pie. Cover the pies with a crust, press it down tight upon the edge of the plate, and prick the crust with a fork, so that the crust will not burst while baking, and let out the juices of the pie. Rhubarb-pies should be baked about an hour, in a slow oven : it will not do to bake them quickly. Some cooks stew the rhubarb before making it into pies, but it is not so good as when used without stewing. — American Home Cook- Book. Dick & Fitzgerald, Pubs. (By per) Green-Apple Pie. Stew and strain the apples, and sugar to your taste ; grate the peel of a fresh lemon, or flavor with rosewater. Bake in a rich paste half an hour. — Godey' s Lady' s Book. (By per) Dried-Apple Pie.