The household (of the Detroit free press)

Mix one-half pint of milk with two well-beaten eggs ; add by degrees one tablespoonful of flour, two ounces butter, the same of sugar and the grated rind of one lemon ; mix well, butter some saucers, pour in mixture and bake in a quick oven twenty minutes. TAPIOCA JELLY. Soak a cup of tapioca over night in one pint of water ; in the morning set it on the back part of the stove and add a cup of warm water ; jet it simmer slowly, stirring it often to prevent burning : cook until it looks clear, and if too thick add a little boiling water ; flavor with lemon juice and sugar, and turn into wet molds to cool. Any other flavor can be used if preferred. Serve cold with sweet cream. WELSH RAREBIT. Cut the cheese in small strips, if soft ; if hard, grate it down. Take a deep block-tin dish, put in the cheese, with a lump of butter, and set on the stove ; have ready the yolk of an egg, whipped, with one-half a glass of Madeira ; stir the cheese when melted till it is thoroughly mixed with the butter ; then add gradually the egg and wine ; keep stirring till it forms a smooth mass ; season with salt and pepper ; spread on a thin, hot toast. A great many prefer it without the egg and wine. PUDDING SAUCES. 567 PUDDING SAUCES. BEE-HIVE SAUCE. One-half cup of butter, two cups of sugar, juice and peel of a lemon, one-half teaspoonful of nutmeg, one-fourth cup of currant jelly or cranberry sauce. Make hard sauce in the usual way by creaming the butter and sugar. Before beating in the lemon juice and nutmeg, set aside three tablespoonfuls to be colored. Having added lemon and spice to the larger quantity, color the less by whipping in currant jelly or cranberry syrup until it is of a rich pink. Shape the white sauce into a conical mound. Roll a sheet of note paper into a long narrow funnel, tie a string about it to keep it in shape, and fill with colored sauce. Squeeze it gently through the aperture at the smaller end, beginning at the base, and winding round the cone to the top, guiding it so that the white will show prettily between the pink ridges. The effect is pleasing and costs but little time to produce. BUTTER SAUCE. One cup of sugar, half cup butter, one teaspoonful flour, yolk of one egg; beat together until it is like cream ; pour into it nearly a pint of boiling water ; let it boil one minute ; stir in the white of one egg beaten to a froth ; season with nutmeg or lemon. CREAM SAUCE. Two cups rich milk, or one of cream and milk, four tablespoonfuls of sugar, whites of two eggs whipped stiff, one teaspoonful extract of bitter almonds, one teaspoonful of nutmeg, one even tablespoonful of corn starch, wet up with cold water. Heat the milk to scalding ; add the liquor, stir in the corn starch. When it thickens beat in the stiffened whites, then the seasoning. Take from the fire and set in boiling water to keep warm — but not cook — until wanted. CIDER SAUCE. Mix two tablespoonfuls of butter with an even tablespoonful of flour ; stir in half pint of brown sugar, and half a gill of boiled cider; add a gill of boiling water, mix well, let it simmer for a few moments ; serve hot. COCOANUT SAUCE. Two tablespoonfuls of butter, cup of sugar, tablespoonful of flour, milk of one cocoanut, with a small piece grated. 568 PUDDING SAUCES. FOAM SAUCE.