The household (of the Detroit free press)

One teacup of sugar, two-thirds of a cup of butter, one teaspoonful of flour ; beat smooth : place over the fire and stir in three gills of boiling water. Flavor with lemon, vanilla or orange. To be eaten with sponge cake or pudding. GERMAN SAUCE. The whites of two eggs, the juice of one lemon, and sugar enough to beat up to a proper consistency for serving. HARD SAUCE. Toke two cups of powdered sugar ; add half a cup of butter slightly warmed, so that the two can be worked up together. When they are well mixed, beat a grating of nutmeg and the juice of a lemon. Whip smooth and light, mound neatly on a dish and set in the cold to harden. INCOMPARABLE SAUCE. Rub a teaspoonful of flour smooth in a teacup, with cold water, adding a pinch of salt. Then stir in slowly boiling water until the cup is full. Have ready in a bowl one egg and a teacup of the best white sugar, beaten to a cream, and pour the hot starch water slowly on the egg and sugar, stirring it carefully the while. Flavor with lemon or vanilla, according to taste, and set it on the ice ; to be served cold. JELLY SAUCE. Melt one ounce of sugar and two tablespoonfuls of jelly over the fire in half a pint of boiling water, and stir into it a half teaspoonful of corn starch dissolved in half a cup of cold water; let come to a boil and it will be ready for use. MAPLE SUGAR SAUCE. Melt over a slow fire, in a small teacup of water, half a pound of maple sugar ; let it simmer, removing all scum ; add four tablespoonfuls of butter mixed with a level tablespoonful of flour and one of grated nutmeg ; boil for a few moments and serve. Or make a "hard sauce " of one tablespoonful of butter to two of sugar. MATRIMONY SAUCE. Half a cup of butter, one cup of sugar, two tablespoonfuls good vinegar, three-fourths of a pint of water, nutmeg grated in, and flour or cornstarch to thicken. PINE APPLE SAUCE. Mix two tablespoonfuls butter and four heaping tablepoonfuls sugar, beaten white of an egg ; flavor with pine-apple (or any other flavoring), form a pyramid and with the point of a teaspoon, mark it like a pineapple. PUDDING SAUCE. Take the superfluous juice from a can of fruit, peaches are best, and heat it to boiling-. Mix flour, butter and sugar in about equal quantities, add a little flavoring and cook the mixture in the hot peach juice. This is delicious for any kind of steamed or fruit pudding. PLUM PUDDING SAUCE. One pint boiling water thickened with two spoonfuls flour or corn starch, rubbed smooth with a little milk ; a large piece of butter, and flavor with currant jelly. The liquor in which the pudding has been boiled is very rich, and makes a good foundation for the sauce. WHIPPED CREAM SAUCE. Whip a pint of thick sweet cream ; add the beaten whites of two eggs, sweetened to taste. Place pudding- in center of dish and surround with the sauce ; or surround molded blanc mange or fruit pudding. This is also very nice to be eaten on sponge cake, or put in small dishes with lady-fingers in center for dessert dishes. SOUR AND SWEET.