Kirmess cook book

minutes. Mix two ounces of butter, one ounce of flour, and a little nutmeg together, and add one-half pint of boiling water, and one-half pint of clam liquor. Stir with egg-beater, boil a minute or two, add two egg yolks, twice as much water as egg yolks, and a little lemon juice. Strain through a wet cloth. Then mix in four ounces of butter, drain the clams, put them in the sauce, and serve hot. LOBSTER SAUCE. Mrs. Seeley's Cook Book. After removing the meat from a good-sized boiled lobster, boil the shells in one scant quart of water for twenty minutes. Strain and use the broth to make a cream sauce. Cut the lobster meat in small pieces and powder the dried lobster coral. Stir both into the sauce. Add a dash of cayenne and two tablespoonfuls of lemon juice. SAUCE FOR CLAMS ( PRICE'S PLEASURE BAY). Mrs. T. K. Egbert, New York. One tablespoonful of corn-starch, one-half tablespoonful of celery-salt, one-half tablespoonful of black pepper. Mix all in a little cold water. Add one cup of boiling hot water — it must be boiling. Add gradually one cup of best butter. A GOOD, DELICIOUS SAUCE FOR ALL KINDS OF PUDDINGS. Miss Edge. Take the superfluous syrup of the peaches at preserving time, boil it until it thickens a little, strain, add to each quart add half a pint of brandy. Lay aside in sealed bottles, and heat when about to use. ORANGE SAUCE FOR COTTAGE PUDDING. Mrs. Hamilton Vreeland. Grate the yellow rind of a large orange, squeeze juice and add it to pulp with two tablespoonfuls of sugar. Let boil one cup of milk and a small piece of butter, thicken with flour moistened with water or milk and take from fire. Stir the orange mixture into this, and do not let boil or the sauce will separate. CHOCOLATE SAUCE. Mrs. Hamilton Vreeland. Let boil one and a half cups of milk, and mix one large tablespoonful of cocoa or grated chocolate, which has been moistened with hot water or milk, . sweeten and flavor with vanilla. Thicken to proper consistency. WINE SAUCE. Mrs. Woodhull Condict. Have ready some rich, thick, melted or drawn butter, and the moment you take it from the fire stir in two wine-glassfuls of wine, two tablespoons of sugar and some nutmeg. Serve it with plum pudding or any sort of boiled pudding that is made of batter. BRANDY SAUCE. Mrs. Howland, Brooklyn. Take one cup of powdered sugar, one tablespoon of butter. Rub them to a cream and moisten with one tablespoon of cream. Beat until very light. Then gradually stir in one wine-glass of brandy. Place the saucepan in pan of hot water and stir the mixture until it comes to a boil. Serve hot in a sauceboat. MADEIRA SAUCE. Mrs. Howland, Brooklyn. Put in a saucepan the yolks of six eggs, three ounces of granulated sugar, and one-half pint of Maderia wine. Beat the mixture over the fire with an eggbeater until it is thick and frothy. Serve hot. SAUCE FOR PUDDING. Mrs. F. D. Gray. Cream together two tablespoonfuls of soft butter and one cupful of sifted powdered sugar, add one cupful of rich sweet cream whipped and one teaspoonful of vanilla. Stand over hot water just long enough to make the mixture creamy without melting the butter. Stir constantly. CLARET SAUCE. Mrs. C. P. Johnson, Cranford, N. J.