The national course in home economics

grated peel, with one-half teaspoonful of grated nutmeg. Put in a cup or bowl inside a saucepan of boiling water, heat it to the boiling point, stirring steadily all the time, then beat in a heaping tablespoonful of powdered sugar and a glassful of wine. Cover it closely and let it stand in the boiling water until wanted. Stir occasionally and beat up well before pouring out. C. L. T. ORANGE SAUCE. Mix one teaspoonful of corn-starch with two tablespoonfuls of sugar. Squeeze the juice from three oranges and heat it. When sufficiently hot add corn-starch and sugar and cook till clear. Martha Haines. ARROWROOT SAUCE. Mix a tablespoonful of arrowroot with cold water, then add one-third of a pint of water, a glassful of milk, the juice of a lemon, sugar and flavoring. Stir it over the fire till it boils. M. A. C. TRANSPARENT SAUCE— FOR FRITTERS. Mix one small tablespoonful of corn-starch with one small teacupful of sugar, stir in one-half pint of boiling water, add juice of one-half of a lemon and a small piece of butter. Stir over the fire until transparent, being careful that it does not burn. Excellent. E. M. C. FOAMING SAUCE. Beat the whites of three eggs to a stiff froth, melt a teacupful of sugar in a little water and let it boil. Stir in a small glass of wine, then the whites of the eggs. Serve at once. P. B. M. BROWN SAUCE. Mix one-half teacupful of brown sugar with one-half the quantity of butter; add one pint of hot water and a little vinegar with such flavoring as may be desired. Use a tablespoonful of flour, moistened with milk as a thickening, and boil. Should be served hot. E. J. S. DUMPLING SAUCE. Boil one pint of water and a teacupful of brown sugar together; thicken with one tablespoonful of flour mixed with cold water; when cooked add one tablespoonful of butter and a little salt. Flavor to taste. A. P. T. SPANISH SAUCE. One tablespoonful of corn-starch in one-half teacupful of boiling water; add two tablespoonfuls of vinegar, one tablespoonful of butter, one teacupful of sugar and one-half of a nutmeg, grated. G. P. C. PARIS SAUCE. (For sweet dumplings.) Put a glassful of grape juice into an enameled saucepan with a large tablespoonful of powdered sugar and the well-beaten yolks of two eggs. Stir the mixture until it begins to thicken, then add very gradually three tablespoonfuls of thick cream; the sauce must not boil after the cream is added. Maria Peel. EMPRESS SAUCE. A delicate sauce for rice puddings, apple dumplings, etc., is one part sweet cream, two parts boiling water; sweeten well and flavor with powdered mace. Mrs. Laura Morey. CHERRY, BLUEBERRY, BLACKBERRY OR STRAWBERRY SAUCE. Cream together one-half cupful of sugar and one tablespoonful of butter. Add one cupful of boiling water and put into a double boiler. When it comes to a boil stir in one tablespoonful of corn-starch previously dissolved in a little cold water. Let heat thoroughly. Take from the fire and stir in a cupful of any desired fruit, crushed. Serve hot. A. T. B. STRAWBERRY SAUCE— COLD. Cream one cupful of sugar and one-third of a cupful of butter, add the beaten whites of two eggs and one cupful of ripe crushed strawberries; fine for cottage pudding, plain boiled tapioca pnd other simple puddings; gives flavor of strawberry short-cake. A. D. F. FRUIT SAUCE.