The national course in home economics

Cream equal parts of butter and granulated sugar together with enough fruit jam or juice to flavor the sauce as desired. E. C. A. BUTTER SAUCE. Put one-half cupful of butter into a basin, work into it one cupful of sugar. Pour in enough raspberry juice to color and flavor it. Especially good for batter puddings. E. J. B. ENGLISH SWEET SAUCE. Put into a bowl the yolks of two eggs with four tablespoonfuls of powdered sugar and stir until it becomes creamy. Add one-half pint ot sweet cream, little by little, beating constantly, and grate in the rind of one orange. Place the pan on a slow fire and stir well for five minutes, being careful not to let boil. Strain and serve. A. T. O. LEMON SAUCE. Let come to a boil one pint of water and one cupful of sugar, then stir in three large teaspoonfuls of corn-starch previously mixed with a little cold water, stir over the fire for ten minutes, but do not let it boil; then add the grated rind and juice of one lemon and one tablespoonful of butter. Serve warm. T. C. M. FOAMY SAUCE FOR STEAMED PUDDINGS. Beat one egg light, add a scant cupful of granulated sugar, then add three tablespoonfuls of boiling milk; flavor with vanilla and serve immediately. Mrs. Tillie Bassett. Dominion Specials. SCRAPPLE. Cook two pounds each of beef and fresh pork until done; then take from the fire and remove bones, retaining the broth. Chop the meat, return it to kettle and season with pepper and salt. Let come to a boil, stir in corn-meal and make it about as thick as mush, then turn into pans. When cold cut in thin slices and fry as mush to a golden brown. M. White. QUAKER OATS BLANC MANGE. Bring one quart of sweet milk to a boil, salt slightly and stir in one cupful of quaker oats. Cook thirty minutes, stirring well. Just before removing from the fire stir in one egg well beaten and add one-half cupful of dried fruit which has soaked until soft. Serve with cream and sugar for dessert. Tillie Richmond, WHEATLET FOR LUNCHEON. Wash, stone and chop one-half cupful of dates. Cook thoroughly the wheatlet and just before placing in molds add the dates. Serve with cream and sugar. Mrs. T. Percival. CEREAL WITH FRUIT. Take six firm Baldwins, pare and core, leaving them whole. Cook in a syrup made of one cupful of sugar and two cupfuls of water flavored with one-inch piece of stick cinnamon and a few shavings from the yellow rind of a lemon. Turn the apples twice; when done lift with a skimmer and place in a pretty bowl, the larger end of the cavity upward. Cook whatever cereal is desired, fill cavities heaping full with it and pour boiling syrup over all. Serve either hot or cold with cream. T. M. FRIED BANANAS. For the finishing touch to a luncheon nothing is more delicious than fried bananas. Select ripe fruit, take off the skins and cut each banana in two crosswise. Salt slightly, dip in beaten egg, then roll in cracker crumbs. Cook till a delicate brown in drippings or Ko-nut. Serve with sauce made of one cupful of boiling water, butter the size of an egg, a cupful of sugar, a tablespoonful of corn-starch, one-half cupful of fruit. Seeded raisins, chopped citron and lemon juice are excellent fruits for the purpose. Mrs. M. C.