The New century cook book

One cup of tapioca washed and soaked over night. In the morning boil in double boiler until free from lumps, it takes about two to three hours, add one cup of sugar and one teaspoonful vanilla; stone one quart of cherries and sweeten; stir the cherries into the tapioca just before serving. Serve with cream and sugar. Very nice cold. Charlotte Russe Cream. Make thick custard of one and one-half pints milk, yolks of three eggs, cup sugar, two tablespoons cornstarch, small piece butter, pinch of salt, when cool flavor. Add well beaten white of three eggs, one pint of whipped cream, and one third box gelatine which has been dissolved in warm water, beating with an egg beater lightly till thoroughly mixed ; pour into dish or mold lined with lady-fingers. Arrange layer on top, place on ice till serving. Mrs. Ida Baker. Lemon Sauce for Fruit Pudding. Into three tablespoonfuls of hot water stir gradually one well beaten egg, the juice and grated rind of half one large lemon, stir to a cream, one cup of sugar and one-half cup of butter and add to the mixture, letting it cook over steam for several minutes, stirring it frequently. Pudding Sauce. Four tablespoons of white sugar, two tablespoons butter, one tablespoon flour; beat all to a cream and add the white of one egg well beaten; then add one gill of boiling water; stir well, flavor to taste. New Century Cook Book. Whipped Cream Sauce. For steamed fig pudding or any steamed pudding. One-half pint cream whipped stiff, one cup pulverized sugar, two eggs, nutmeg to taste. Beat whites of eggs stiff ; then add yolks, beat into the whites; add sugar to stiff cream. Just before serving put cream and eggs together and beat. Mrs. N. H. Towne. Liquid Pudding Sauce. One cup sugar, one large tablespoonful butter, one teaspoonful flour, one teaspoonful flavoring extract; mix; pour over just enough boiling water to thicken slightly; stir while pouring. An egg may be used instead of flour. Mrs. Baldwin. Soft Pudding Sauce. One cup sugar, one-half cup butter, two eggs, flavor with lemon; cream, sugar and butter; add eggs well beaten; cook in double boiler half an hour. Mrs. A. H. Reeves. Pudding Sauce. One egg, one tumbler sugar, beaten together one-half hour; then add wineglassful boiling water; flavor as you choose. Not a success unless beaten thoroughly. Mrs. A. J. White. Pudding Sauce. One cup of butter, one and one-half cups of sugar, two eggs well beaten, three tablespoonfuls of water, three tablespoonfuls of vinegar. Put into rice boiler and boil until quite thick. Fine. Mrs. L. W. Blatchford. Foaming Sauce for Pudding. Three eggs, cup sugar or little over, beat together and cook in double boiler. Put in one-half spoon of vanilla. Cream Sauce. Half a cup of butter, one of powdered sugar, one-fourth of a cup of cream, or if vanilla or lemon extract one teaspoonful and four tablespoonfuls extra of cream. Beat the butter to a cream, add the sugar gradually, beating all the while. When light gradually add the cream, a little at a time. When all New Century Cook Book. is beaten smoothly place the bowl in a basin of boiling water, stir until the sauce is smooth and creamy, no longer. It will take only a few minutes. Miss Prickett. Cream Sauce.