The new Kentucky home cook book

Mrs. Charles E. Tabb. CHARLOTTE PUDDING. Take one quart of milk, three table-spoonfuls of corn starch, one dozen lady-fingers, eggs, and sugar. Put half the milk on to scald, mix the rest with the corn starch, the yelks of four eggs, two table-spoonfuls of sugar — more if you wish it very sweet. Add this to the boiling milk, stir constantly. Cook until it is thick. Have a baking-dish ready with lady-fingers around the sides and on the bottom, pour sherry wine over the cake until it is saturated. When the custard is cold, pour into the dish. Make a meringue of the whites of the eggs, put over the top, and then brown. If wine is not liked, use vanilla to flavor the custard with. Mrs. J. H. Tate. SAUCE FOR PUDDING. Take one-half coffee-cupful of butter, two coffee-cupfuls of sugar; mix well together; one-half tea-cupful of sweet cream, one heaping tea-spoonful of Royal baking-powder. Beat until, light and white. Flavor with one tea-spoonful of vanilla. Excellent, Mrs. L. C. Dimmitt. SAUCE FOR PLAIN FRUIT PUDDING. Boil together one pint of sugar, one-half pint of butter, one-half pint of water, and pour very slowly boiling hot over the yelks of two eggs which have been thoroughly beaten. Stir well, and flavor with one tea-spoonful of vanilla. Mrs. J. F. Robinson. SAUCE FOR PLUM PUDDING. Take one-half pound of butter, one pint of sugar, one nutmeg, one egg, all well beaten together, one-half pint of pre- The New Kentucky Home Cook Book. pared arrowroot. Stir in cool just before serving. Flavor with one tea-spoonful of vanilla. Mrs. J. F.-Perrie. WINE SAUCE FOR PLUM PUDDING. Take one coffee-cupful of butter, two coffee-cupfuls of sugar creamed together, one coffee-cupful of wine added slowly. Set the bowl in hot water for three-quarters of an hour, and do not stir or pour out until ready to serve. Mrs. J. B. Huston. COLD SAUCE FOR PUDDINGS. Take one coffee-cupful of butter, two coffee-cupfuls of sugar, the white of one egg not beaten. Beat all together thoroughly. Add nutmeg and wine, if desired. SAUCE FOR CAKE. Take one tea-cupful of sugar, one-half tea-cupful of butter, one egg beaten separately (add the white last), then pour on the whole one pint of boiling water. It will then be ready for use. WINE SAUCE. Take one and one-half cupful of butter, one and one-half cupful of jelly, two-thirds of a cupful of port wine, one teaspoonful of allspice, two table-spoonfuls of sugar. Stir until thick. Mrs. Sallie Thomas. WHISKY SAUCE. Take one cupful of sugar, one-half cupful of butter, one egg beaten separately, one wine-glassful of hot water, one wine-glassful of whisky: SAUCE FOR PUDDINGS. Take one coffee-cupful sugar, one coffee-cupful of butter, one egg ; beat sugar and butter well together, then beat the egg. Put on the stove and stir until it melts, but do not let it boil; or pour enough hot water in to thin a little. Mrs. George T. Hunter. The New Kentucky Home Cook Book. PLAIN SAUCE FOR PUDDINGS. Take one coffee-cupful of butter and two coffee-cupfuls of sugar beaten together to a cream, add the yelk of one egg and one table-spoonful of flour. Beat until very light. Flavor with one tea-spoonful of vanilla. Just before serving, add one pint of boiling water or wine. Mrs. A. A. Wadsworth. CREAMS, CUSTARDS, ETC.