The Pattern cook-book

Rub the butter and sugar to a cream, add the yolk of the egg^ and stir well. Set the bowl containing the sauce over the mouth of the tea-kettle, or stand it in a basin of hot water ; add one table-spoonful of the hot water, stir well, add another portion of the hot water, and finally the third table-spoonful, allowing about a minute to -elapse between these additions. If the sugar is not by this time entirely dissolved, leave the bowl in the steam of the kettle or in the basin until the sauce is like a golden syrup. Then remove it from the fire, and pour it into the sauce boat. Beat the white of the egg stiff, lay it on top ofthe sauce, and serve. The white should be stirred in after the sauce is placed upon the table. This recipe is infallible. LEMON PUDDING. This pudding is eaten cold, without sauce. For a family of six allow One cupful of sugar. Two eggs. Two table-spoonfuls of- corn-starch. One pint of milk. One table-spoonful of butter. Two lemons (juice of both, and rind of one). Wet the corn-starch in a little of the miik, place the rest of the milk on the lire in a milk boiler, and when it boils, add the corn-starch. After this has boiled five minutes, add the butter, remove the corn-starch from the fire, and set it away to cool. Beat the yolks of the eggs light, stir in the sugar, mix very thoroughly, and add the lemonjuice and the grated rind. Beat this mixture to a stiff cream, and gradually stir it into the corn-starch, which should be quite cool by this time. Stir well, and when perfectly well mixed, pour the pudding into a buttered pudding-dish, and bake slowly for half an hour. Beat the whites of the eggs stiff, add to them one table-spoonful of sugar, spread them on top of the pudding, and brown nicely. J^ICE PUDDING WITH LEMON. One pint of cooked rice. One pint of milk. Two table-spoonfuls of sugar. Two tea-spoonfuls of corn-starch. One-half tea-spoonful of salt. One tea-spoonful of butter. Two eggs (whites). Wet the corn-starch in a table-spoonful of the milk, place the rice and the rest of the milk together in a double-boiler, and boil them ten minutes ; then add the corn-starch, cook five minutes more, and stir in the rest of the ingredients, adding only half the sugar ; then turn the whole into a pudding-dish. Beat the whites of the eggs stiif, add the other half of the sugar, spread the egg on top of the pudding, and brown nicely. Serve with a LEMON SATTCE. Two eggs (yolks). One cupful of sugar. One large lemon, (juice and half the grated rind). Beat the yolks well, add the sugar, and stir until creamy ; then add the juice of the lemon and the grated rind, stir thoroughly, and serve. Oranges may be used in place of the lemons, and one orange with half a lemon will also make a pleasing combination. This forms a particularly pretty dessert, the pudding being very white and the sauce a golden yellow. CREAM TAPIOCA PUDDING. The following recipe will make enough for seven persons. The pudding is a most satisfactory one and is to be eaten cold without sauce. Three table-spoonfuls of pearl tapioca. Three table-spoonfuls of prepared cocoanut. One tea-spoonful of salt. One quart of milk. Four eggs. One cupful of sugar.