Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

stir butter to cream, add sugar and cream, stir in beaten eggs, add the wine. Set this in a double boiler, do not let it boil. SAUCE FOR BREAD PUDDING. MRS. H. One-half cup butter. Three-fourths cup sugar. One egg, beat yolk and cream. One tablespoonful flour. One cup boiling water. Cook until it thickens, stirring constantly. Remove from stove and when cool add the well-beaten white of the egg, folding it in lightly, but do not whip it into a sauce. Flavor with brandy or sherry. ° HOT WINE SAUCE. Put two cups of granulated sugar to two tablespoonfuls of boiling water, stir until the sugar is dissolved. Then let it boil until it is a thick syrup, add a teaspoonful of butter and a half cup of sherry. Serve hot. Or, put one cup of granuated sugar, one-half cup of sherry and one egg all together in a saucepan, and whip over the fire until is a little thickened. SAUCE B. Yolks of two eggs, add one cup pulverized sugar and one teaspoonful vanilla. Beat well together and add one-half pint of whipped cream before serving. RICE CROQUETTES SAUCE. Half cup water. One tablespoonful butter. One cup sugar. Juice of one lemon. Let it boil until it becomes a syrup. CARAMEL ‘CUSTARD. Put a half cup of granulated sugar into a frying pan. Stir over the fire until the sugar dissolves and turns a light brown. Now add one tablespoonful of hot water, stir until a syrup. Boil until it is quite thick. Turn the caramel into a well-buttered pudding dish. Let it get cold. Beat three eggs in a bowl with a tablespoonful of white sugar, a pinch of salt. Add two coffee cups of milk. Pour this over the caramel. Place the pudding dish in a pan of hot water, and bake in a moderate oven until firm in the center. Test by running 2 knife in the center; if it comes out clean it is done. It should be in the oven one hour, but watch it carefully or it will separate. Let it get cold. When serving you will find caramel sauce at bottom of custard. — CHARLOTTE RUSSE: MRS. ANNETT. One quart cream. One-half box gelatine. One teacup powdered sugar. One-half cup sweet milk. Three tablespoonfuls wine. Two eggs, whites. Dissolve gelatine in the milk, beat the cream and wine together, add the beaten whites of eggs, then sugar, then gelatine. Flavor with vanilla. Line a dish with sponge cake, pour over the whole, and set on ice until cold. | VELVET BOA MRS. K. A. SCHEID. One-half box gelatine. One and one-half cupfuls of sherry. One and one-half cupfuls sugar. One and one-half pints cream. Juice and grated rind of one lemon. Soak gelatine and lemon in the wine, putting them on back of stove to heat, beat all together until the gelatine has dissolved. Then when nearly cold but before it begins to stiffen, add the cream, whipped very stiff. Beat all together until nearly stiff enough to drop. Pour into mold and set on ice to harden or set like blanc mange. It may be served in individual glasses, with whipped cream, flavored with a little sherry and a maraschino cherry on top. MERINGUES. BESSIE WILKES. Beat the whites of twelve eggs with one and a half pounds of granulated sugar, drop into small cakes about a spoonful at a time, upon a_ greased paper. Bake in a slow oven. When brown, scoop out the inside, turn upside down and return to the oven to brown inside; keep in a cool dry place. Fill with whipped cream just before using. FROZEN ORANGE PUDDING. MRS. LUCILE RHID. Two cups sugar. Four eggs. Two oranges.