CUSTARD SAUCE.—­Rub two teaspoonfuls of flour to a smooth paste with half a cup of new milk.  Heat two and a half cups of fresh milk in a double boiler to scalding, then stir in the braided flour; heat again, stirring constantly till just to the boiling point, but no longer; remove from the stove and cool a little.  Beat together one egg, three tablespoonfuls of sugar, and a little lemon rind for flavoring.  Turn the hot milk over this, a little at a time, stirring briskly meanwhile.  Return the whole to the double boiler, and cook, stirring frequently, until when a spoon is dipped into the custard a coating remains upon it.  Then remove at once from the fire.  If the spoon comes out clean, the custard is not sufficiently cooked.

EGG SAUCE.—­Separate the yolks and whites of three eggs.  Beat the whites to a stiff froth, and stir in very gently, so as not to let the air out of the beaten whites, one cup of powdered sugar and a teaspoonful of vanilla or lemon flavoring powder.  Lastly, stir in carefully the beaten yolks of the eggs, and serve at once.

EGG SAUCE NO. 2.—­Beat the whites of three eggs to a stiff froth with one half cup of sugar.  Add three tablespoonfuls of lemon juice and one of water.  Serve at once.

FOAMY SAUCE.—­Beat one egg or the whites of two very thoroughly with one half cup of sugar and a little grated lemon rind.  Pour on this very slowly, stirring constantly to make it smooth, one cup of boiling milk, part cream if it can be afforded.  If the whites alone are used, they should not be beaten stiff.  If preferred, the lemon may be omitted and a tablespoonful or two of currant juice or quince jelly added last as flavoring.

FRUIT CREAM.—­Take the juice pressed from a cupful of fresh strawberries, red raspberries, or black caps, add to it one third of a cup of sugar, and place in the ice chest till chilled.  Set a cup of sweet cream also on ice till very cold.  When thoroughly cold, whip with an egg beater till the froth begins to rise, then add to it the cold fruit juice and beat again.  Have ready the white of one egg beaten to a stiff froth, which add to the fruit cream, and whip till no more froth will rise.  This makes a delicious dressing for simple grain molds and blancmanges, but is so rich it should be used rather sparingly.  Serve as soon as possible after being prepared.  Fruit syrup, in the proportion of two or three tablespoonfuls to the pint of cream, may be used in the same manner when the fresh juice is not available.  The juice of orange, quince, and pineapple may also be used in the same manner as that of berries.

FRUIT SAUCE.—­Heat a pint of red raspberry, currant, grape, strawberry, apricot, or any other fruit juice to scalding, and stir in a tablespoonful of cornstarch previously rubbed to a cream with a little cold water.  Cook till it thickens; then add sugar according to the acidity of the fruit.  Strain and cool before using.  If fruit juice is not available, two or three tablespoonfuls of pure fruit jelly may be dissolved in a pint of hot water and used instead of the juice.  A mixture of red and black raspberry juice, or currant and raspberry, will be found acceptable for variety.