FRUIT SAUCE NO. 2.—­Mash a quart of fresh berries, add one cup of sugar, beat very thoroughly together, and set away until needed.  Just before it is wanted for serving, turn into a granite fruit kettle and heat nearly to boiling, stirring constantly to avoid burning.  Serve hot with hot or cold puddings, or molded desserts.

LEMON PUDDING SAUCE.—­Heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessertspoonful of cornstarch; cook four to five minutes, or until it thickens.  Squeeze the juice from one large lemon, and mix it with two thirds of a cup of sugar.  Add this to the cornstarch mixture, and allow the whole to boil up once, stirring constantly; then take from the fire.  Leave in the double boiler, surrounded by the hot water, for ten minutes.  Cool to blood heat before serving.

MOCK CREAM.—­Heat a pint of fresh, unskimmed milk in a double boiler.  When the milk is boiling, stir in two tablespoonfuls of sugar, and two even tablespoonfuls of cornstarch which has first been rubbed smooth in a very little cold milk.  Bring just to a boil, stirring constantly; then pour the hot mixture, a little at a time, beating thoroughly all the while, over the well-beaten white of one egg.  Put again into the double boiler, return to the fire, and stir till it thickens to the consistency of cream.

MOLASSES SAUCE.—­To one half cup of molasses, add one half cup of water, and heat to boiling.  Thicken with a teaspoonful of flour rubbed to a cream with a little cold water.  Serve hot.

ORANGE SAUCE.—­Squeeze a cupful of juice from well-flavored, sour oranges.  Heat a pint of water, and when boiling, thicken with a tablespoonful of cornstarch.  Add the orange juice, strain, and sweeten to taste with sugar that has been flavored by rubbing over the yellow rind of an orange until mixed with the oil in the rind.  If a richer sauce is desired, the yolk of an egg may be added lastly, and the sauce allowed to cook until thickened.

PEACH SAUCE.—­Strain the juice from a well-kept can of peaches.  Dilute with one half as much water, heat to boiling, and thicken with cornstarch, a scant tablespoonful to the pint of liquid.

PLAIN PUDDING SAUCE.—­Thicken one and one half cups of water with one tablespoonful of cornstarch; boil a few minutes, then stir in two thirds of a cup of sugar, and one half cup of sweet cream.  Take off the stove, and flavor with a little rose, vanilla, or lemon.

RED SAUCE.—­Pare and slice a large red beet, and simmer gently in three cups of water for twenty minutes, or until the water is rose colored, then add two cups of sugar, the thin yellow rind and juice of one lemon, and boil until the whole is thick syrup.  Strain, add a teaspoonful of rose water or vanilla, and serve.

ROSE CREAM.—­Remove the thick cream from the top of a pan of cold milk, taking care not to take up any of the milk.  Add sugar to sweeten and a teaspoonful or two of rose water.  Beat with an egg beater until the whole mass is thick.  Good thick cream, beaten in this manner, makes nearly double its original quantity.