Vanilla cream sauce.—­Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar.  When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream.  Place the bowl in a pan of boiling water, and stir constantly for three minutes.  Pour the sauce into a warm bowl, and serve.

SNOW PUDDING

Put a pint of milk in the double-boiler and on the fire.  Mix three tablespoonfuls of cornstarch with a gill of milk and one-third of a teaspoonful of salt.  Stir this into the milk when it boils.  Beat the whites of four eggs to a stiff froth, and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla.  Add this to the cooking mixture, and beat vigorously for one minute.  Rinse a mould in cold water, and pouring the pudding into it, set away to cool.  At serving-time turn out on a flat dish, and serve with chocolate sauce.

CHOCOLATE SAUCE

Put one pint of milk in the double-boiler, and on the fire.  Shave two ounces of Walter Baker and Co.’s Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.  Stir over the fire until smooth and glossy, and add to the hot milk.  Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a saltspoonful of salt, and then add one gill of cold milk.

Pour the boiling milk on this, stirring well.  Return to the double-boiler, and cook for five minutes, stirring all the time.  Pour into a cold bowl and set the bowl in cold water.  Stir for a few minutes, and then occasionally until the sauce is cold.

This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, snow pudding, etc.  It will also answer for a dessert.  Fill custard glasses with it, and serve the same as soft custard; or have the glasses two-thirds full, and heap up with whipped cream.

CHOCOLATE CANDY

One cupful of molasses, two cupfuls of sugar, one cupful of milk, one-half pound of chocolate, a piece of butter half the size of an egg.  Boil the milk and molasses together, scrape the chocolate fine, and mix with just enough of the boiling milk and molasses to moisten; rub it perfectly smooth, then, with the sugar, stir into the boiling liquid; add the butter, and boil twenty minutes.  Try as molasses candy, and if it hardens, pour into a buttered dish.  Cut the same as nut candy.

CREAM CHOCOLATE CARAMELS