MINT SAUCE.

Look over and strip off the leaves, and cut them as fine as possible with a sharp knife.  Use none of the stalk but the tender tips.  To a cupful of chopped mint allow an equal quantity of sugar, and half a cup of good vinegar.  It should stand an hour before using.

CRANBERRY SAUCE.

Wash one quart of cranberries in warm water, and pick them over carefully.  Put them in a porcelain-lined kettle, with one pint of cold water and one pint of sugar, and cook without stirring for half an hour, turning then into molds.  This is the simplest method.  They can be strained through a sieve, and put in bowls, forming a marmalade, which can be cut in slices when cold; or the berries can be crushed with a spoon while boiling, but left unstrained.

APPLE SAUCE.

Pare, core, and quarter some apples (sour being best), and stew till tender in just enough water to cover them.  Rub them through a sieve, allowing a teacupful of sugar to a quart of strained apple, or even less, where intended to eat with roast pork or goose.  Where intended for lunch or tea, do not strain, but treat as follows:  Make a sirup of one large cupful of sugar and one of water for every dozen good-sized apples.  Add half a lemon, cut in very thin slices.  Put in the apple; cover closely, and stew till tender, keeping the quarters as whole as possible.  The lemon may be omitted.

PLAIN PUDDING SAUCE.

Make a white roux, with a pint of either water or milk; but water will be very good.  Add to it a large cup of sugar, a teaspoonful of lemon or any essence liked, and a wine-glass of wine.  Vinegar can be substituted.  Grate in a little nutmeg, and serve hot.

MOLASSES SAUCE.

This sauce is intended especially for apple dumplings and puddings.  One pint of molasses; one tablespoonful of butter; the juice of one lemon, or a large spoonful of vinegar.  Boil twenty minutes.  It may be thickened with a tablespoonful of corn-starch dissolved in a little cold water, but is good in either case.

FOAMING SAUCE.

Cream half a cup of butter till very light, and add a heaping cup of sugar, beating both till white.  Set the bowl in which it was beaten into a pan of boiling water, and allow it to melt slowly.  Just before serving but not before, pour into it slowly half a cup or four spoonfuls of boiling water, stirring to a thick foam.  Grate in nutmeg, or use a teaspoonful of lemon essence, and if wine is liked, add a glass of sherry or a tablespoonful of brandy.  For a pudding having a decided flavor of its own, a sauce without wine is preferable.

HARD SAUCE