1 cup water. 1 tsp. butter. 1/2 ssp. grated nutmeg. 3 tbsps. sugar. 2 tsps. flour or cornstarch.

Melt the butter and flour together, stir in the hot water, add the sugar and flavoring, cook until smooth and clear.

MOLASSES SAUCE.

1/2 cup molasses. 1/2 cup water or 1/2 tbsp. vinegar. 2 (l.) tsps. flour. 1/2 cup sugar. 1 tbsp. lemon juice. 1 tbsp. butter. 1/2 ssp. salt.

Mix the flour and sugar together.  Pour the boiling water upon it.  Add the molasses and place on the range.  Simmer for 10 minutes.  Add the other ingredients; boil up once and serve. (Omit lemon if vinegar is used.)

CREAM SAUCE.

1 egg. 1 tsp. butter. 1 tsp. cornstarch. 1/2 cup powdered sugar. 1 tsp. vanilla. 1 cup boiling milk.

Beat the white of the egg to a stiff froth; then gradually beat into it the powdered sugar and cornstarch.  Next add the yolk of the egg and beat well.  Pour upon this the cupful of boiling milk and place on the fire.  Stir until it boils, then add the butter and vanilla.

LEMON SAUCE.

1 tbsp. cornstarch. 1/2 cup sugar. 1 pint boiling water. 1 tbsp. butter. 1 egg. 1 lemon.

Beat the egg, add the cornstarch and sugar, stir them well together; add the boiling water gradually and stir over the fire until thick; add the butter, juice and grated rind of one lemon.  Serve hot.

VANILLA SAUCE.

1 cup milk. 2 (l.) tbsps. sugar. 2 eggs. 1/2 tsp. vanilla.

Put the milk on to boil, beat the yolks and sugar till very light; add them to the boiling milk; stir over the fire until creamy.  Have the whites beaten, pour over them the boiling mixture; beat thoroughly and serve at once.

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CAKE.

There are practically two kinds of cake, that made with butter, and cake made without butter.  When these two methods are understood, cake making becomes easy.  A few simple rules must govern all cake making.

1st.  Regulate the heat.  Cakes without butter require a quick oven; with butter, a moderate oven. 2nd.  Beat whites and yolks separately. 3rd.  Beat butter and sugar to a cream. 4th.  Add the whites last. 5th.  Currants should be cleaned, washed and dried and floured (to which flour some of the baking powder should be added). 6th.  Add the milk or water gradually. 7th.  Sift the flour before measuring. 8th. 2 level tsps. of baking powder are equal to 1/2 tsp. soda and 1 tsp. cream of tartar. 9th.  When looking at a cake while baking, do it quickly and without jarring the stove. 10th.  To find out if it is baked, run a broom straw through the centre, if no dough adheres the cake is done.