SAUCE FOR CHERRY PUDDING—­Put two cups of cherry juice, or juice and water, into a saucepan, stir in three level tablespoons of corn starch and cook fifteen minutes.  Add two-thirds cup of sugar and a tablespoon of lemon juice.

SAUCE FOR BATTER PUDDING—­Beat together in a bowl three rounding tablespoons of sugar, two level tablespoons of butter and one of flour.  When the mixture is white add one-half cup of boiling water and stir until all is well melted.  Add a little lemon juice and serve.

SAUCE FOR PUDDINGS—­Beat the whites of three eggs until stiff, add one-half cup powdered sugar and the grated yellow rind of half a lemon.  Pour on slowly one cup of boiling water, stirring all the time and the sauce is ready to serve.

STRAWBERRY SAUCE—­Beat together one-half cupful of butter and a cup of sugar until white and light.  The success of this sauce depends upon the long beating.  Add to the creamed butter and sugar the stiffly whipped white of an egg and a cupful of strawberries mashed to a pulp.

BEVERAGES

COCOA WITH WHIPPED CREAM—­Heat four cups of milk to the scalding point over hot water, or in a double boiler.  Milk should be heated by direct contact with the fire.  Mix a few grains of salt, three level tablespoons of cocoa and one-fourth cup of sugar to a paste with a little of the milk, then add three-fourths cup of boiling water and boil one minute, add to the hot milk and beat two minutes by the clock.  Serve with a tablespoon of beaten or whipped cream on top of each cup.

CURRANT JULEP—­Pick over currants and measure two cups.  Mash them and pour on two cups of cold water.  Strain and chill the juice.  Put one tablespoon of simple syrup in a tall glass, add three bruised fresh mint leaves and fill with the currant juice.  Add three or four perfect raspberries and serve.  The syrup is made by simmering for twenty minutes, one cup of sugar and two of water.

CURRANT SHRUB—­Pick over and mash two quarts of ripe currants, add one pint of vinegar, and let stand over night.  Set on the range and bring to the boiling point, then strain twice.  Measure the clear liquid, and allow one cup of sugar to each cup of liquid.  Simmer twenty minutes and seal in bottles.

RASPBERRY SHRUB—­Put one quart of ripe raspberries in a bowl, add two cups of vinegar, mash the berries slightly, and let stand over night.  In the morning, scald and strain until clear.  Measure, and to each cup of juice add one cup of sugar, boil twenty minutes and seal.