SAUCE.—2 cupsful of sugar, ½ cupful of butter, beat to a cream, yolks of 2 eggs well beaten, wineglassful of Sherry, then add whites of eggs beaten light and wineglassful of boiling water.
K. E. R.
Suet Pudding.
1 cupful of suet (chopped fine), 1 cupful of Orleans molasses, 1 cupful of sweet milk, 1 cupful of fruit, (currants and raisins), 3 small cupsful of flour, 1 teaspoonful of soda, mix soda with molasses, beating thoroughly, then add suet, next milk, then flour and lastly fruit. Steam two hours.
Mrs. W. G. Mercer.
Suet Pudding.
1 cupful of suet, 1 cupful of molasses, (thick black molasses), 1½ cupsful of sour milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cupsful of seeded raisins. Steam 3 or 4 hours and eat with hard sauce.
HARD SAUCE.—Work to a cream 4 heaping tablespoonsful of powdered sugar, 1 tablespoonful of butter, add juice of a medium sized lemon or a little sherry wine.
Mrs. C. P. Squires.