Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

One-half box gelatine, soaked in cup of water one hour; two lemons, grated; three eggs, one and one-half cups sugar. Add sugar and lemons to gelatine, then pour over one-half pint boiling water. When dissolved beat until all sparkles; then add the whites of eggs beaten stiff. Make a custard of yolks.

Ella.

PUDDING SAUCE.

One tablespoon flour, butter size of an egg, one-half pint sugar, grated peel and juice of one or two lemons, to suit taste; mix flour and butter together, then add sugar and lemon; then put into one-half pint boiling water, boil until it thickens, cool a little, then add well beaten egg.

M. C.

FOAM SAUCE.

One cup pulverized sugar, two eggs; beat sugar and yolks together in a bowl; set in boiling water; stir until hot; then add whites beaten stiff. Put a small piece of butter and tablespoon of brandy in a dish: pour over them the sugar and eggs just before serving.

Ella I. G.

PUDDING SAUCE.

One cup sugar, two eggs; beat the yolks very light, add sugar, mix thoroughly, add the whites, beaten to a stiff froth; then add two tablespoons brandy. Serve as soon as made.