[Modern cookery, in all its branches

Obs. — When soft water cannot be had, half a teaspoonful of carbonate of soda must be stirred into that in which the peas are boiled. They must have room to swell or they will be hard ; but if too much be given them they will be watery, and it will be difficult to convert them into a pudding at all. WINE SAUCE FOR SWEET PUDDINGS. Boil gently together for ten or fifteen minutes the very thin rind of half a small lemon, about an ounce and a half of sugar, and a wineglassful of water. Take out the lemon-peel and stir into the sauce until it has boiled for one minute, an ounce of butter smoothly mixed with a large half-teaspoonful of flour ; add a wineglassful and a half of sherry or -Madeira, or other good white wine, and when quite hot serve the sauce without delay. Port wine sauce is made in the same way with the addition of a dessertspoonful of lemon-juice, some grated nutmeg and a little more sugar. Orange-rind and juice may be used for it instead of lemon. COMMON WINE SAUCE. Sweeten a quarter-pint of good melted butter with an ounce and a half of sugar, and add t© it gradually a couple of glasses of wine ; stir it until it is at the point of boiling, and serve * it immediately. Lemon-grate, or nutmeg* can be added at pleasure. PUNCH SAUCE FOR SWEET PUDDINGS. This may be served with custard, plain bread, and plum-puddings With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orangepeel, from fifteen to twenty minutes ; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour, add a half-glass of brandy, the same of white wine, two- thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice : serve the sauce very hot, but do not allow it to boil after the spirit is stirred in. Sugar, 2 oz. ; water, | pint; lemon and orange rind: 14 to 20 minutes. Butter, 1£ oz. ; flour, 1 teaspoonful; brandy and white wine, each £ wineglassful ; rum, two- thirds of glassful ; orange and lemon fjuice. FOR CLEAR ARROW-ROOT SAUCE, (See the Welcome Guest's Own Pudding .) A GERMAN CUSTARD PUDDING-SAUCE. Boil very gently together half a pint of new milk or of milk and cream mixed, a very thin strip or two of fresh lemon-rind, a bit of cinnamon, half an inch of a vanilla bean, and an ounce and a half or two ounces of sugar, until the milk is strongly flavoured ; then strain, and pour it, by slow degrees, to the well-beaten yolks of three eggs, smoothly mixed with a knife-end-full (about half a teaspoonful) of flour, a grain or two of salt, and a tablespoonful of cold milk ; and stir these very quickly round as the milk is added. Put the sauce again into the stewpan, and whisk or stir it rapidly until it thickens, and looks cream}?-. It must not be placed upon the fire, but should be held over it, when this is done. The Germans mill their sauces to a froth ; but they may be whisked with almost equally good effect, though a small mill for the purpose— formed like a chocolate mill — may be had at a very trifling cost. A DELICIOUS GERMAN PUDDING-SAUCE.