[Modern cookery, in all its branches

Obs. — We have generally found that the most simple, and consequently the most refreshing fruit-sauces have been much liked by the persons who have partaken of them ; and they are, we think, preferable to the foreign ones — German principally — to which wine and cinnamon are commonly added, and which are often composed of dried fruit. Their number can easily be augmented by an intelligent cook ; and they can be varied through all the summer and autumnal months with the fruit in season at the time. SUPERIOR FRUIT-SAUCES FOR SWEET PUDDINGS. Clear rich fruit syrups, such as the Sirop de Groseittes of Chapter XXIX. or those from which cherries, apricots, damsons, and other plums, are taken when they have been prepared in them for drying, make the finest possible sauces for sweet puddings. A pound of ripe Morelia cherries, for example, pricked separately with a large needle, then slowly heated and simmered from seven to ten minutes with three quarters of a pound of castor-sugar, and allowed to become cold in their juice, will be excellent if laid on dishes and slowly dried ; and the syrup from them will be a delicious accompaniment to a pudding (or to plain boiled rice) ; and it will also afford a most agreeable summer beverage mixed with water, slightly iced , or not. Other varieties of these sauces are made by stewing the fruit tender without sugar, then rubbing it through a sieve, and diluting it with wine ; or simply mixing and boiling it with sufficient sugar to render it sweet and clear. PINE-APPLE PUDDING-SAUCE. Rasp down on a fine bright grater sufficient of the flesh of a ripe Jamaica or English pine-apple from which the rind has been thickly pared, to make the quantity of sauce required. Simmer it quite tender, with a very small quantity of water ; then mix with it by degrees from half to three-quarters of its weight of sugar, give it five minutes more of gentle boiling, and pour it over the pudding. Rasped pine~apple, 6 oz. ; water, 2 tablespoonsful : 10 to 15 minutes gentle stewing. Sugar, 4 oz : 5 minutes. A finer sauce may be made with half a pound of the pine first simmered tender in its own juice, and one tablespoonful only of water, and then mixed with seven ounces of sifted sugar, and boiled gently until it looks clear. If too sweet, the strained juice of half a large sized lemon may be stirred to it before it is served, but a certain weight of sugar is required to make it appear bright. This preparation may be kept for some time, and warmed afresh for table when needed. A VERY FINE PINE- APPLE SAUCE OR SYRUP, FOR PUDDINGS OR OTHER SWEET DISHES. After having pared away every morsel of the rind from a ripe and highly flavoured pine-apple, cut three-quarters of a pound of it into very thin slices, and then into quite small dice. Pour to it nearly half a pint of spring water ; heat, and boil it very gently until it is extremely tender, then strain and press the juice closely from it through a cloth or through a muslin strainer* folded in four ; strain