Farm and home cook book and housekeeper's assistant

To 1 qt milk add 2 well-beaten eggs, 1 tablesp cornstarch, 5 tablesp sugar and Vz cup seeded raisins. If liked mix in a little spice. Bake until the custard is set. — [Mrs. L. A. G., Me. Cocoanut Custard To Vz cup rolled cracker crumbs add 1 cup grated cocoanut, 1 small cup sugar, the beaten white of 1 ^zz, and the yolks of 3 eggs. Bake about % hour and when done cover with a meringue made from the beaten whites of 2 eggs and a little sugar, flavored to taste. Return to the oven a few minutes to brown. — [H. L. N., Mass. Cream Custard To 1 pt sweet cream add Vz lb sugar, beaten yolks of 3 eggs, beaten whites of 3 eggs and a little grated nutmeg and salt. Pour into a well buttered deep pie plate which has been sprinkled with bread or cake crumbs, about as thick as an ordinary pie crust, and also cover the top of the pudding with a dressing of crumbs. Bake until set. Custard should be baked just long enough to have it set. If baked too long it will become watery. — [B. B., Pa. Cheap Sauce Mix 1 teasp flour with % cup sugar, and stir this into a smooth paste with a little cold milk, then pour on boiling milk till it is thick enough. Let it boil a few minutes, stirring constantly. Flavor to taste. — [M. E. A., O. Butter Sauce To V2 cup butter add Vz cup sugar and 2 cups water. Let this come to a boil, then stir in 2 teasp flour moistened with a little cold water. Let boil a few minutes longer, or until it thickens, then remove from fire, and flavor with vanilla. — [Miss G. L. H., W. Va. Hard Sauce Cream 1 cup sugar with a liberal % cup butter; then add gradually i/4 teasp lemon extract and % teasp vanilla extract. Serve cold with warm pudding. — [Mrs. C. J. H., Vt. Uncooked Sweet Sauces Wash berries, drain and add sugar to the fruit. Mix well together and let stand for 1 hour. Currants should be stemmed and washed, next lightly crushed (not mashed) with a potato masher, then mixed with a liberal amount of sugar, and let stand a while. — [Mrs. G., Wis. Maple Sugar Sauces Boil 1/4 lb maple sugar with % cup water until it threads, then pour into the stiffly whipped whites of 2 eggs, beating vigorously all the while, and next add i/^ cup sweet cream and 1 teasp lemon juice. Another plain sauce is made by grating % lb maple sugar into ^2 cup sweet milk or cream, boiling it for a few minutes, and stirring constantly to prevent burning. Still another sauce is made by cooking in a double boiler about 20 minutes, 2 cups grated maple sugar, 2 well-beaten eggs, juice of 2 lemons, and 1 scant tablesp butter. — [Mrs. J. C. H., Vt. English Plum Pudding Sauce To 1 cup sugar add 1 tablesp butter and 1 tablesp cornstarch moistened with a little cold water. Then pour over 1 pt boiling water, stirring all the time, and let boil until cornstarch is done. Then remove from fire and flavor to taste — - % lemon and V2 vanilla extract is nice, and a pinch of salt. — [Mrs. R. C, Ida. CRANBERRY, APPLE AND GRAPE SAUCES 127 Stewed Whole Cranberries