Miss Parloa's kitchen companion

Reserve three table-spoonfuls of milk, and put the remainder on the stove in the double-boiler. Mix the corn-starch with the cold milk, and stir it into the boiling milk. Scrape the chocolate, and put it into a small frying-pan, with four table-spoonfuls of the sugar and two of hot water. Stir over a hot fire until smooth and glossy ; then stir into the boiling mixture. Beat the whites of the eggs to a stiff, dry froth, and gradually beat the sugar into this froth; then add the unbeaten yolks, and stir this mixture into that which is boiling. Cook for a minute longer, stirring all the while. On taking it from the fire, add the vanilla extract, and pour into a sauce-dish or a small pitcher. Serve hot or cold on the pudding. This sauce is an especially nice accompaniment for cold corn-starch pudding. It should be served cold when used for that purpose. Use one pint of milk, four eggs, half a cupful of sugar, one ounce of scraped chocolate, one-fifth of a teaspoonful of salt, and one table-spoonful of water. Put all the milk but half a cupful on to boil. Put the chocolate, two table-spoonfuls of sugar, and the water into a small frying-pan, and stir over a hot fire until a smooth and glossy mixture is formed; then stir that mixture into the boiling milk. Beat together the yolks of the eggs, salt, and remainder of the sugar, and after adding the cold milk, pour the mixture into a doubleboiler, and cook until it thickens, stirring all the while. From four to five minutes' cooking will be needed. Add the whites of the eggs, beaten to a stiff froth, and set the sauce away to cool. At serving-time turn the pudding out on a flat dish, and pour the sauce around it. The sauce will be much improved if a pint of whipped cream be stirred into it at serving-time. Iced Madeira Sauce. The materials are : the juice of one orange, two tablespoonfuls of lemon juice, one gill of Madeira, the whites of two eggs, one cupful of sugar, and one of water. Put the sugar and water in a stew-pan, and boil rapidly for fifteen minutes. Add half the syrup to the fruit juice and wine, and let the remainder boil for five minutes longer. Beat the whites of the eggs to a stiff, dry froth, and gradually beat into it the hot syrup. Beat for about three minutes after the last of the syrup has been put in, and set away in a cool place. Freeze the fruit and wine preparation for ten minutes ; then add the meringue, and beat well with the spoon. Cover the freezer, and set away until serving-time. This sauce may be served with Marquise and frozen puddings, iced rice a 1'Imperatrice, Nesselrode, and other frozen puddings. Iced Champagne Sauce. Substitute half a pint of champagne for the Madeira, and make the same as the sauce just described. Iced Rum Sauce. Use the juice of two lemons and two oranges, two table-spoonfuls of rum, one cupful of sugar, one of water, and the whites of two eggs. Make the same as Madeira sauce. Iced Orange Sauce. Boil together, for ten minutes, one cupful of water, half a cupful of sugar, and the grated yellow rind of two oranges. Add to this preparation the juice of four oranges. Cool and freeze.