A Sauce can be quickly made with a spoonful of Carnos, thickened with flour, and flavoured to taste, with onion, tomato, or celery, etc. =176. Cheese Sauce.= Place 1/2-pt. of milk in a pan, and add a teaspoon of cornflour. Boil up and beat in 3-ozs. of grated cheese after removing from fire. =177. Fruit Sauce.= Take 1-oz. of cornflour, mix with a little water, adding 1/2-pt. of cherry, pineapple, or other fruit syrup, and boil until it thickens. =PUDDINGS AND SWEETS.= =178. Christmas Pudding.= Mix 1-lb. breadcrumbs, 1-lb. flour, 1-lb. sultanas or currants, 2-lbs. raisins, 1/4-lb. mixed peel, 1/2-lb. sugar, 1/2-lb. Nutter ((or Vegsu), flaked in the nut mill), 1/2-lb. chopped pine kernels. Add nutmeg to taste, and five or six eggs. Boil for 12 hours, and serve with sauce as usual. This pudding wins approbation from all who try it. N.B.--All boiled puddings should be allowed ample room to swell during cooking. If too closely confined they are sometimes prevented from being light. [Illustration] =179. A Simple Plum Pudding.= Mix 1/2-lb. flour, 1-lb. raisins or sultanas, 6-ozs. Nutter and 1-oz. mixed peel. Add 1 teaspoonful of mixed spice, 2 eggs, and a little milk if required. Boil for at least 6 hours, serve with sweet sauce. =180. A Fruit Salad.= By the _Chef_ of the Canton Hotel. Peaches, apricots, cherries, grapes, black and red currants, pineapples, bananas. The peaches and apricots are peeled and quartered, the cherries stoned, the bananas and pineapples cut in slices or dice. Mix, cover with powdered sugar, a glass of kirsch, and a glass of maraschino, and lay on ice until required. =181. Rich Plum Pudding.= Take 1/2-lb. stoned raisins, 1/2-lb. sultanas, 2-ozs. mixed peel, 1/4-lb. sugar, 4-ozs. breadcrumbs, 1/2-lb. chopped apples, 2-ozs. Nutter, 2-ozs. pine kernels, 6 sweet almonds, 6 Brazil nuts, 1/2 nutmeg, 2 teaspoons of mixed spice, 1 teaspoon of ginger, a few drops of ratafia flavouring essence, and 3 eggs. Finely chop all the fruit and the pine kernels, and put the nuts and peel through the mill. Rub the Nutter into the breadcrumbs and mix in the other ingredients and finally the eggs, one at a time (stirring well). Put into basins and boil 12 hours, then set aside till wanted. Boil them again for 2 or 3 hours before serving. =182. Sultana and Ginger Pudding.= Thoroughly mix 7-ozs. breadcrumbs, 1 oz. of flour, 8-ozs. sultanas, 3-ozs. sugar, and one good teaspoonful of ground ginger. Rub in 1-oz. butter and then stir in gradually 3 gills of milk and water (mixed), and lastly put in a small teaspoonful of carbonate of soda. Stir well, pour into a buttered mould and steam for three hours. Chopped figs, French plums or dates can be substituted for the sultanas, and thus the pudding can be made in various ways. =183. Plain Sultana Pudding.=