Stone the raisins, wash the currants, chop the suet and peel, and put all dry ingredients together and mix well. Then add the whipped eggs and stir all together for half an hour; then add half a bottle of rum, half a bottle of brandy, and the juice of the lemons. Add spirits to taste; boil eight hours. Enough for twelve puddings. FROTH SAUCE FOR PUDDINGS Take a clean stewpan, break in two yolks of eggs, quarter-pint of cream, a wineglass of sherry, and a little sugar. Whisk well on the stove till it becomes thick and frothy, but not to curdle; then pour round the pudding. This sauce must not be made till just before it is wanted. LEMON SAUCE White of 1 egg. ½ cup of powdered sugar. Juice of half a lemon. Beat the egg, add the sugar and lemon, and beat again. WHITE SAUCE 1 tablespoonful cornflour. ½ cup cold water. 1 cup boiling water. ½ cup powdered sugar. Pinch of salt. 2 whites of eggs. 1 teaspoonful vanilla. Dissolve the cornflour in the cold water, and then add the boiling water and sugar and salt, and cook for fifteen minutes, stirring all the time. Take from the fire and fold in the stiffly beaten egg-whites with the flavouring, and beat till perfectly cold. Any flavouring will do for this sauce; pistache is very nice. QUICK PUDDING SAUCE 1 egg. ½ cup powdered sugar. 1 teaspoonful vanilla. Put the egg in a bowl without separating it and beat till very light; then pour in the sugar very slowly, beating all the time; add the vanilla and serve at once. This is a very nice sauce, and so simple to make that Margaret learned it among the first of her recipes. FRENCH PANCAKES 2 tablespoonfuls flour. 2 eggs. 1 oz. butter. ½ pint milk. Rub the butter into the flour, beat the eggs, add the milk and mix all together. Put in well-buttered tins or saucers; bake twenty minutes in a quick oven. ICE-CREAMS AND ICES