This sauce is intended especially for apple dumplings and puddings. One pint of molasses; one tablespoonful of butter; the juice of one lemon, or a large spoonful of vinegar. Boil twenty minutes. It may be thickened with a tablespoonful of corn-starch dissolved in a little cold water, but is good in either case. FOAMING SAUCE. Cream half a cup of butter till very light, and add a heaping cup of sugar, beating both till white. Set the bowl in which it was beaten into a pan of boiling water, and allow it to melt slowly. Just before serving but _not before_, pour into it slowly half a cup or four spoonfuls of boiling water, stirring to a thick foam. Grate in nutmeg, or use a teaspoonful of lemon essence, and if wine is liked, add a glass of sherry or a tablespoonful of brandy. For a pudding having a decided flavor of its own, a sauce without wine is preferable. HARD SAUCE Beat together the same proportions of butter and sugar as in the preceding receipt; add a tablespoonful of wine if desired; pile lightly on a pretty dish; grate nutmeg over the top, and set in a cold place till used. FRUIT SAUCES. The sirup of any nice canned fruit may be used cold as sauce for cold puddings and blancmanges, or heated and thickened for hot, allowing to a pint of juice a heaping teaspoonful of corn-starch dissolved in a little cold water, and boiling it five minutes. Strawberry or raspberry sirup is especially nice. PLAIN SALAD DRESSING. Three tablespoonfuls of best olive-oil; one tablespoonful of vinegar; one saltspoonful each of salt and pepper mixed together; and then, with three tablespoonfuls of best olive-oil, adding last the tablespoonful of vinegar. This is the simplest form of dressing. The lettuce, or other salad material, must be fresh and crisp, and should not be mixed till the moment of eating. SPANISH TOMATO SAUCE. One can of tomatoes or six large fresh ones; two minced onions fried brown in a large tablespoonful of butter. Add to the tomatoes with three sprigs of parsley and thyme, one teaspoonful of salt, and half a one of pepper; three cloves and two allspice, with a small blade of mace and a bit of lemon peel, and two lumps of sugar. Stew very slowly for two hours, then rub through a sieve, and return to the fire. Add two tablespoonfuls of flour, browned with a tablespoonful of butter, and boil up once. It should be smooth and thick. Keep on ice, and it will keep a week. Excellent. MAYONNAISE SAUCE. For this sauce use the yolks of three raw eggs; one even tablespoonful of mustard; one of sugar; one teaspoonful of salt; and a saltspoonful of cayenne.