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.