DUCK DRESSING (PEANUT).

%4 cup cracker crumbs.
% cup shelled peanuts, chopped fine.
% cup heavy cream.
2 tablespoons butter.
Few drops onion juice.
Salt, pepper and cayenne.

Method — Mix ingredients in order
given.

—Mrs. W. R. Potruff.

KITCHEN BOUQUET.
whole cloves.
whole allspice.
whole pepper corns,
bay leaves.
sprig thyme.
sprig sage.
Method — Boil in water Shoat oy
minutes. Strain and bottle. To be
used in soups and gravies.

—Mrs. A.B. Flett.

pet et CQ GD

SAUCES

BUTTERSCOTCH SAUCE.
1 heaping cup brown sugar.
2 tablespoons flour.
Butter size of egg.
Vg teaspoon salt.
2 cups hot water.
Vanilla flavoring.

Method—Mix first four ingredients
thoroughly, add water, mix well. Put
on stove and stir constantly until cook-
ed. This is a fine sauce for plum or
cottage pudding and can be made
ahead of time and re-heated for serv-
ing.

—Mrs. Lincoln Johnson.

BUTTERSCOTCH SAUCE
(For Ice Cream.)

1 cup brown sugar.

1 cup sweet cream or evaporated milk.
Pinch of salt.

34 cup corn syrup.

4 tablespoons butter.

14 teaspoon vanilla.

Stir and heat corn syrup, salt, sugar
and butter together until dissolved;
then cook until a few drops of the mix-
ture form a soft ball in cold water
(temperature of syrup 238 F.). Re-
move from heat. When bubbling
ceases, slowly stir in cream. Add van-

illa.
—Mrs. J. D. Jonasson.

STRAWBERRY SAUCE.

2 tablespoons butter.
14 cup icing sugar.
1 egg white, beaten stiff.
1 pint strawberries.
Method—Wash and hull the berries
and cut small. Cream the butter and

add sugar gradually. Fold in the
stiffly beaten egg white. Just before
serving fold in the berries and serve on
slices of angel cake. .

—Kathleen Rear, Olds, Alta.

HOT FUDGE CHOCOLATE SAUCE.

1 cup brown sugar.

2 squares chocolate.

14 cup water.

1 tablespoon butter.

4 teaspoon vanilla.

Mix together sugar, water and grat-
ed chocolate. Boil 5 minutes, cool
slightly and add butter and vanilla.
—Mrs. H. S. Henderson, Moose Jaw,

Sask.

HARD SAUCE.

Cream two tablespoons of soft butter
with one to one and a half cups
of icing sugar. Add enough milk
or cream to mix, and half a tea-
spoon of vanilla.

Should be quite stiff but creamy.

—Mrs. G. L. Stephenson.

CRANBERRY SAUCE.
1 cup apples.
1 cup cranberries,
1 cup white sugar.
Put through chopper before cooking.
Good with turkey.
—Theresa Beaubien.

CREOLE SAUCE.
1 cup golden syrup.
2 tablespoons butter.

Boil these together for about 5
minutes, then add the juice of 2 lem-
ons and serve warm with any steamed
pudding.

—Mrs. R. Black.