EYRE HALL PLUM PUDDING SAUCE

Ingredients. One wine glass full of brandy, two ounces of very fresh butter, one glass of Madeira, powdered sugar to taste.

Mode.-Put the powdered sugar in a basin, with part of the brandy and the butter; let it stand by the side of the fire until it is warm and the sugar and the butter are dissolved; then add the rest of the brandy, with the Madeira. Either pour it over the pudding, or serve in a saucepan.

VIRGINIA SPINSTERS' WHIPT CREAM

Mode.-Take a quart of thick cream and the whites of eight eggs beaten with one-half pint of sack; mix it together, and sweeten it to your taste with double refined sugar. You may perfume it, if you please, with some ambergris tied in a piece of muslin, and steeped a little in the cream; whip it up with a whisk, with a bit of lemon peel tied in the middle of the whisk. Take the froth with a spoon, and lay it in your glasses.