White Cane Rum Sauce.—Put into a stewpan six raw yolks of eggs, three raw whites of ditto, two ounces of castor sugar, one wineglass of White Cane Rum (Regd.), and eight drops of Marshall's liquid carmine, whip these briskly together for four to six minutes while the pan is standing in boiling water, when the sauce will present the appearance of a soufflé, and is ready for use. This is an excellent sauce to serve with plum-pudding, baba, soufflés, hot puddings, &c.