FRUIT SAUCES

Wash the fruit well, then put on the stove in a saucepan without adding any more water.  Cover with a lid, and let the fruit get thoroughly heated all through until it comes to a boil, but do not boil it.  Stir occasionally.

When well heated, mash the fruit well with a wooden potato masher, then strain through a fine sieve, being careful to get every drop of substance from the fruit.

Sweeten the juice with sugar to taste, add a few drops of wine or lemon juice, put back on the stove, and cook until it thickens, stirring occasionally.  Serve with cake, fritters or puddings.

Blackberries, strawberries or raspberries, make a nice sauce.

HARD SAUCE

Take one cup of sugar, one-half cup of sweet butter and stir to a cream.  Flavor with grated lemon peel or essence of lemon.  Make into any shape desired and serve.

JELLY SAUCE

Take thin jelly, add one cup boiling water and brandy or wine (one-half cup), add a little more sugar and thicken with one teaspoon cornstarch dissolved in a little cold water.  The beaten white of egg may be added.

KIRSCH SAUCE

Put one cup of sugar and two cups of water on to boil.  Mix two tablespoons of cornstarch in one-quarter cup of cold water, and when the water in the saucepan is boiling, add cornstarch and stir for two minutes.  Remove from stove and add one cup of Kirsch wine and stir again.  Strain and serve with pudding.

LEMON SAUCE, No. 1

Boil one cup of sugar with one-half cup of water, rind of one lemon, juice of two, and one-half teaspoon of butter.  When boiling stir in a scant teaspoon of cornstarch dissolved in a little cold water.  Serve hot.  Serve with puddings or fritters.

LEMON SAUCE, No. 2

Boil the strained juice of two lemons and the grated peel of one with a cup of sugar and one glass of white wine or water.  When boiled to a syrup add the yolks of three eggs well beaten, also half of the whites beaten to a froth.  Use the other half of the stiffly-beaten whites, sweetened with powdered sugar, to decorate the sauce.  Serve immediately.

PRUNE SAUCE

Take about one pound of Turkish prunes, wash them in hot water, and put on to boil in cold water.  Boil until they are very soft.  Remove the pits or kernels, and strain over them the water they were boiled in, sweeten to taste.  Flavor with ground cinnamon, then mash them until a soft mush.  If too thick, add the juice of an orange.

WINE SAUCE, No. 1