No. 54—APRICOT SAUCE.

Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried apricots.

No. 55—STRAWBERRY SAUCE.

Quantity for 6 Persons.

• 1 pt. strawberry juice
• ⅛ lb. of sugar
• 1 stick of cinnamon
• 1½ tbsps. of corn starch
• 1 tsp. of vanilla or lemon extract

Preparation: The corn starch is mixed with some juice. The remaining juice is mixed with sugar and spices and put over the fire until it boils, then the dissolved corn starch added and boiled 5 minutes, stirring constantly. The sauce is served cold or warm.

Remarks: When the juice from preserved fruit is used, less sugar is needed.

No. 56—RASPBERRY SAUCE.

Preparation and ingredients are the same as given under No. 55; instead of 1 pt. of strawberry juice, use 1 pt. of raspberry juice.

No. 57—CHERRY, CURRANT, BLUEBERRY SAUCE.

Preparation and ingredients are the same as given under No. 55 but instead of strawberry juice, use either cherry, currant or blueberry juice.

No. 58—FRUIT PUREE SAUCE.

Quantity for 6 Persons.

Sauce made from prunes or fresh plums, cherries, strawberries, raspberries, gooseberries, currants, grapes, apples or apricots.

• ½ lb. of fruit puree
• Sugar to taste
• 1 small piece of cinnamon
• ¾ qt. of water
• 1½ tbsps. of corn starch
• ½ cup of white wine
• ¾ lemon

Preparation: The fruit puree is made very savory with sugar and spices. The corn starch is mixed with a little water and stirred into it, also the rest of the water, then the whole is cooked and rubbed through a fine sieve. If the sauce should be too thin, use more corn starch. The wine may be omitted.