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page 368
with sugar and cinnamon, remove any scum that may appear and thicken the sauce
with a little cornstarch smoothed in water.
86. Currant Juice Sauce. After the juice has been pressed from the currants as
in making jelly, put it into a dish and stir with powdered sugar for "a quarter
of an hour before serving. To a pint of juice take 1/2 pound of sugar. This
sauce, which has a pretty color and is very refreshing and delicious, is
unexcelled for blancmangers and cold rice dishes.
87. Raspberry Sauce. Cook raspberry sauce or jelly with water and white sour
wine, cinnamon and sugar and thicken a little with cornstarch smoothed in water.
88. Strawberry Sauce. Take fresh picked strawberries wild berries are the best),
press them through a strainer, mix with 1/4 pound of sugar, the juice of 1 lemon
and about. 1 pint of Madeira, whip the sauce on the stove until it boils. This
sauce is served warm with puddings.
If you wish to serve this sauce cold, with cold puddings, do not boil it but
stir with strawberry juice, sugar and vanilla and about 1 pint of thick sweet
cream for about half an hour. Both kinds are very good sauces.
89. Cream Sauce from Raspberry or Currant Juice. Whip 4 fresh eggs, 1
teaspoonful of flour and 1 pint of fresh raspberries or currant juice on the
stove, sweeten with sugar and whip with an egg beater, but do not boil. When
taking the juice of preserved berries mix with one-third the quantity of wine or
water.
90. Sauce made of Fresh or Dried Cherries. Take dried sour cherries with a few
stones, pound them in a mortar with the addition of a few lemon slices, and then
strain through a large sieve. Then cook the sauce again, add sugar, ground
cinnamon and a few cloves, thicken the sauce with cornstarch smoothed in water
until it is of a proper consistency. If liked, a little arrac can also be added.
91. Sauce for Farina Pudding. Cook 1 pint of white wine, 1 pint of water, the
juice of a lemon and a little
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