Jelly Sauce.
- ½ cup of currant jelly.
- 2 tablespoonfuls of melted butter.
- 1 lemon—juice and half the grated peel.
- ½ teaspoonful of nutmeg.
- 1 tablespoonful of powdered sugar.
- 1 glass of wine.
- 1 cup of boiling water.
- 1 teaspoonful flour.
Beat the hot water gradually into the jelly, and add the butter, lemon, and nutmeg. Warm almost to a boil, put in the sugar, then the flour wet up with cold water. Boil up once sharply; add the wine, and take from the fire. Set, closely covered, in a vessel of hot water until wanted. Stir well before pouring it out.
Fourth Week. Wednesday.