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.