[25.] Strawberry Sauce.— Boil in a saucepan 2 teaspoonfuls cornstarch in 1½ cups water with the rind of 1 lemon; take it from the fire, add 1 cup strawberry juice, a little Rhine wine or claret and sweeten with sugar.
[26.] Sauce of Apricots.— Boil 3 tablespoonfuls apricot marmalade with 1 tablespoonful butter and ½ cup water 5 minutes; add 2 tablespoonfuls brandy and serve with boiled suet, batter pudding or apple dumplings.
[27.] Sauce of Cherries, No. 1.— Place in a saucepan 1 cup sugar, 1 cup water and ½ cup claret; when this boils add 1 pint of ripe cherries (without the pits); boil them 10 minutes; then take out the cherries and mix 1 teaspoonful cornstarch with a little water; add it to the sauce, boil a minute, strain and put cherries back into the sauce; serve cold.
[28.] Sauce of Cherries, No. 2.— Remove the pits from ½ pound ripe cherries; put the stones into a mortar and pound them fine; put them, with the cherries, 1 pint water and a piece of cinnamon, in a saucepan; add ¾ cup sugar and boil slowly ½ hour; strain and thicken the sauce with 2 teaspoonfuls cornstarch; boil a minute, add ½ cup claret and serve.
[29.] Strawberry Hard Sauce.— Stir 2 tablespoonfuls butter to a cream with 1 cup powdered sugar; add the yolks of 2 eggs; beat until very light and stir 1 cup nice, ripe strawberries through it; put the sauce in a glass dish, cover with the beaten whites of 2 eggs and put some nice strawberries on top of the sauce. Any other kind of fruit may be used instead of strawberries. Or stir ½ cup butter with 1 cup powdered sugar to a cream; add the beaten white of 1 egg and 1 cup thoroughly mashed strawberries.
[30.] Raspberry Sauce, No. 1.— Put in a small saucepan the peel of 1 lemon, a little piece of cinnamon, 1 cup water and 1 spoonful sugar; boil 5 minutes; mix 2 teaspoonfuls cornstarch with some cold water; add it to the contents of saucepan; boil a minute; add 1 cup raspberry juice or syrup and serve either hot or cold.
[31.] Raspberry Sauce, No. 2.— Set a saucepan on the stove with 1½ cups raspberry juice, ½ cup water, the juice and peel of 1 lemon, sugar to taste, 1 teaspoonful cornstarch and the yolks of 3 eggs; beat constantly with an egg beater until it comes to a boil; quickly remove it from the fire; beat for a few minutes longer; beat the whites of the 3 eggs to a stiff froth and stir them into the sauce.
[32.] Huckleberry Sauce.— Put the huckleberries with a little water in a saucepan over the fire; boil slowly for ½ hour; then strain through a sieve, sweeten with sugar and thicken with a little cornstarch; add a few tablespoonfuls port wine or a little lemon juice and claret; serve cold.
[33.] Sauce of Dried Cherries.— Wash 1 pound dried cherries; put them into a mortar and pound fine; place them in a saucepan with 3 or 4 cups water over the fire; add a few zwiebacks, a piece of cinnamon and boil 1 hour; strain through a sieve, add a little claret and lemon juice and sweeten with sugar.
[34.] Nut Sauce.— Stir 1 tablespoonful butter with 5 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs and a few spoonfuls of water; put it in a tin pail; set in a vessel of hot water; stir until hot; remove the sauce from the fire, add ½ cup fine, minced almonds and flavor with vanilla. Fine, chopped, stoned raisins may be used instead of almonds.