DRIED PEACH SAUCE.
201. Pick your fruit, wash it through several waters; then pour as much hot water on as will cover it, and let it stand all night. The next morning put the fruit, and the water it was soaked in, into a preserving kettle, and stew the peaches till they are very soft; when done pass the fruit through a colander to make it perfectly smooth, sweeten it to your taste, put it back in the stew-pan and let it boil once. Stand it away to cool.
CRANBERRY SAUCE.
202. Pick and wash your cranberries, and add half a tea-cup of water to a quart; stew them till they will mash, then add the sugar; let them boil a few minutes, and pour them while warm into the dishes they are to be served in.
WINE SAUCE.
203. Two gills of water,
Two table spoonsful of brown sugar,
Two small tea spoonsful of flour,
One ounce of butter,
One gill of wine.
Stir the sugar into the water, and as soon as it boils add the flour, which should be mixed smoothly with a little cold water. Let it boil one minute, then take it off the fire, and add the butter and wine. It should be sent to the table warm. Add ground cinnamon to your taste.
RICH WINE SAUCE.
204. Half a pint of boiling water,
Five ounces of sugar,
Three ounces of butter,
Two gills of wine.
Mix the flour to a smooth paste with a little cold water, stir this into the half pint of boiling water. Let it boil about one minute. Take it off, and add the sugar, (brown is the best,) butter, and wine. Some prefer a little nutmeg.