The preparation is the same as given under [No. 47], but instead of vanilla, use 4 tablespoonfuls maraschino.
No. 52—CHERRY SAUCE.
Quantity for 6 Persons.
- 1 lb. sour cherries
- ¾ qt. of water
- Sugar to taste
- 1 small piece of cinnamon
- 1½ tbsps. of corn starch
Preparation: The cherries are stoned and boiled in the water for 1 hour, then rubbed through a fine sieve. The corn starch is dissolved in a little water, then stirred into the boiling cherry sauce mixed with sugar and cooked 5 minutes, stirring constantly. The sauce is served cold.
No. 53—PRUNE SAUCE.
Preparation and ingredients are the same as given under [No. 52]. Instead of cherries use 1 lb. of fresh or dried prunes.
No. 54—APRICOT SAUCE.
Preparation and ingredients are the same as given under [No. 52.] Instead of cherries use 1 lb. of fresh or dried apricots.
No. 55—STRAWBERRY SAUCE.