Quantity for 6 Persons.
- 1 pt. strawberry juice
- ⅛ lb. of sugar
- 1 stick of cinnamon
- 1½ tbsps. of corn starch
- 1 tsp. of vanilla or lemon extract
Preparation: The corn starch is mixed with some juice. The remaining juice is mixed with sugar and spices and put over the fire until it boils, then the dissolved corn starch added and boiled 5 minutes, stirring constantly. The sauce is served cold or warm.
Remarks: When the juice from preserved fruit is used, less sugar is needed.
No. 56—RASPBERRY SAUCE.
Preparation and ingredients are the same as given under [No. 55]; instead of 1 pt. of strawberry juice, use 1 pt. of raspberry juice.
No. 57—CHERRY, CURRANT, BLUEBERRY SAUCE.
Preparation and ingredients are the same as given under [No. 55] but instead of strawberry juice, use either cherry, currant or blueberry juice.
No. 58—FRUIT PUREE SAUCE.
Quantity for 6 Persons.