- 1½ cups cherries
1 cup claret
½ cup sugar
½ glass [Currant Jelly]
juice and rind of ½ lemon
1 inch stick cinnamon
Remove stones from cherries and cook all ingredients together until sirupy. Strain and serve.
Claret Sauce
- 1 cup sugar
1 cup water
1 cup claret
Boil sugar and water until sirupy, add claret, and serve hot or cold.
Coffee Sauce
- ½ cup sugar
2 eggs
¾ cup black coffee
½ cup cream
few grains salt
Mix eggs, sugar, salt, and coffee, and cook in double boiler until mixture thickens. Chill; add beaten cream and serve cold.
Currant Sauce
- 1 cup sugar
⅓ cup water
1 cup currant juice
2 tablespoons lemon juice