Boil sugar and water until sirupy; add currant juice and lemon juice. Serve hot or cold.
Currant Jelly Sauce
- 1 cup sugar
¼ cup water
1 inch piece stick cinnamon
½ cup currant jelly
Boil sugar, water and cinnamon until sirupy. Remove cinnamon; add jelly; when melted, strain and serve.
Custard Sauce
- 2 cups milk
3 egg yolks
1 teaspoon butter
⅓ cup sugar
2 egg whites
1 teaspoon vanilla
few grains salt
Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold.
Foamy Sauce No. 1
- 1 cup sugar
3 egg whites
1 cup milk
rind and juice of 1 lemon