608.—CURRANT JELLY SAUCE (Pudding)
| 1 tablespoon cornstarch | 2 tablespoons currant jelly |
| ¼ cup sugar | 1 teaspoon butter |
| 1 cup boiling water | Juice of ½ lemon |
Mix cornstarch and sugar in a saucepan, add water gradually, when thickened add jelly, simmer ten minutes; add butter and lemon juice just before serving.
609.—DATE SAUCE
To Lemon Sauce (see No. 613) add eight dates, which have been washed, stoned, and cut in small pieces. Serve with Cottage Pudding (see No. 549).
610.—FRUIT SAUCE
Heat one cup of sirup of preserved or canned fruit, thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water, and cook ten minutes; add a few grains of salt, a teaspoon of butter, a few drops of red coloring, and serve hot.
611.—GINGER SAUCE
| ½ cup sugar | 2 tablespoons water |
| ¼ cup molasses | 2 tablespoons vinegar |
| 1 teaspoon butter | ½ tablespoon ginger |
Mix in order given, boil for five minutes, and serve hot with Indian Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551).