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No. 4—RASPBERRY SAUCE.
Quantity for 6 Persons.
- 1 qt. of raspberries
- ¾ cup of sugar
- ½ cup of water
Preparation: Clean the berries, boil the water and sugar 5 minutes, then put in the berries and cook a little while. Carefully remove the scum and serve the fruit cold.
No. 5—CURRANT SAUCE.
Quantity for 6 Persons.
- 2 qts. of currants
- 1 cup of water
- 1½ cups of sugar
Preparation: Clean the currants and pick them off the stems. Boil the sugar and water, put in the berries and cook them a few minutes, take them out and put them into a dish. Boil the syrup until thick, then pour over the berries and serve cold.
No. 6—WHORTLEBERRY OR HUCKLEBERRY SAUCE.
Quantity for 6 Persons.
- 1½ qts. of whortleberries
- ½ cup of sugar
- 1 tbsp. of lemon juice
- 1 lemon slice
Preparation: The berries are picked over, washed, put on the fire with water and sugar to cook. When boiling, add lemon slice and juice, let it boil up a few times, remove the lemon slice and serve cold.
No. 7—BLACK MULBERRY SAUCE.
Quantity for 6 Persons.
- 2 qts. of mulberries
- ½ cup of sugar
- ½ cup of white wine or water
- 1½ tbsps. of lemon juice
Preparation: The berries are picked over, washed and the water drained off. White wine and sugar or water and sugar are brought to boil. Add lemon juice and mulberries, cook 1 minute, take them out with a skimmer. Boil down the juice and pour over the berries. Serve cold.
No. 8—FRESH PLUM SAUCE.
Quantity for 6 Persons.
- 2 lbs. of fresh plums
- ½ cup of water
- ½ cup of sugar
Preparation: The plums are cut into halves and the stones are taken out. The water and sugar boiled a few minutes, the plums put in, covered and cooked slowly without stirring until tender. Carefully place them into a dish so they will not be crushed. Boil down the juice and pour it over the fruit. Serve cold.
