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No. 9—GOOSEBERRY SAUCE.
Quantity for 6 Persons.
- 1½ qts. of gooseberries
- ¼ cup of water
- 2 cups of sugar
- 1 piece of lemon peel
Preparation: The unripe berries are cleaned, i. e., stems and calix removed, scalded and left in the water a few minutes and drained.
Water and sugar are boiled, the berries put in and covered. Let them simmer ^2 hour, strew with sugar and serve cold.
Remarks: If there should be much syrup, boil some of it down with sugar until it becomes pink and forms bubbles, then pour on to a moistened plate. This jelly may be used for garnishing.
No. 10—BILBERRY OR BLUEBERRY SAUCE.
Quantity for 6 Persons.
- 1 qt. berries
- 2 cups of water
- 1 cup of sugar
Preparation: The berries are washed, cooked until tender in water and sugar, rubbed through a sieve or colander and served cold.
No. 11—PEACH SAUCE.
Quantity for 6 Persons.
- 2½ lbs. of peaches
- ¾ cup of sugar
- ½ cup of water
- 10 peach stones
Preparation: The peaches are pared, cut into halves and the stones removed. Sugar and water are boiled a few minutes, the peaches put in and 10 of the stones, set to simmer a few minutes; then take them out with a skimmer, boil down the syrup and pour over the fruit when cold.
No. 12—APRICOT SAUCE.
Quantity for 6 Persons.
The ingredients and preparation are the same as given under No. 11, Peach Sauce.
No. 13—PLUM SAUCE.
Mirabelle Plum.
Quantity for 6 Persons.
- 1½ lbs. mirabelle plums
- ¾ cup of white wine or water
- 1 cup of sugar
Preparation: Sugar and wine are boiled for ½ minute, prick each plum, put them into the boiling sugar and stew them slowly until tender. Serve cold.
