One-half teaspoon nutmeg, One teaspoon cinnamon, One-quarter teaspoon allspice.
Cook slowly until the fruit is soft and then rub through a fine sieve and thicken with
Three tablespoons of cornstarch
dissolved in
One-quarter cup of cold water.
Bring to a boil and cook for five minutes, cool and serve.
CHERRY SAUCE
One-half pound of stoned cherries, One-half cup of sugar, One cup of water.
Bring to a boil and then cook slowly until the cherries are soft. Now add two tablespoons of cornstarch, dissolved in one-half cup of cold water. Bring to a boil and then cook for five minutes. Cool and use.
PUDDING SAUCE
One-half cup of white syrup, One-half cup of water, One small bottle of maraschino cherries, cut in bits, One tablespoon of cornstarch.
Dissolve the starch in water and add the syrup and cherries. Bring to a boil and cook for five minutes. Serve.
CHOCOLATE SAUCE
One-half cup of sugar, One cup of water, Seven level tablespoons of chocolate, Two level tablespoons of cornstarch.
Dissolve the starch and chocolate in the sugar and water and bring to a boil. Cook for five minutes.
MAKING A CHOCOLATE SAUCE USING COCOA
One cup of syrup, One cup of water, One-half cup of cocoa, Two tablespoons of cornstarch, One teaspoon of cinnamon.
Place in a saucepan and stir until the starch is dissolved and then bring to a boil. Cook for five minutes and then cool and add one tablespoon of vanilla. Use the same as sauce made with chocolate.
FRUIT CUSTARD SAUCE
Place in a saucepan
One and one-half cupfuls of cold stewed fresh fruit, One cup of milk, Four level tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil, stirring constantly. Cook for five minutes, and add one well-beaten egg and three-quarters of a cup of sugar; beat hard and then cook for two minutes.
CHOCOLATE SAUCE
Place four ounces of chocolate, cut into fine pieces, in a saucepan and add one pint of water and one and one-half cups of sugar. Stir until the sugar is dissolved and then bring to a boil, cook for ten minutes and then add
Six tablespoonfuls of cornstarch, dissolved in One-half cup of water, One teaspoon of cinnamon.
Bring to a boil and stir continually and cook for five minutes. Cool and then add one tablespoon of vanilla. Place in a fruit jar and store in a cool place. This sauce is used for puddings, pastries, cakes, ice cream, sundaes and chocolate sodas.
ORANGE SAUCE
Juices of two oranges, One-quarter cup of sugar, One tablespoon of cornstarch, Two tablespoons of water, Yolks of two eggs.
Dissolve the starch in the water. Add the orange juice and cook until thick, about five minutes. Add sugar and yolks of eggs. Remove from fire. Cool and fold in the beaten white of one egg. Use yolk of egg left over for the mousse.
FRUIT WHIP
Whites of two eggs, One gla.s.s of apple jelly.
Beat, using a Dover egg-beater, until it forms into a stiff meringue.
This amount will serve about ten people liberally.
One-half of this recipe for ordinary family.
DESSERTS
BANANA FRITTERS
Cut four bananas in half; now then place in a bowl
One-half cup of milk, One-half cup of flour, One teaspoon baking powder, One teaspoon of sugar, One teaspoon of shortening, Pinch of salt, Yolk of one egg.
Beat to mix and then dip banana in batter. Fry golden brown in hot fat. Serve with vanilla or fruit sauce.
CRANBERRY JELLY
One quart of cranberries, One cupful of water.
Cook until the berries are soft and then put through the colander or a coa.r.s.e sieve. Return to the saucepan and boil for three minutes, then add
Two cupfuls of sugar, Pinch of salt.
Stir until sugar is dissolved and then boil for ten minutes. Rinse a mould with cold water and then pour in the cranberries and let cool.