Fruit Juice Sauce Recipe

Put the fruit in a jar with from half to a whole cup of water to a pint of fruit, cover and let stand on a trivet, in a pail of water brought slowly to the boiling point, half an hour or more, or until the juice flows freely. Pass through a cheesecloth, and thicken one pint of juice with half to a whole cup of sugar mixed with one or two teaspoonfuls of cornstarch. Cook from five to ten minutes, skimming as needed. The sugar is often used without the cornstarch.

Cold Strawberry Sauce Recipe

Hull, wash, and drain a basket of ripe strawberries and press them through a ricer. Boil together three fourths cup of sugar and half a cup of water ten minutes; let cool, add the strawberry pulp and, if desired, half a teaspoonful of vanilla.

Apricot Sauce Recipe

Boil together ten minutes half a cup of apricot marmalade, two tablespoonfuls of sugar, and four tablespoonfuls of water; add the juice of half a lemon and pour over and around a chocolate Bavarian cream or a hot mould of brioche.

Currant Jelly Sauce

Boil one cup of granulated sugar and one third cup of water, without stirring, four or five minutes; add four (level) tablespoonfuls of currant jelly. As soon as the sauce boils again, add the juice of a lemon and strain through a fine sieve. If a very fine sauce be desired, add a handful of preserved or candied cherries.

Cherry Sauce Recipe (Hot Or Cold Puddings)

Simmer one cup of stoned cherries, one cup of claret, two tablespoonfuls of currant jelly, the yellow peel of a lemon, an inch of cinnamon bark and one fourth cup of sugar, until reduced nearly one half; remove the cinnamon bark and lemon peel before serving.

Banana Puree For Brioche Timbales Recipe, Etc.

Press the pulp of two bananas, the juice and pulp of an orange and one fourth cup of apricot marmalade through a sieve; add one fourth cup of sugar and heat over boiling water; when thoroughly scalded let cool and, before serving, add, at discretion, one tablespoonful, each, of maraschino and brandy. Serve with cold or iced desserts.

Cold Orange Sauce Recipe

1 cup of sugar. The juice and pulp of four oranges. 1 cup of water. The juice of half a lemon. 1 teaspoonful of gelatine. 1/4 teaspoonful of vanilla extract. 3 tablespoonfuls of cold water.

Boil the sugar and water ten minutes; add the gelatine, softened in the cold water, let cool and strain into the fruit juice; add the extract, or cook a vanilla bean in the syrup. Cool before using.