Crush strawberries, raspberries, and cherries, chop peaches, pineapples, and apricots, and grate apples, when you would have a puree of fruit. In any case have ready the invariable creamed but-ter-and-sugar—two tablespoonfuls of one to a cupful of the other. Stir this cream to a boil over the fire, beat in a teaspoonful of arrow-root wet up in cold water, cook two minutes, and add the fruit before the latter can change color. Apples should be grated directly into the hot mixture. Let all get scalding-hot together and serve. Canned fruits may be used when you have not fresh.

Tutti-Frutti Sauce

Half a cupful of raisins, seeded and chopped; one tablespoon-ful each of blanched and chopped almonds, and shredded and chopped citron, a teaspoonful of lemon-juice, and half the grated rind of a lemon with the same quantity of orange-peel. One tablespoonful of butter creamed with a cupful of powdered sugar; one cupful of boiling water, and two wineglassfuls of sherry. As much arrow-root as will lie on a dime.

Heat the water and pour over the fruit, nuts, and grated peels. Cover, and leave in a vessel of boiling water for an hour. Then beat in the creamed sugar-and-butter with the arrow-root, heat to a boil, add the wine, and serve.

This is a very fine sauce and makes a plain batter or bread-crumb pudding elegant.