Strawberry Sauce
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Strawberry Sauce
Add to half a pint of cream, whipped light, half a pint of fresh strawberries, crushed fine and sweetened to taste. Beat all well together. There will be enough for eight persons. It is eaten with blanc-mange, jelly, and cold farina pudding.
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