Stew one breakfast cupful each of cherries, plums and green gages with a very little water and loaf sugar to taste; rub the fruit through a fine hair-sieve into another stewpan, crack the stones and pound the kernels and blend them with the fruit. Mix one teaspoonful of cornstarch with a little water, stir it in with the fruit and continue stirring over the fire until the sauce boils and thickens, add a wineglassful of port wine and the juice of half a lemon. This sauce may be served with puddings, pies, or blancmanges.

Fruit Sauce For Batter Pudding

Mix with a fork equal parts of warmed butter and granulated sugar, together with enough fruit juice or essence to flavor the sauce palatably.