143 FEtJITS AND HOW TO USE THEM. 



juiee, or raspberry jam. Bait together, chill oa ice and 

 serve with fruit pudding. In the same way make a,ny kind 

 of fruit sauce. 



Strawberry Sauce, No, 1.— Rub to a cream one large 

 spoonful of butter and one cupful of sugar. Mix in the 

 stiff beaten white of one egg and one half pint of mashed 

 strawberries. 



Strawberry Sauce, No. 2.— Beat together one cupful of 

 sugar and onetablespoonful of butter and ?tir into one cup- 

 ful of boiling water. Then stir in one level tablespoonful of 

 flour, made smooth in three of milk, and let it thicken. 

 Pour the whole over one quart of strawberries mashed 

 through a colander. Beat well and heat, but not boil the 

 sauce, if it is desired hot. One pint of canned strawberries 

 may be used instead of the fresh. 



Raspberry or currant sauce may De made in the same way. 

 For currants take a little more sugar. 



SAUCES FOR GAME. 



Jelly Sauce for Game.— Cut a small onion into thin 

 slices and fry in a piece of butter as large as an English 

 walnut until it is brown. Then add a teaspoonful of flour 

 stirred in smoothly, two bav leaves, one dessertspoonful of 

 vinegar or one teaspoonful of lemon juice, and lastly 

 half a cupful of currant jelly. 



Currant Sauce for Crame.— Mash six quarts of ripe 

 currants,add the juice and grated peel of three large or four 

 small oranges, discarding seeds. Stone one quart and one 

 ha f of raisins, chop fine and add to currants and oranges. 

 Cook slowly two hours, then add six pounds of granulated 

 sugar, stir and cook slowly chree-fourthss of an hour. 

 Pack in jars of glass or stone. 



