347.—RASPBERRY SAUCE. (Fr.—Sauce Framboise.)
Ingredients.—¼ of a pint of water, 2 tablespoonfuls of raspberry jam, 1 glass of sherry, sugar to taste, a few drops of carmine or cochineal.
Method.—Put the water, jam, and 3 or 4 lumps of sugar into a saucepan, and simmer for 10 minutes, then add the sherry, and strain. Add sugar to taste, and a few drops of colouring if required, and serve.
Time.—About 15 minutes. Average Cost, from 5d. to 6d.
348.—RASPBERRY SAUCE. (Fr.—Sauce Framboise.) (Economical.)
Ingredients.—4 tablespoonfuls of water, 1 tablespoonful of jam, 1 tablespoonful of sugar, 1 teaspoonful of lemon-juice.
Method.—Boil the sugar and water together for 10 minutes, then add the jam and lemon-juice, and simmer a few minutes longer. A few drops of cochineal will brighten the colour, but are not essential.
Time.—About 20 minutes. Average Cost, 2d. to 2½d. for this quantity.
349.—RED-CURRANT SAUCE. (For puddings or for Venison, Hare, etc.)
Ingredients.—A small jar of red-currant jelly, 1 glass of port wine.
Method.—Put the wine and jelly into a small saucepan, let them slowly come to the boil, and serve when the jelly is dissolved.
Time.—5 minutes. Average Cost, 10d.
350.—SAGO SAUCE. (Fr.—Sauce Sagou.)
Ingredients.—1 tablespoonful of large sago, ⅓ a pint of boiling water, 1 glass of sherry, 1 dessertspoonful of lemon-juice, sugar to taste, a few thin strips of lemon-rind.
Method.—Add the sago and lemon-rind to the boiling water, and simmer gently until the sago is quite clear. Remove the lemon-rind, add the sherry and lemon-juice, sweeten to taste, make quite hot, and serve.
Time.—About 20 minutes. Average Cost, 4d. to 5d.
351.—SAUCE FOR PLUM PUDDING. (Soyers.)
Ingredients.—¼ of a pint of milk, 2 glasses of brandy, 1 tablespoonful of castor sugar, the yolks of 2 eggs, a very little grated lemon-rind.
