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. Fruit Sauce (not boiled)
Stir 1 cup raspberry juice and
1 of currants with
8 tablespoonfuls sugar for 20 minutes;
serve with cold puddings.
Or boil 2 teaspoonfuls cornstarch in water for a few minutes;
sweeten with sugar; thin it with raspberry, currant or cherry juice;
add a little Rhine wine and serve with cold pudding.
This sauce is exceedingly nice when made of strawberries with the addition of the juice of 1 orange and a little grated skin.
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