Cream Sauce

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Cream Sauce (with Jelly), No. 1. 

Stir 1 cup currant jelly until smooth; add 1 cup rich, sweet cream and beat with an egg beater to a froth; add a little arrack rum or Cognac and serve with cold pudding.

Cream Sauce (with Jelly), No. 2.

Beat ½ cup fruit jelly and the whites of 2 eggs to a stiff froth and serve with cold pudding.

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