Cherry Sauce
2 cups pitted cherries. 1 cup claret. 2/3 cup sugar. 1½ glass red currant jelly.
Juice 1 lemon. 1½ dozen Cassia buds.
PROCESS: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings.