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Cherry Sauce, for Sweet Puddings

Pick and stone a pound of cherries, and pound the kernels to a paste. Mix a tea-spoonful of arrowroot smoothly with a little cold milk, and pour over it half a pint of boiling milk. Boil it for two or three minutes, then stir into it the cherries and the kernels, a tea-spoonful of minced lemon-rind, half a nutmeg grated, a table-spoonful of sugar, and a wine-glassful of port. Let these simmer gently until the cherries are quite cooked; press them through a coarse sieve, boil the sauce again for two or three minutes, and serve it very hot. Good melted butter may be substituted for the arrowroot, if preferred, and when fresh cherries are not in season, cherry jam may be used. The sauce ought to be as thick as custard and the colour of the cherries. It is very nice for boiled or baked egg puddings. Time, about half an hour. Probable cost, 8d., exclusive of the wine. This quantity will suffice for a moderate-sized pudding.