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Fruit Sauce for Puddings

Boil in a quarter of a pint of water double that quantity of fruit (raspberries, strawberries, or currants do well for this sauce), and four ounces of good sugar. Take off the scum as it rises, and when the juice looks rich, and is thickish, strain, and serve it over the pudding. This sauce may be made from preserved fruits, when fruit is out of season.