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Hip Sauce, for Puddings, Etc

Take the seeds from half a pint of ripe hips. Boil them in a little water, until they are sufficiently tender to press through a coarse sieve. Mix a wine-glassful of light wine and a tablespoonful of moist sugar with the pulp, boil up once more, and serve. Time, half an hour. Probable cost, uncertain, for hips are seldom to be bought. Sufficient for three or four persons.