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Plum Sauce, for Puddings and Sweet Dishes

Wash and stone the plums. Break the stones, and simmer the kernels in as much water as will barely cover them until the liquid is strongly flavoured with them, them, then strain it, and put it aside until wanted. Place the fruit in a saucepan with as much water only as will keep it from burning. Add a glass of claret, a pinch of powdered cinnamon, and a slice of toasted bread, and simmer all gently together until the plums are quite soft. Press the whole through a coarse sieve, add the liquid from the kernels and as much sugar as will sweeten the sauce. If it is too thick, stir in a little more water before serving. Time, according to the quality of the plums. Sufficient, half a pint of sauce for five or six persons.