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Raspberry Sauce

Raspberry sauce for sweet puddings of various kinds may be made in three or four ways, as follows. Put equal quantities of picked raspberries and red currants into a saucepan with a small portion of sugar, and as much water as will cover the bottom of the pan. Let the fruit simmer gently till it breaks, then rub through a sieve. Boil the juice, and serve. Or, beat two eggs in a bowl; mix smoothly with them a tea-spoonful of flour, half a pint of raspberry-juice, and two table-spoonfuls of sugar. Turn the mixture into a saucepan, and whisk it over the fire until it begins to thicken. Serve immediately. Or, mix half a pint of raspberry-juice with half a pint of cream. Whip the mixture till it is light and frothy, and serve at once. Or, put half a pint of raspberries into an earthen jar with three table-spoonfuls of cold water. Set the jar in a pan of boiling water, and keep it boiling till the juice flows freely. Strain it, and mix it smoothly with a table-spoonful of arrow-root which has been made into a paste with a little cold water. Add a glassful of light wine and a little sugar, and stir the mixture over the fire till it is on the point of boiling. Serve immediately. When fresh fruit cannot be obtained for these sauces, raspberry jam boiled and strained may be used instead.