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Maraschino Sauce

Sauce au Marasquin.

Maraschino is made by steeping black cherry seeds in proof spirit a long time, and adding to the flavored spirit three times as much simple syrup. It is clear and colorless for a substitute make the simple syrup with the juice of canned white cherries--a pint to two pounds. Strain, flavor slightly with peach or almond extract, and add a quarter pint of gin. Excellent for steamed puddings, rice and farina cakes and fried cream fritters. As long as butter and honey, silver drips and maple syrup are applied in such lavish proportions to hotel waffles, hot breads and cakes as is the present custom there will be no reason to make excuse for the excessive sweetness of these clear syrup sauces. Rich as they are they can go a degree higher for such things as sponge puddings and boiled puddings of flour.