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Sauce Millefleurs

1 pound of sugar. 2 ounces of corn starch. 1 pint of water. 1 pint of thick sweet cream. 1/2 cup of red fruit syrup. Various flavorings. The making of this sauce will be best understood by the explanation that it is a pearly cream sauce with a mixture of several agreable flavors. It should be pearl pink. Of old, when the spices, almonds, lemon zest, and flavors of nectarine and peach had to be prepared separately this sauce became a serious affair. Now, by boiling cinnamon, coves and grated peel in the pint of water, stirring in the sugar and starch, then the cream, and judiciously adding drops of various extracts the sauce can be made as good as need be in a few minutes. It must be strained, of course.