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Fruit Sauce

Stew one breakfast cupful each of cherries, plums and green gages with a very little water and loaf sugar to taste; rub the fruit through a fine hair-sieve into another stewpan, crack the stones and pound the kernels and blend them with the fruit. Mix one teaspoonful of cornstarch with a little water, stir it in with the fruit and continue stirring over the fire until the sauce boils and thickens, add a wineglassful of port wine and the juice of half a lemon. This sauce may be served with puddings, pies, or blancmanges.