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Raspberry Sauce

Squeeze the juice from a sufficient quantity of ripe raspberries to make one-half pint, pour it in a small lined saucepan, adding the juice of a lemon, sweeten to taste with sugar, and place it over the fire until boiling. Put one tablespoonful of arrowroot in a basin, strain the juice and pour it into the basin with the arrowroot. Return the whole to the saucepan and stir it over the fire until thick and boiling again. The sauce is then ready for use. If the fresh raspberries cannot be had, one breakfast cupful of raspberry jam can be used with one-half pint of water. Use the lemon juice, but if sufficiently sweet, the sugar may be omitted.