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Sauce of Mixed Fruit

One or two kinds of stewed fruits added to a tart stewed plum sauce will improve it and give variety.

Rub the sauce through a strainer, add to it two or three Bartlett pears (cut fine and stewed until tender in a very little water), and a few tablespoonfuls of left-over apple sauce. Sweeten and cook together until the flavors of the fruits are well blended and the sauce has thickened slightly.

Fruit Sago (from Syrup Left from Canning) In canning berries there is often a quantity of fruit syrup left over. Take a pint of any kind at hand, but raspberry or raspberry and currant particularly recommended, and stir into it when boiling three tablespoonfuls of sago that has been soaked in cold water several hours. Add more sugar if necessary and a little salt, and cook in a double boiler until the sago is soft. Pour in a mold and chill. This can be served with a little fresh fruit or with sweetened cream.