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Apricot Sauce

Press through a sieve a pint fine canned apricots with their liquor; then place in a saucepan on the fire, with half teaspoon vanilla essence, one tablespoon maraschino and one tablespoon Swiss kirsch. Mix well and gently heat for five minutes, being very careful not to let it boil; then it will be ready to use. (Always place syrups from canned fruits in stone jars and utilise for seasoning, etc.)