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(Pudding Sauces) - (The International Jewish Cook Book)

Wash the fruit well, then put on the stove in a saucepan without adding
any more water. Cover with a lid, and let the fruit get thoroughly
heated all through until it comes to a boil, but do not boil it. Stir
When well heated, mash the fruit well with a wooden potato masher, then
strain through a fine sieve, being careful to get every drop of
substance from the fruit.
Sweeten the juice with sugar to taste, add a few drops of wine or lemon
juice, put back on the stove, and cook until it thickens, stirring
occasionally. Serve with cake, fritters or puddings.
Blackberries, strawberries or raspberries, make a nice sauce.

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