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KIRSCH SAUCE

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







Put one cup of sugar and two cups of water on to boil. Mix two
tablespoons of cornstarch in one-quarter cup of cold water, and when the
water in the saucepan is boiling, add cornstarch and stir for two
minutes. Remove from stove and add one cup of Kirsch wine and stir
again. Strain and serve with pudding.











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