Recipes For Raspberry Sauce
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 739 of 825.
Raspberry Sauce From Jam Recipe
Mix half a cup, each, of raspberry jam and boiling water; add two rounding tablespoonfuls of granulated sugar and let boil two or three minutes; strain, to remove the seeds, and when cold add a teaspoonful of kirschwasser.
Raspberry Sauce From Canned Raspberries Recipe
Drain the juice or syrup fron a can of raspberries and reserve for sherbet or other use. With a wooden pestle press the pulp of the raspberries through a sieve fine enough to hold back the seeds To a cup of this rather thick pulp add a scant three fourths cup of sugar and stir over the fire until boiling. Chill before using.