One-half cup of water,
One small bottle of maraschino cherries, cut in bits,
One tablespoon of cornstarch.

Dissolve the starch in water and add the syrup and cherries. Bring to
a boil and cook for five minutes. Serve.

CHOCOLATE SAUCE

One-half cup of sugar,
One cup of water,
Seven level tablespoons of chocolate,
Two level tablespoons of cornstarch.

Dissolve the starch and chocolate in the sugar and water and bring to
a boil. Cook for five minutes.

MAKING A CHOCOLATE SAUCE USING COCOA

One cup of syrup,
One cup of water,
One-half cup of cocoa,
Two tablespoons of cornstarch,
One teaspoon of cinnamon.

Place in a saucepan and stir until the starch is dissolved and then
bring to a boil. Cook for five minutes and then cool and add one
tablespoon of vanilla. Use the same as sauce made with chocolate.

FRUIT CUSTARD SAUCE

Place in a saucepan

One and one-half cupfuls of cold stewed fresh fruit,
One cup of milk,
Four level tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil, stirring
constantly. Cook for five minutes, and add one well-beaten egg and
three-quarters of a cup of sugar; beat hard and then cook for two
minutes.

CHOCOLATE SAUCE

Place four ounces of chocolate, cut into fine pieces, in a saucepan
and add one pint of water and one and one-half cups of sugar. Stir
until the sugar is dissolved and then bring to a boil, cook for ten
minutes and then add

Six tablespoonfuls of cornstarch, dissolved in
One-half cup of water,
One teaspoon of cinnamon.

Bring to a boil and stir continually and cook for five minutes. Cool
and then add one tablespoon of vanilla. Place in a fruit jar and store
in a cool place. This sauce is used for puddings, pastries, cakes, ice
cream, sundaes and chocolate sodas.

ORANGE SAUCE

Juices of two oranges,
One-quarter cup of sugar,
One tablespoon of cornstarch,
Two tablespoons of water,
Yolks of two eggs.

Dissolve the starch in the water. Add the orange juice and cook until
thick, about five minutes. Add sugar and yolks of eggs. Remove from
fire. Cool and fold in the beaten white of one egg. Use yolk of egg
left over for the mousse.

FRUIT WHIP

Whites of two eggs,
One glass of apple jelly.

Beat, using a Dover egg-beater, until it forms into a stiff meringue.
This amount will serve about ten people liberally.

One-half of this recipe for ordinary family.