The preparation is the same as given under No. 47, but instead of vanilla, use 4 tablespoonfuls maraschino. No. 52—CHERRY SAUCE. Quantity for 6 Persons. 1 lb. sour cherries ¾ qt. of water Sugar to taste 1 small piece of cinnamon 1½ tbsps. of corn starch Preparation: The cherries are stoned and boiled in the water for 1 hour, then rubbed through a fine sieve. The corn starch is dissolved in a little water, then stirred into the boiling cherry sauce mixed with sugar and cooked 5 minutes, stirring constantly. The sauce is served cold. No. 53—PRUNE SAUCE. Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried prunes. No. 54—APRICOT SAUCE. Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried apricots. No. 55—STRAWBERRY SAUCE. Quantity for 6 Persons. 1 pt. strawberry juice ⅛ lb. of sugar 1 stick of cinnamon 1½ tbsps. of corn starch 1 tsp. of vanilla or lemon extract Preparation: The corn starch is mixed with some juice. The remaining juice is mixed with sugar and spices and put over the fire until it boils, then the dissolved corn starch added and boiled 5 minutes, stirring constantly. The sauce is served cold or warm. Remarks: When the juice from preserved fruit is used, less sugar is needed. No. 56—RASPBERRY SAUCE. Preparation and ingredients are the same as given under No. 55; instead of 1 pt. of strawberry juice, use 1 pt. of raspberry juice. No. 57—CHERRY, CURRANT, BLUEBERRY SAUCE. Preparation and ingredients are the same as given under No. 55 but instead of strawberry juice, use either cherry, currant or blueberry juice. No. 58—FRUIT PUREE SAUCE. Quantity for 6 Persons. Sauce made from prunes or fresh plums, cherries, strawberries, raspberries, gooseberries, currants, grapes, apples or apricots. ½ lb. of fruit puree Sugar to taste 1 small piece of cinnamon ¾ qt. of water 1½ tbsps. of corn starch ½ cup of white wine ¾ lemon Preparation: The fruit puree is made very savory with sugar and spices. The corn starch is mixed with a little water and stirred into it, also the rest of the water, then the whole is cooked and rubbed through a fine sieve. If the sauce should be too thin, use more corn starch. The wine may be omitted. CHAPTER 11. POTATOES. The various recipes for the preparation of potatoes. The potato is a very useful food and may be prepared in many ways. Salt is necessary to make the potato savory. It must be boiled well done and quickly. It may be peeled long before using, but should be kept covered with water after it is peeled, otherwise it will turn brown. Potatoes lose their good flavor if they are kept in a moist cellar where they will grow poisonous sprouts. They sprout also in the spring; the sprouts should be immediately removed. No. 1—POTATOES IN THEIR SKINS OR JACKETS. Quantity for 6 Persons.