Preparation: The plums are cut into halves and the stones are taken out. The water and sugar boiled a few minutes, the plums put in, covered and cooked slowly without stirring until tender. Carefully place them into a dish so they will not be crushed. Boil down the juice and pour it over the fruit. Serve cold. No. 9—GOOSEBERRY SAUCE. Quantity for 6 Persons. 1½ qts. of gooseberries ¼ cup of water 2 cups of sugar 1 piece of lemon peel Preparation: The unripe berries are cleaned, i.e., stems and calix removed, scalded and left in the water a few minutes and drained. Water and sugar are boiled, the berries put in and covered. Let them simmer ½ hour, strew with sugar and serve cold. Remarks: If there should be much syrup, boil some of it down with sugar until it becomes pink and forms bubbles, then pour on to a moistened plate. This jelly may be used for garnishing. No. 10—BILBERRY OR BLUEBERRY SAUCE. Quantity for 6 Persons. 1 qt. berries 2 cups of water 1 cup of sugar Preparation: The berries are washed, cooked until tender in water and sugar, rubbed through a sieve or colander and served cold. No. 11—PEACH SAUCE. Quantity for 6 Persons. 2½ lbs. of peaches ¾ cup of sugar ½ cup of water 10 peach stones Preparation: The peaches are pared, cut into halves and the stones removed. Sugar and water are boiled a few minutes, the peaches put in and 10 of the stones, set to simmer a few minutes; then take them out with a skimmer, boil down the syrup and pour over the fruit when cold. No. 12—APRICOT SAUCE. Quantity for 6 Persons. The ingredients and preparation are the same as given under No. 11, Peach Sauce. No. 13—PLUM SAUCE. Mirabelle Plum. Quantity for 6 Persons. 1½ lbs. mirabelle plums ¾ cup of white wine or water 1 cup of sugar Preparation: Sugar and wine are boiled for ½ minute, prick each plum, put them into the boiling sugar and stew them slowly until tender. Serve cold. No. 14—GREENGAGE SAUCE. Quantity for 6 Persons. The preparation of this fruit is the same as given under No. 13, Mirabelle Plum. No. 15—PINEAPPLE SAUCE. Quantity for 6 Persons. 1 pineapple 1 cup of sugar 2 tbsps. of lemon juice 1 cup of water Preparation: The pineapple is peeled, cut up into neat pieces and cooked well done in sugar and water mixed with lemon juice. If there is too much syrup, take out the fruit, boil down the syrup and pour over the fruit. Serve cold. No. 16—MELON SAUCE. Quantity for 6 Persons. 2 melons Juice of 1 lemon 1 cup of sugar ½ cup of water Preparation: The melons are peeled, the seeds taken out, the fruit cut into neat pieces and boiled until tender in sugar, water and lemon juice. Then take out the melon with a skimmer, boil down the juice to a syrup and pour it over the fruit. Serve cold. No. 17—ORANGE AND APPLE SAUCE. Quantity for 6 Persons. 6 sweet-sour apples 6 oranges ½ cup of white wine ½ cup of water 1 cup of sugar