Plum Sauce

Remove the stones from a pint of Orleans plums, and put these into a stewpan with a gill of water, and four ounces of sugar; stir them over a sharp fire until the plums are dissolved, and then rub the sauce through a sieve or tammy, to be afterwards used to pour over steamed sweet puddings.

Note.-Similar kinds of pudding sauce may be prepared in the same manner, by using for such purposes either peaches, or nectarines, apricots, damsons, &c.