Jelly Sauce. ✠
½ cup currant jelly.
1 tablespoonful butter, melted.
½ dessert spoonful arrowroot or corn-starch; wet with cold water.
1 glass pale Sherry.
3 tablespoonfuls boiling water.
Stir the arrowroot into the boiling water and heat, stirring all the time, until it thickens; add the butter, and set aside until almost cool, when beat in, spoonful by spoonful, the jelly to a smooth pink paste. Pour in the wine, stir hard, and heat in a tin vessel, set within another of boiling water, until very hot.
Pour over and around Neapolitan, bread-and-marmalade puddings, cake fritters, and Queen’s toast.