Currant Jelly Sauce
Put four tablespoonfuls currant jelly in a saucepan with one teaspoonful of butter; let it heat and melt slowly; pour over one half cupful of boiling water, moisten one teaspoonful of cornstarch with a little cold water; add to the other ingredients and cook five minutes; add the juice of one orange, grated peel of one half orange and one and one half tablespoonfuls blanched almonds finely chopped.