Recipe: Cherry Sauce

  • One-half pound of stoned cherries,
  • One-half cup of sugar,
  • One cup of water.

Bring to a boil and then cook slowly until the cherries are soft. Now add two tablespoons of cornstarch, dissolved in one-half cup of cold water. Bring to a boil and then cook for five minutes. Cool and use.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss