Recipe: Jelly Sauce

  •  2 tsp. corn starch or arrowroot
  •  1 c. boiling water
  •  1/2 c. jelly or jam
  •  Juice of 1/2 lemon

Cook the corn starch or arrowroot diluted with cold water, in the boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon juice. Strain and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)