Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 pint fresh strawberries
1/2 cp confectioners' sugar
1 - Clean berries.
2 - Combine with sugar in glass container of mixer or blender.
3 - Blend about 5 minutes or until smooth.
4 - Serve immediately over ice cream or cake, or chill in refrigerator until ready for use.
Makes about 1 1/2 cps sauce.
Substitute 1 (12 oz.) package quick-frozen for fresh straw-
Kirsch Strawberry Sauce: Flavor the sauce with 1 tsp kirsch. Add
kirsch a few drops at a time in last minute of blending.
Easy Raspberry Sauce: Easy Blueberry Sauce:Easy Blackberry Sauce:
Substitute fresh or quick-frozen berries for strawberries in recipe above.
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