STRAWBERRY SAUCE'

One quart ripe berries, crush witb one-half pound sugar. Press through a sieve or colander. Stir well together in a cold place till the sugar and juice form a clear sauce, like jelVy. The flavor of strawberries is improved by adding some orange juice (a little acid hastens the jellying process). Serve pieces Ijerries in sauce. Other ripe fruits like apricots, peaches, and cherries, may be made into sauces by the same process. These fruit sauces can be served with ice cream and frozen puddings. Delicious. — Mrs. Dermont, Williams, Ariz.