Who doesn’t love a raspberry? This sauce is delicious served warm over pancakes or waffles OR served cold and dribbled on fruit or cake.

1 cup raspberries

Raspberries

Raspberries (Photo credit: Ruby’s Feast)

1/4 cup sugar

Push raspberries through a sieve to remove seeds. Combine in

a sauce pan with the sugar, boil about 5 minutes. Cool and refrigerate until needed.

From “The Silent Hostess Treasure Book”, 1931

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