Strawberry Dip

This was borrowed from an old unknown recipe book, probably from the 1930's.   All that remains is a very old hand-written copy.

You will need:

1 cup sugar
1/2 cup water
2 tbsp arrowroot or cornstarch
1 cup crushed fruit and juice of one:
strawberries, peaches, berries, cherries

1 cup cream

Dissolve the arrowroot or cornstarch in the cold water, add the sugar and the fruit juice (strained from the pulp)

Cook in a double boiler or over slow flame, stirring constantly until the mixture thickens. Cook for ten minutes, then remove from heat, add the fruit pulp, and as it cools, add the cup of cream that has been whipped stiff.

Stir all together and serve at once. Delicious! Use this to dip bananas, whole strawberries, melon pieces, pear slices, or angel food cake pieces.