Put five ounces of peach marmalade (No. 1331) into a saucepan with one ounce of quince jelly and one ounce of fresh butter ; place the pan on the stove, and stir with the spatula, letting it boil for one minute ; take from off the fire, add immediately a pint of champagne, then return to the stove, and stir well, heating it thoroughly, but not allowing it to boil. Remove, and strain through a sieve into a sauce-bowl, and send to the table very hot with the pudding.