MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN.
STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS.
GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE
MIDDLE WIRE WIRE RACK IN THE OVEN.
BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE
THE BOTTLES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN
WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS.
SCREW DOWN THE BANDS AND LET COOL. IMPORTANT-- DO NOT USE SMALL MOUTH
JARS. DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED
JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN
READY TO SERVE. SLICE AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS.
CORNSTARCH
RIND PINCH OF SALT 2 TBLS LEMON JUICE 1 CUP BOILING WATER IN A PAN,
THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR, AND SALT. GRADUALLY STIR
IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT SMOOTH. CONTINUE
STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING.
BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER, LEMON
RIND AND JUICE. STIR THOROUGHLY.
SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS
THICKER AND MORE TART THAN THE USUAL LEMON SAUCE.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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