INGREDIENTS

INSTRUCTIONS

Mix together sugar, cornstarch, and salt; gradually stir in hot water,
bring to a boil and cook 15 minutes, stirring until smooth, thickened and
clear; stir in lemon rind and juice and butter. about 1
1/4    cups sauce-about 6 portions.
Golden Lemon Sauce: Before adding lemon juice and butter, stir in hot
mixture gradually into 1 egg yolk, slightly beaten and cook 1 minute,
stirring constantly.
Fruit Sauce: Substitute 1 cup hot fruit juice for water; reduce lemon juice
to 1 tablespoon, omit grated rind. Use less or add more sugar if necessary,
according to sweetness of juice. This is an excellent way to use left over
canned fruit juices. A little of the fruit may be diced and added to sauce,
if desired. (Mother served with Blanc Mange or Cottage Pudding)
Orange Sauce: Reduce water to 3/4 cup and lemon juice to 1 tablespoon;
substitute grated orange for lemon rind; add 1/4 cup orange juice. Add
slightly beaten egg yolk for a richer sauce.
Lemon Coconut Sauce: add 2 tablespoons brown sugar, omit grated lemon rind
and increase lemon juice to 1/4 cup; add 1/2 cup shredded coconut before
serving. Serve, slightly cooled, on desserts or ice cream. about 1 1/2 cups
sauce.
Tootie Notes: I have found that having some good basic sauces will add so
much to different desserts, meats and other foods. I LOVE lemon so many
ways. I just love the lemon taste.
Recipe by: America's Cookbook-1945 Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 14,
1997

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