Recipe - Lemon Sauce With Variations

One half cup Sugar
1 tablespoon Cornstarch
One fourth teaspoon Salt
1 cup Boiling water
1 teaspoon Lemon rind; grated
3 tablespoon Lemon juice
2 tablespoon Butter

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
One fourth cups sauceabout 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 minced and added to sauce,
if desired. (Mother served with Blanc Mange or Cottage Pudding)

Orange Sauce: Reduce water to Three fourths cup and lemon juice to 1 tablespoon;
substitute grated orange for lemon rind; add One fourth 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 One fourth cup; add One half cup shredded coconut before
serving. Serve, slightly cooled, on desserts or ice cream. about 1 One half 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 Cookbook1945 Posted to TNT Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 14,
1997