*  Exported from  MasterCook II  *
                        Lemon Sauce with Variations
 Recipe By     : America’s Cookbook-1945
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces And Salsas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sugar
    1      tablespoon    cornstarch
      1/4  teaspoon      salt
    1      cup           boiling water
    1      teaspoon      lemon rind -- grated
    3      tablespoons   lemon juice
    2      tablespoons   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 
 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.
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