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.

Exchange Newsletter by LVFG53A@prodigy. Com (Mrs Ira M Dennis) on Aug 14,