V3 cup soft butter
1 cup fine granulated
sugar OR
1 cup firmly packed
brown sugar

Y4 teaspoon lemon
extract

¥% teaspoon vanilla

Ya cup brown sugar,
firmly packed

1 tablespoon cornstarch
Yg teaspoon salt

1 cup warm water

1 tablespoon butter

1 teaspoon vanilla

Yo cup sugar
12 tablespoons
cornstarch

Yg teaspoon salt

1 teaspoon grated
lemon rind

1 cup warm water

2 tablespoons lemon
jvice

1 tablespoon butter

PUDDINGS AND SAUCES

HARD SAUCE
(6-8 servings)

CREAM... .butter, add sugar gradually, continuing to beat until

light and fluffy.
I ao as flavourings, and beat well.
1 er lightly in serving dish and chill thoroughly.

BROWN SUGAR SAUCE

COMBINE. ..sugar, cornstarch and salt in saucepan. Add warm
water gradually, stirring constantly. Cook over low
heat, stirring constantly, until thick and smooth
(about 3 to 5 minutes). Remove from heat, add butter

and vanilla. Serve hot.

YIELD....... approximately 1 cup sauce. Sufficient for 4 servings.

LEMON SAUCE

COMBINE... .sugar, cornstarch, salt, and lemon rind in saucepan.
Gradually add warm water, stirring constantly. Cook
slowly over low heat for 5 minutes, stirring constantly.
The sauce should be clear and slightly thickened.
Remove from heat and stir in butter and lemon juice.

EIT, ono mes approximately 1 cup sauce. Sufficient for 4 servings.

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