Plain Lemon Sauce

1 cup water 2 1/2 - 3 tablespns. lemon juice

3/4 - 1 cup sugar flavored 3/4 - 1 tablespn. corn starch with oil of lemon

Heat sugar and water to boiling, add corn starch blended with cold water, boil, remove from fire, add lemon juice and a trifle of salt.

Lemon Sauce-Egg

1 cup water

1/2 - 2/3 cup sugar flavored with oil of lemon

2/3 - 1 tablespn. corn starch yolk of 1 egg

1 1/2 - 2 tablespns. lemon juice a trifle of salt

Boil sugar and water, thicken with corn starch blended with water, boil, add yolk, stir well but do not boil; add lemon juice and salt. One yolk is sufficient for twice the quantity of sauce.

Starchless Lemon Sauce

3/4 cup sugar flavored with oil of lemon yolks of 2 eggs and white of 1 2-3 tablespns. lemon juice

1 cup water

Beat sugar, eggs and lemon juice together; add hot, not boiling, water gradually, cook stirring in double boiler till creamy. Set at once into cold water. Add a trifle of salt.

Cream Lemon Sauce

Add, beating well, 2-4 tablespns. of cream-sweet or sour, to each cup of liquid in any of the recipes for lemon sauce. When sweet cream is used it may be cooked with the other ingredients.

Lemon Raisin Sauce

1 cup molasses

1 cup hot water

2-2 1/2 tablespns. lemon juice, grated rind if desired

1 cup chopped seeded raisins

2 tablespns. butter

1 tablespn. corn starch a little milk

Cook raisins 20 m; drain and measure the water for the sauce. Mix molasses, water and raisins and heat to boiling; stir in corn starch blended with milk; boil up well, add butter and lemon juice and serve.

Lemon Cream Sauce-Sour Cream

1 pt. sour cream

2 1/2 tablespns. lemon juice

3/4 - 1 cup sugar flavored with oil of lemon

Beat all together until very light.