DESSERT SAUCES 133

FLUFFY ORANGE SAUCE

lo cup orange juice 4 tablespoons white sugar
1/16 teaspoon salt ] teaspoon corn starch

1 teaspoon grated lemon rind 1 egg yolk, slightly beaten
114 teaspoons lemon juice 1 egg white, stiffly beaten

Combine all the ingredients except the egg white; beat well;
cook over low heat till thick and clear. Remove from the heat; fold
in the stiffly beaten egg white. Serve with steamed puddings.
Serves 6.

PEACH SAUCE

1 cup canned peach juice 1 teaspoon lemon rind

1 tablespoon corn starch 2 tablespoons (or more)
lg teaspoon salt sugar

1 tablespoon lemon juice 1 tablespoon butter

Heat the peach juice to boiling in a saucepan. Mix together
the corn starch, salt, lemon juice, lemon rind and sugar. Stir into
the hot liquid; cook and stir until smooth and thick. Remove
from the heat; add the butter; beat till light. Serves 6.

VANILLA SAUCE

V6 cup brown sugar 1 cup boiling water
1 tablespoon flour 1 tablespoon butter
Dash of salt 1 teaspoon vanilla

Mix together in a saucepan the brown sugar, flour and salt.
Add the boiling water slowly; cook and stir over direct heat till
smooth and slightly thickened; simmer for 5 minutes. Remove
from the heat; add the butter and vanilla. Stir till dissolved;
serve hot. Serves 6.

WHIPPED SAUCE

14 teaspoon gelatine 1 tablespoon white sugar
1 teaspoon cold water 1 teaspoon vanilla |
14 cup evaporated milk

Soak the gelatine in the water for 5 minutes. In the meantime
heat the evaporated milk to scalding. Dissolve the gelatine in it;
chill. When it is quite cold, beat with a dover beater till the
mixture peaks. Add the sugar and vanilla; beat again. Serve like
whipped cream on hot gingerbread. Serves 6.