132 KATE AITKEN'S CANADIAN COOK BOOK

RICH LEMON SAUCE

34 cup white sugar 1 egg
2 tablespoons corn starch 14 cup lemon juice

ly teaspoon salt Y teaspoon grated lemon rind
¥4 cup boiling water 2 tablespoons butter

Mix together the sugar, corn starch and salt in the top of the
double boiler. Slowly add the boiling water; stir and cook over
direct heat until smooth and thick, about 5 minutes; continue
cooking over boiling water for 10 minutes. Beat the egg lightly;
add a little of the hot starch mixture. Blend well and stir back into
the starch mixture; continue cooking for 3 minutes. Remove from
the heat; add the lemon juice, rind and the butter. Beat till
smooth; serve hot. Serves 6.

MAPLE CUSTARD SAUCE

2 cups milk, scalded 1 tablespoon corn starch
1g cup maple syrup 14 teaspoon salt
2 eggs V4 teaspoon vanilla

Scald the milk in the top of the double boiler; add the maple
syrup; heat over boiling water until blended. Beat the eggs lightly;
add the corn starch and salt. Stir into the hot mixture; cook and
stir until smooth and thick. Cover; continue cooking 8 minutes.
Remove from the heat; add vanilla. Chill and serve with hot
gingerbread. Serves 6.

RICH MOCHA SAUCE

lg cup butter 2 eggs, separated
1 cup fine white sugar 14 cup cream
1 tablespoon strong coffee infusion 2 tablespoons vanilla

Beat the butter till creamy; gradually add the sugar; beat in
the coffee. Add the unbeaten egg yolks one at a time; blend well;
mix in the cream. Cook over boiling water till slightly thickened.
Remove from the heat; add the vanilla; fold in the stiffly beaten
ege whites. Serve with plum pudding. Serves 10.

ORANGE SAUCE

2 egg yolks 22 cup orange juice
3 tablespoons white sugar

Beat the egg yolks lightly; add the sugar and orange juice.
Blend well. Cook over direct heat until the mixture coats the
spoon. Chill; serve with desserts. Serves 6.