- 1 c. fruit juice
- 1/4 c. sugar
- 1-1/2 Tb. corn starch
- 2 Tb. lemon juice
Heat the fruit juice, which may be any left-over fruit juice. Mix the sugar and corn starch, add to the hot fruit juice, and cook until the corn starch thickens, stirring constantly to prevent the formation of lumps. Add the lemon juice. Remove from the heat and, if the Sauce is desired to be more acid, add lemon juice to suit the taste.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)