Put one tablespoonful of corn starch and two tablespoonfuls of powdered sugar into a saucepan; grate in the rind of one lemon, and then stir in one-half pint of boiling water, the juice of half a lemon, and a small piece of butter; add by degrees the beaten yolks of two eggs, stirring it over the fire for a minute or so, using care to see that the eggs do not curdle. This sauce can be served with puddings, or, with the whipped white of an egg added, can be used to fill paste-lined patty-pans for tarts or cheese cakes.

Lemon Sauce For Puddings

Boil one pint of water and one breakfast cupful of sugar for five minutes, then stir in three large teaspoonfuls of corn starch previously mixed with a little cold water, stir over the fire for ten minntes, then add the grated rind and juice of one lemon and one tablespoonful of butter. When the butter is melted the sauce is ready to be served