Cook over medium heat, stirring constantly, until clear and thickened.
Add lemon juice, rum extract, pecans, and fruit.
Note: Serve over ice cream or warm cake.
Calories per serving of sauce: About 125.
VARIATION
Coconut-fruit sauce.—Omit raisins and pecans. Toast ¼ cup flaked coconut; sprinkle over the fruit sauce. About 105 calories per serving.
SAUCES THAT BRIGHTEN VEGETABLES
| Recipe for 6 servings | How to serve |
|---|---|
| Chinese—Melt 3 tablespoons butter or margarine. | Mix with cooked drained cabbage, broccoli, asparagus, or green beans. |
| Stir in 4 teaspoons soy sauce, ¼ teaspoon onion salt, and ⅛ teaspoon white pepper. Heat. | |
| Add ¼ cup slivered, toasted almonds. | |
| Sour cream—Mix ⅔ cup sour cream, ¼ teaspoon grated onion, ½ teaspoon salt, and ⅛ teaspoon white pepper. | Serve over hot baked potatoes, asparagus spears, sliced cucumbers, or beet salad. |
| If desired, add 1 teaspoon horseradish and ⅛ teaspoon ground dill seed. Chill. | |
| Stir in ⅓ cup chopped, toasted almonds or pecans. | |
| Sweet-sour—Blend 2 tablespoons cornstarch, 3 tablespoons sugar, and ½ teaspoon salt into 1 tablespoon melted butter or margarine. | Combine with cooked drained onions, beets, or cabbage. |
| Gradually stir in 1 cup vegetable cooking liquid and water. Cook, stirring constantly, until thickened and clear. | |
| Blend in 3 tablespoons lemon juice or vinegar. Heat with vegetable. | |
| Sprinkle with ⅓ cup chopped almonds, English walnuts, or pecans. | |
| Lemon—Blend 2 tablespoons flour, ½ teaspoon salt, and ⅛ teaspoon onion salt into 2 tablespoons melted butter or margarine. | Serve over cooked drained cauliflower, broccoli, asparagus, or potatoes. |
| Gradually stir in 1 cup milk. Cook, stirring constantly, until thickened. | |
| Remove from heat. Blend in 2 teaspoons lemon juice and a few drops of yellow food coloring. | |
| Add ⅓ cup toasted almonds, cashews, English walnuts, or pecans. |