PINEAPPLE SAUCE
- Half c. sugar
- 1-1/2 c. water
- 1 c. grated pineapple
- 1 Tb. corn starch
Add the sugar to the water and bring to the boiling point. Add the pineapple and cook until it is tender. If canned pineapple is used, omit 1/2 cupful of the water. Moisten the corn starch with a little water and add it. Cook until it thickens, stirring to prevent lumps.
ORANGE SAUCE
- 1/4 c. orange juice
- 1 Tb. lemon juice
- Powdered sugar
Into the fruit juices, beat the powdered sugar until the sauce is as sweet as desired.
MARASCHINO SAUCE
- 1/4 c. maraschino juice
- 1 Tb. lemon juice
- 6 cherries, chopped
- Powdered sugar
Mix the fruit juices and chopped cherries, add the sugar, beat well, and serve.
CUSTARD SAUCE