My Mother's Vanilla Sauce (undoubtedly
her mother's, too)
(Serve with Persimmon Pudding)
½ (one-half) cup sugar
1 tablespoon corn starch or flour
1 cup boiling water
2 tablespoons butter
1 ½ (one and one-half) teaspoons vanilla
1 small pinch of salt
small amount of nutmeg (if you like)
Mix sugar and corn starch . . . Stir in boiling water gradually in small
sauce pan . . . Stir constantly and cook at slow boil for five (5) minutes
or until it thickens to desired consistency . . . Stir in butter,
vanilla and nutmeg . . . Serve hot over pudding.
Note: Lemon or other fruit juice may be used in place of vanilla
to change flavor.
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