Fruit Cake Sauces

by Ruby Viola Kotter Freeman

Maple Sauce:

1 c. water

2 c. sugar

maple flavoring to taste

Lemon Sauce:

1/2 c. sugar

 1 T. cornstarch

dash salt

dash nutmeg

1 c. boiling water

2 T. margarine

1 1/2 T. lemon juice

Mix sugar, cornstarch, salt and nutmeg.  Gradually add water and cook over low heat until thick and clear.  Ad margarine and lemon juice.  Blend thoroughly

Caramel Sauce:

2 c. sugar

1 c. water

burnt sugar flavoring (see below) to taste

Burnt Sugar Flavoring

1/2 c. sugar

few drops of water

Stir and cook on low heat until it scorches a bit.  Store in refrigerator until needed.

~Ruby always warmed the slices of fruitcake before serving and ladled different sauces over each piece.