BLUEBERRY SAUCE 18 Recipe

Combine sugar, cornstarch, and salt. Stir in water gradually. Bring to a boil and boil for 1 minute. Add blueberries. Bring to a rolling boil and cook for 1 minute. (Prolonged cooking causes berries to toughen.) Remove from heat and add lemon juice; cool. Serve on ice cream, cream puffs, puddings, custards, waffles or pancakes. With the addition of Cool Whip or ice cream, serve on cake squares or slices. NOTE: Recipe maybe be doubled and kept in the refrigerator for several weeks. Cornstarch may be replaced by 4 teaspoons of flour.