Instructions: 1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL; MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

2. DRAIN PINEAPPLE, RESERVE JUICE FOR USE IN STEP 3 AND PINEAPPLE FOR USE IN STEP 4.

3. ADD LIQUIDS GRADUALLY TO MIXTURE WHILE BEATING AT LOW SPEED.

SCRAPE DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.

4. ADD PINEAPPLE, BUTTER OR MARGARINE, LEMON JUICE, AND LEMON RIND; MIX WELL.

NOTE:

1. IN STEP 1, 5 OZ (1 CUP) CORNSTARCH MAY BE USED FOR PREGELATIN- IZED STARCH. COMBINE SUGAR, STARCH, AND SALT; ADD TO LIQUID IN STEP 3. BRING TO A BOIL; COOK 5 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT. FOLLOW STEPS 3 AND 4.

NOTE:

2. IN STEP 4, 1 LB LEMONS A.P. (4 LEMONS) WILL YIELD 3/4 CUP JUICE.

NOTE:

3. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS AND PLAIN CAKE SQUARES.

SERVING SIZE: 1/4 CUP (2

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