Lemon Sauce
Half a cup of butter, two and one-half cups of sugar, one tablespoonful of corn starch heaped, wet in a little cold milk, juice of two lemons and the grated rind of half of one lemon, one pint of boiling water; cream the sugar and butter nicely, pour the cornstarch into the boiling water and stir over the fire until it has thickened. Put all together in a bowl and beat for several minutes, return to the farina kettle, heat well and serve.