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Lemon Syrup Sauce

2 1/2 pounds of sugar. 3 lemons. 1 pint of water.

Grate the rinds of the lemons on a tin grater and scrape the zest with a fork into the sugar. Squeeze the juice in without the seeds. Add water, boil up and pass through a fine strainer. One of the best sauces for pancakes and, if made a little less acid, for tapioca and all farinaceous and cake puddings.