Arlene Strawberry Syrup 1/2 c. water 1 10 oz. pkg frozen strawberries (or raspberries) 2 c. sugar Cook 'til boils good; skim foam; then put in blender. About 1 pint. Fruit Syrup For Pancakes Combine in saucepan: 1/2-3/4 c. sugar 3 T. cornstarch Add: 2 c. water Bring to boil, stirring constantly. Add: 2 c. sliced fresh peaches Simmer until fruit is tender. Remove from heat and add: 2 T. lemon juice Serve hot with pancakes. Option: Use mangos, raspberries, strawberries, blueberries, cherries, or pineapple. Canned or frozen fruit may be used—reduce sugar and use juice to replace part of the water. Norma Johnson, Lobatse, Botswana Pineapple Sauce Melt in saucepan: 3 T. margarine Add: 1 c. crushed pineapple 2 T. brown sugar Heat 5 minutes, stirring until clear and thick. When sauce cooks down a bit, add dash mace or nutmeg. Use hot or cold. Makes about 1 cup. Serve with pancakes, waffles, or on ice cream. Alice and Willard Roth, Elkhart, Ind. Maple Syrup Combine in saucepan: 1 c. white sugar 1/2-3/4 c. brown sugar 1 c. water Bring to boil, cover, and cook 1 minute. Cool slightly. Add: 1 t. vanilla 1/2 t. maple flavoring Cover saucepan for a few minutes as syrup cooks to melt down crystals; helps prevent from crystallizing later in storage. Elsie Epp, Marion, S.G. Economy Pancake Syrup Combine in saucepan: 1 c. brown sugar, lightly packed 3 c. water 5 T. cornstarch Cook until slightly thickened. Add: 1 t. maple flavoring Store in refrigerator. Lois Hess, Columbus, Ohio Helgn Burkholder, St. Catherines, Ont. THIS IS OUR ALL TIME FAMILY SYRUP! good! Use this on pancakes May 1980 delicious