2 c  Strawberries, fresh
1/3 c  Sugar
1 tb Lemon juice
1/4 ts Lemon rind
2 ts Cornstarch
2 tb Cognac

Sauce for fruit or ice cream. Yields about 1 1/2 cups for standard serving
size. Blueberries may be used instead of strawberries. Cook berries in
sugar (more if fresh) just until hot. Add lemon juice, grated lemon rind
and simmer 5 minutes. Force through a sieve. Mix together cornstarch and
cognac till smooth; Add berry mixture and cook over low heat, stirring
constantly until it is clear and thickened. Sauce may be served hot or
cold. Serve over fruit or ice cream.