4 Rock Cornish hens (1 to 1 1/4 lbs each)
Melted butter or margarine
1/3 cup sugar
1 tsp. cornstarch
1/3 cup soy sauce
1/4 tsp. ginger

Thaw hens if frozen. Heat oven to 350F. Wash hens and pat dry. Place breast side up on rack in open shallow roasting pan; brush with butter. Do not add water. Do not cover. Roast 1 1/2 hours, brushing often with butter.

While hens roast, stir together sugar and cornstarch. Blend in soy sauce and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.

Brush hens with soy mixture. Roast 20 minutes longer, brushing hens 2 more times with soy mixture. Remove from oven; pour remaining sauce over hens. Cool. Serve chilled.

4 servings