La Caboose Praline Sauce. Ms. Margaret Brinkhaus, From Sunset, Louisiana, Takes Great Pride in Her Home-made Jellies. She Grows Her Own Flowers, Herbs and Fruit to Produce La Caboose Jelly. Each Jelly Is Made One Batch At Time, Hand Stirred and Then Hand Poured Into 4 Oz. Jars, and Hand Labeled. She Uses Only Pure Fruit, Sugar and Pectin - No Additives or Preservative. This Praline Sauce Is Excellent on Ice Cream or Use As a Topping on Dessert Dishes.