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XII
—
SAUCES
FOR
SUNDAES
Because
it
would
seem
folly
to
give
suggestions
for
sun-
daes
without
recipes
for
making
the
sauces
to
be
served
on
them,
I
am
giving
several.
While
these
sauces
are
given
here
to
use
on
sundaes,
there
is
no
good
reason
why
they
may
not
be
used
for
puddings
and
desserts.
HEAVY
FUDGE
SAUCE
2
cupfuls
of sugar,
2
squares
of
chocolate,
i
cupful
of
milk,
i\
tablespoonfuls
of
butter,
£
teaspoonful
of
vanilla.
Melt
the
chocolate,
putting
it
into
a double
boiler
;
add
the
milk
and
cook
directly
over
the
fire
until
it
is
well
blended
add
the
sugar
and
cook
slowly
until
smooth.
Keep
hot
in
the
double
boiler
or
in
a
chafing
dish
until
ready
to
serve.
This
should
be
the
consistency
to
pour
readily.
MARSHMALLOW
SAUCE
1
cupful
of
sugar,
i
cupful
of
milk,
\
pound
of
marshmallows,
2
tablespoonfuls
of
water.
Boil the
sugar
and
milk
in
a
double
boiler
for
about
six
or
seven
minutes,
until
it
spins
a
thread.
Allow
this
to
become
luke
warm,
then
beat
until
thick
and
white.
Put
the
double
boiler
back
on
the
fire
and
stir
until
thin
enough
to
pour.
Melt
the
marshmallows
and
water,
pour
the
syrup
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