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SAUCES
FOR
SUNDAES
145
pieces
;
chop
the
plums
and
cherries
and
mix
the
fruit.
Add
lemon
juice
and
sugar,
stir
and
allow
to
stand
for
a
half
hour.
Place
a
generous
spoonful
on
each
serving
of
cream
top
with
a
spoonful
of
nuts.
HONEY
SAUCE
2
tablespoonfuls
of
butter,
i
tablespoonful
of
cornstarch,
£
cupful
of
honey,
i
cupful
of
hot
water.
Melt
the butter
and
blend
with
the
cornstarch.
Add
honey
and
hot
water.
Cook
until
it
thickens
and
serve
hot.
COFFEE
SAUCE
WITH
SYRUI^
i
cupful
of
strong
coffee,
i
cupful
of
corn
syrup,
2
egg
yolks,
i
cupful
of
cream,
sweetened.
Heat
the
coffee
until
the
boiling
point
is
reached
;
add
the
egg
yolks
beaten
light,
then
the
syrup;
cook
until
it
begins
to
thicken
but
do
not
allow
it
to
boil.
Take
from
the
fire,
add
the
cream,
whipped
stiff,
and
a
few
drops
of
vanilla.
COFFEE
SAUCE
WITH
SUGAR
2
eggs,
i
cupful of
sugar,
i
cupful
of
strong
coffee,
i
cupful of
whipped
cream,
Sugar
(powdered.)
Beat
the
yolks
of
the
eggs
with
one-fourth
cupful
of
sugar.
Add
one
cupful
of
strong
coffee
(strained)
and
cook
slowly
over
hot
water,
stirring
constantly
until
well
thick-
ened.
Do
not
boil.
Remove
from
the
fire
and,
when
cold,
mix
I
cupful
of
sweetened
whipped
cream
which
has
been
flavored
with
a
few
drops
of
vanilla
extract.