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146
WHAT
TO
DRINK
CHOCOLATE
SAUCE
WITH
SYRUP
i
cupful of
syrup,
lb
squares
of
chocolate,
i
cupful
of
water,
i
teaspoon
ful
of
vanilla.
Melt
the
chocolate
and
pour
on
gradually
the
hot
syrup,
prepared
by
adding
water
to
corn
syrup
and
boiling
for
three
minutes.
Cool
slightly
and
flavor
with
vanilla.
CHOCOLATE
CARAMEL
SAUCE
2
ounces
of
unsweetened
chocolate,
2
cupfuls
of
dark
brown
sugar,
i
tablespoonful
of
butter,
f
cupful
of
rich
top
milk
or
cream,
£
teaspoonful
of
vanilla
extract.
If
an
agate
boiler
is
used,
and a
very
little
butter
heated
in
it,
and
allowed
to
run
over
the
surface
used,
the
sauce
will
not
stick
to
the
pan.
Shave
the
chocolate
and
melt
in
the
buttered
upper
part
of
the
double
boiler,
and
add
the
sugar
gradually
;
mix
well,
and
add
the
butter
;
cook
until
well
blended
and
pour
in
the
top
milk
or
cream
slowly.
Cook
over
a
very
low
fire
until
it
forms
a
soft
ball
if
tried
in
cold
water.
Take
from
the
fire,
add
the
vanilla,
and
use
over
vanilla
ice
cream.
If
it
is
not
to
be
used
at
once keep
it
hot
in
the
double
boiler.
FRUIT
SAUCE
£
cupful
of
dates,
£
cupful
of
Maraschino
cherries,
£
cupful
of
figs,
£
cupful
of
chopped
almonds,
b
cupful
of
honey,
i
cupful
of
syrup
from
the
cherries.
Remove
the
pits
from
the
dates
and
cut
into
small
pieces,