1920 What to Drink E L Bertha

— SAUCES FOR SUNDAES

XII

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, cupful of milk, i\ tablespoonfuls of butter, £ teaspoonful of vanilla. i

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 142