1920 What to Drink E L Bertha

SAUCES FOR SUNDAES

143

Keep warm until ready to

over them, beating constantly.

serve.

MARSHMALLOW SAUCE NO. 2

£ pound of marshmallows, 1 cupful of sugar, $ cupful of boiling water,

1 egg white, f cupful of Maraschino cherries.

Into the upper part of the double boiler turn half a pound of marshmallows and melt them slowly until they will pour readily. Dissolve one cupful of sugar in one-third of a cup- ful of boiling water and cook without stirring (after it begins to bubble hard) for eight minutes. Pour gently on to the stiffly whipped white of one egg and beat steadily until thick and creamy. Add the marshmallow syrup and a small cupful of drained and chopped Maraschino cherries.

MARSHMALLOW SAUCE WITH SYRUP

i pound of marshmallows, 1 cupful of corn syrup, i cupful of hot water, 1 egg white, Chopped cherries.

Melt the marshmallows in a double boiler. Boil the syrup and water together until bubbling hot, then pour slowly on the stiffly beaten white of the egg. Beat until creamy and thick, then add the marshmallows. Chop a tablespoonful of candied Maraschino cherries and add to the sauce.

MAPLE FUDGE SAUCE

1 pound of maple sugar, lb pints of rich milk, 1 tablespoonful of butter, A pinch of soda.