1920 What to Drink E L Bertha

SAUCES FOR SUNDAES

145

pieces ; 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. chop the plums and cherries and mix the fruit.

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

Cook until it thickens and serve hot.

honey and hot water.

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.