1920 What to Drink E L Bertha

WHAT TO DRINK CHOCOLATE SAUCE WITH SYRUP

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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 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. £ 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, it forms a soft ball if tried in cold water. Take from the FRUIT SAUCE