SAUCES FOR ICE CREAMS
HOT CHOCOLATE SAUCE
1/2 cupful of cream or condensed milk
2 ounces of chocolate
1 cupful of sugar
1 teaspoonful of vanilla
Put all the ingredients into a saucepan and stir over the fire until they
reach boiling point, boil until the mixture slightly hardens when dropped
into cold water. Add the vanilla, turn at once into the sauceboat and send
to the table. This must be sufficiently thin to dip nicely over the ice
cream.
MAPLE SAUCE
1 cupful of sugar
1 teaspoonful of lemon juice
1 cupful of water
1 teaspoonful of maple flavoring
Put half the sugar in an iron saucepan and stand it over the fire until it
melts and browns, add hastily the water, the remaining sugar and the lemon
juice, and boil for about two minutes; take from the fire and add the
flavoring. This may be served plain, or with chopped fruit or nuts added.
CLARET SAUCE
Boil one cupful of sugar and a half cupful of water with a saltspoonful of
cream of tartar for five minutes. Take from the fire and add one cupful of
claret, and stand aside until icy cold.
NUT SAUCE
1 cupful of sugar
1/2 cupful of chopped nuts
1 cupful of water
1 teaspoonful of caramel
2 teaspoonfuls of sherry
Boil the sugar and water with a saltspoonful of cream of tartar or a
teaspoonful of lemon juice for five minutes, take from the fire and add all
the other ingredients, and stand aside to cool.
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