Page:Browne - The Plain Sailing Cook Book.djvu/131

 

SAUCES FOR ICE CREAMS

 

Caramel Sauce

• MATERIALS
• 1 cup sugar
• ½ cup boiling water

• UTENSILS
• Enamelled frying-pan
• Spoon

 

DIRECTIONS

1. Put the sugar in the frying-pan, place over the fire, and stir with a spoon constantly, reducing the heat as the sugar begins to melt.
2. When all the sugar is melted, add the boiling water slowly.
3. Stir over the fire until the sugar again dissolves.

 

Fudge Sauce

• MATERIALS
• ½ cup sugar
• ½ cup brown sugar
• ½ cup milk
• 1 square bitter chocolate
• 1 tablespoon butter
• ½ teaspoon vanilla

• UTENSILS
• Saucepan
• Tablespoon

 

DIRECTIONS

1. Put the sugar, brown sugar, milk, and chocolate in the saucepan, and place over the fire.
2. Stir every few seconds, and cook until a few drops' of the mixture will form a soft ball when dropped in cold water.
3. Take from the fire, add the butter and vanilla, and stir well.

 

REMARKS

This sauce should be served immediately after cooking.

[ 121 ]