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. 