HOT CHOCOLATE SAUCE FOR ICE CREAM
Put four squares of unsweetened chocolate into a saucepan. Set the saucepan into a second one containing hot water, let the chocolate melt on the dry pan, then remove it and stir in first a cupful of sugar and then half a cupful of hot water. Return it to the fire and stir until the sugar is dissolved and the mixture is smooth, then cook without stirring until a little dropped into cold water can be taken up and rolled into a ball between the fingers. Do not let it cook any farther, but keep the pan in hot water until ready to serve, then turn it into a hot sauce-dish. It will harden and form a crust when turned over the cream.
It is essential to prepare it exactly as directed. If the chocolate is not first melted on a dry pan it will be grainy, and if the water is added first it will harden.