CHOCOLATE SAUCE
1/2 cupful sugar 3 tablespoonfuls flour 1 cupful water 1 cupful milk 3/8 cupful cocoa or 2 squares (or ounces) chocolate 1/4 teaspoonful salt 1/2 teaspoonful vanilla
Mix the sugar, flour, and cocoa (if the latter is used). Add the water; stir and cook until the mixture thickens. Then add the milk and cook over boiling water for at least 15 minutes.
If chocolate is used, cut it in pieces, add 5 tablespoonfuls of boiling water. Stir and cook until a smooth paste is formed. Add the chocolate to the other ingredients, then the salt and vanilla. [Footnote 54: See footnote 25 regarding the adding of vanilla.] Serve hot or cold over desserts.
QUESTIONS
What is the purpose of the egg and bread in the Bread Pudding?
What care must be taken in combining the egg mixture with the hot milk mixture?
Think of the effect of intense heat upon the ingredients of Bread Pudding, and then explain why the pudding should bake slowly. What is the result, if baked in a very hot oven?
What is the reason for covering the pudding during the first 15 minutes of baking?
Name combinations of spices that would be desirable for the pudding.