- ⅓ cup butter
1 cup brown sugar
2 teaspoons vanilla
⅓ cup cream
Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavoring.
Italian Sauce
- 2 tablespoons butter
¾ cup powdered sugar
2 teaspoons cornstarch
½ cup candied cherries
3 egg yolks
juice and rind of 1 lemon
½ cup boiling water
½ cup angelica cut in pieces
Cream butter; add sugar and cornstarch, yolks of eggs well beaten, and boiling water; boil three minutes; add remaining ingredients and serve.
Chocolate Sauce
- 2 ounces Lowney’s Premium Chocolate
1 cup sugar
½ cup water
2 tablespoons butter
¼ teaspoon salt
1 teaspoon vanilla
Cook all the ingredients except vanilla twelve minutes; add vanilla, and serve hot. This sauce is especially good served with [Vanilla Ice Cream], but is good with any gelatine dessert.