CHAPTER XXVII
SAUCES FOR DESSERTS
601.—CARAMEL SAUCE
Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup of boiling water, and simmer fifteen minutes. Take care that sugar does not burn. Strong coffee may be used instead of water, and, if desired, one-half cup of chopped nut meats may be added.
602.—CHOCOLATE SAUCE (Hot)
| ¾ cup sugar | 2 teaspoons boiling water |
| 1/3 cup boiling water | 1 teaspoon butter |
| 1/8 teaspoon salt | ½ teaspoon vanilla |
| 1 square chocolate |
Cook sugar, one-third cup water, salt, and chocolate until sirup threads; remove from fire, add two teaspoons water, butter, and vanilla.
603.—CHOCOLATE MARSHMALLOW SAUCE
| 1 square chocolate | ¼ cup sugar |
| ½ tablespoon butter | 1 cup boiling water |
| 1 tablespoon flour | 8 marshmallows cut in pieces |
| Few grains salt | ½ teaspoon vanilla |
Melt chocolate; add butter, flour, salt, sugar, and mix well; add water and boil two minutes; add marshmallows and beat well; add vanilla and serve hot. One tablespoon of shredded almonds may be added; or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added.