130 KATE AITKEN'S CANADIAN COOK BOOK

CHOCOLATE MILK SAUCE

2 squares (2 ounces) 2 cups milk
unsweetened chocolate 2 tablespoons butter
1 cup white sugar 1 teaspoon vanilla

2 tablespoons corn syrup

Measure the chocolate, sugar, corn syrup and milk into a heavy
saucepan. Stir over a hot burner till the sugar is dissolved; reduce
the heat; cook, without stirring, until a little of the mixture dropped
in cold water forms a soft ball. Remove from the heat; let stand
till the bubbling ceases. Beat in the butter and vanilla; serve
warm. Delicious with hot cake puddings or ice cream. Serves 6.

CUSTARD SAUCE

2 cups milk Dash of salt
3 egg yolks 1 teaspoon vanilla
l4 cup white sugar
Scald the milk. Lightly beat the egg yolks; add the sugar and
salt; stir into the hot milk. Cook over hot water (not boiling) till
the mixture coats the spoon. Add the vanilla. Chill before
serving. Serves 6.

CREAM CUSTARD SAUCE

2 cups milk, scalded lg teaspoon salt
1 tablespoon corn starch 2 egg yolks
14 cup white sugar 1 teaspoon vanilla

Scald the milk in the top of the double boiler. Combine the
corn starch, sugar and salt; mix with a little of the hot milk; stir into
the remainder of the milk. Cook and stir till smooth and thick;
continue cooking for 10 minutes. Beat the egg yolks slightly; mix
them with a little of the hot starch mixture; stir back into the re-
mainder of the mixture. Cook over hot (not boiling) water for
three minutes. Remove from the heat and beat in the vanilla.

Chill before serving. Serves 6.
FLUFFY SAUCE

2 eggs, separated 1 teaspoon vanilla
Dash of salt ¥4 teaspoon almond flavoring

4 cup white sugar

Separate the eggs. Beat the whites till stiff and glossy; add
the salt and 14 cup white sugar; beat again. Beat the yolks until
light and lemon colored; add 14 cup white sugar; beat again until
light. Combine the two mixtures; fold in the flavorings. Chill
until ready to serve. Serves 6.