Dessert Sauces

CHOCOLATE CREAM
DELICIOUS

In a bowl mix % cup of icing sugar, 3
tablespoons of cocoa, % teaspoon vanilla
and dash of salt and % pint whipping
cream.

Chill two hours or longer. Shortly before
serving beat until stiff.

Whipped just before serving, chocolate
whipped cream is delicious heaped on
slices or squares of white, gold, choco-
late, angel or chiffon cake.

—MaRIAN BENTALL

UNCOOKED VANILLA SAUCE

1 cup whipping cream

3 egg yolks

24 cup sifted icing sugar

3% teaspoon vanilla
Whip cream until stiff. Beat egg yolks
while slowly adding icing sugar and
vanilla. Beat until light and foamy.
Fold in whipped cream and chill well
before serving. Delicious on apple
desserts.

—MARGARET ANDERSON

BROWN SUGAR SAUCE

3 tablespoons butter
4 tablespoons flour
1 cup brown sugar
1%4 cups boiling water
3 tablespoons brandy or rum (or 1
tablespoon vanilla)
Mix flour and sugar, add water and
cook, stirring, until smooth. Add butter
and flavoring. Serve hot. Delicious with
Christmas pudding.

—Ir1is YOUNG

CHOCOLATE SAUCE

1 tablespoon butter

2 tablespoons corn syrup

% cup boiling water

1 cup brown sugar

¥% teaspoon vanilla

4 tablespoons cocoa
Mix cocoa and butter, add corn syrup,
sugar and water, boil 5 minutes until
thick. Cool. Add vanilla. This is good
for ice cream sundaes and keeps in a
bottle in refrigerator if you can hide it.

—BETTE MARETT

HARD SAUCE

% cup butter
1 cup icing sugar
% teaspoon each: almond and
vanilla extracts
Mix together until very creamy. Chill
well. Serve on hot plum pudding.

—KaTH. BARNETT

SPECIAL SAUCE FOR
ICK CREAM

Cook and stir until thick:
1 cup brown sugar
1 cup water
2 tablespoons cornstarch
Remove from heat and add:
1 cup chopped almonds
2 tablespoons butter

—May McLEAN

PINEAPPLE WHIP TOPPING
1% cups whipping cream, whipped
6 tablespoons icing sugar
% cup coconut
Y% cup crushed pineapple
% cup chopped maraschino cherries
% cup chopped toasted blanched
almonds
1 cup small marshmallows
Fold in ingredients. Nice on angel cake
or sponge cake.

—ALICE McDoNALD

SNOW SAUCE FOR PLUM
PUDDING

1 egg white

1 cup castor sugar

% cup water

1 cup whipped cream

Brandy, rum or lemon juice

Dissolve sugar in water, bring to boil
and continue to thick syrup. Beat egg
white very stiff, then beat in hot syrup
by slow degrees. Beat till cold then fold
in whipped cream and flavour to taste.

—LAVONA GRIMSON

RASPBERRY SAUCE

Thaw and crush 1 package frozen rasp-
berries. Combine with 2 teaspoons corn-
starch. Add % cup red currant jelly.
Bring to a boil, stirring constantly until
clear and slightly thick. Strain and cool.
Delicious on ice cream or Baked Alaska.

—HELEN YOUNG