CHOCOLATE SAUCE

(For Ice Cream)
2 (1-oz.) squares unsweetened
chocolate

Yq teaspoon salt

Y, cup Crown Brand Corn Syrup

1% cup white sugar

2/3 cup water

2 tablespoons butter

Y teaspoon vanilla
Melt chocolate in saucepan over slow heat. Add
salt, Crown Brand Syrup, sugar and water, and
blend. Cook slowly until thick (about 10 min-
utes). Add burcrer. Remove from heat and add
vanilla. Serve warm on ice cream, blanc manges,

etc.
FOAMY SAUCE

1 tablespoon Benson’s or Canada
Corn Starch
1% teaspoon salt
1 cup milk
1/3 cup Crown Brand Corn Syrup
egg, separated
4 teaspoon vanilla
Combine Benson's or Canada Corn Starch and salt
with 2 tablespoons of the milk, then blend with
the remainder of the milk in top part of double
boiler. Beat egg yolk with a fork and mix with
Crown Brand Syrup; add to milk mixture. Cook
all together, stirring constantly, until mixture is
thick. Remove from fire, cool and add vanilla.
Just before serving, fold in beaten egg white.
Serve with suitable baked or steamed pudding.
Serves 6 to 8.

All quantities given are for level
measurements. Always use standard
measuring cups and spoons.

VANILLA SAUCE
(Basic Recipe)

3 tablespoons white sugar

14, cup Crown Brand Corn Syrup

1 tablespoon Benson’s or Canads

Corn Starch

4 teaspoon salt

1 cup boiling water

1 tablespoon butter

1 teaspoon vanilla
Blend sugar and Crown Brand Syrup with Benson's or
Canada Corn Starch and salt, in saucepan. Stir in
boiling water and bring to a boil over direct heat,
stirring constantly until sauce thickens and be- |
comes clear. Cook 15 minutes longer over low
heat or over boiling water. Add butter and
flavouring and serve hot with Cottage Pudding
(recipe page 10), or any other suitable baked or
steamed pudding.
V artations:

(1) Butterscotch Sauce—Replace white sugar in
Basic Recipe with 14 cup brown sugar, and in-
crease butter from 1 tablespoon to 2 tablespoons.

(2) Lemon or Orange Sauce—Omit vanilla in Basic
Recipe and add 1 tablespoon lemon or orange
juice, 1 to 2 teaspoons grated rind, and a few
grains ground nutmeg.

(3) Brown Sugar Sauce—Replace white sugar in
Basic Recipe with 1/3 cup brown sugar.

(4) Chocolate Sauce—Add 1% (1-0z.) square un-
sweetened chocolate (melted) to remaining in-
gredients in Basic Recipe; OR—Blend in 2 table-
spoons dry cocoa with the sugar, Crown Brand
Syrup, Corn Starch and salt mixture in Basic Recipe.
(The boiling water may be replaced by an equal
quantity of hot milk i deiiret)

(5) Fruit Sauce—Replace boiling water in Basic
Recipe with heated fruit juice (fresh, or drained
from canned fruits).

SALADS and SALAD DRESSINGS

COLE SLAW

2 cups shredded, crisp raw cabbage
Y cup Mayonnaise or Boiled Salad
Dressing or French Dressing
1/16 teaspoon salt
1 tablespoon scraped onion or 2
tablespoons finely chopped chives
1 tablespoon chopped green pepper
Shred cabbage, add dressing, salt, onion, and
green Pepper: toss lightly together until well
blended. Serve cold. Serves 4.
V ariations:

63 Add 4% to 1 cupful grated raw carrot.
(2) Follow directions as given, omitting onion
and green pepper. Grate or shred thinly 4 ounces
of yellow cheese and combine with 34 cupful
chopped tart apple. Add to the 2 cups shredded
cabbage and the dressing, and toss all together
lightly. Season to taste and serve while fresh in
nests of crisp lettuce.

(3) Replace the yellow cheese in Variation (2)
with 1 cupful cottage cheese.

POTATO SALAD

4 cups cooked potatoes (diced)

1 small onion or several tops of
chives, finely chopped

1% teaspoons salt

Ye teaspoon pepper

4 large stalks celery, chopped

2 hard-cooked eggs

2 tablespoons finely chopped parsley

or fresh raw spina

Jiffy Mayonnaise to moisten

Cook potatoes in their skins in boiling salted
water until tender. Cool, remove skins and dice.
Add finely cut onion or chives, salt, pepper,
chopped celery, coarsely-chopped hard-cooked
eggs, and parsley or raw spinach. Add Jéffy
Mayonnaise to moisten; toss all together with a
fork. Chill. Arrange salad attractively in crisp
lettuce cups or on Fy of crisp shredded lettuce
or other greens. Garnish with fresh parsley
sprigs and crisp carrot sticks or curls; or tiny
leaves of fresh, crisp spinach and radish roses.
Serve with sliced tomatoes, or with cold cuts or
cold sliced meat loaf. Serves 6.

Variations:

(1) Iced Potato Salad—Combine ingredients as
directed above, adding the whites of hard-cooked
eggs but reserving the yolks. Chill the salad.
Pile on a cold platter and ‘‘ice’’ all over with
Jiffy Mayonnaise, into which has been blended 14
cup softened yellow cheese. Over all, grate yolks
of hard-cooked eggs. For ‘‘company occasions’’,
garnish with leaves cut from green peppers and
flower petals cut from raw carrot slices.

(2) Cold Tongue Rolls—Cut thin slices of cold
cooked tongue. Spread each slice thickly with
Potato Salad. Roll up and chill. If slices are
large, cut in halves for serving.

Salads should always be served crisp

and cool.

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