Chocolate Sauce

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Unsweetened chocolate, 2

squares.

Sugar, 1/2 cup. Boiling water, 1 cup.

Vanilla, 1/2 teaspoon.

Melt chocolate and sugar over hot water. Gradually stir in the boiling water and continue stirring till it is smooth and thick. Add flavoring and serve hot.

Strawberry Sauce

Strawberries, 1 quart.

Sugar, 1 1/2 cups.

Boiling water. 1/2 cup.

Wash, hull and halve the berries. Pour boiling water over sugar, let dissolve and heat for a moment over the fire. Then pour over the berries, let stand in the sun or in a warm place, stirring every few minutes, for 2 hours, then set away to chill until needed.

Filbert Sauce

Maple syrup, 1 pint.

Butter, 1/2 tablespoon.

Filberts, 1 cup.

Cook the syrup till thick, add butter and chopped, blanched nuts and serve hot with vanilla ice cream.

Honey Sauce

Strained honey, 1 pint.

Brazil nuts, 12.

Chopped Maraschino cherries, 1 tablespoon.

Blanch the nuts and chop fine, add with chopped cherries to honey and serve hot or cold with vanilla ice cream.

Nut Fudge Sauce

White sugar, 1 cup. Brown sugar, 1/2 cup. Chocolate, 1 1/2 squares.

Milk, 3/8 cup. Butter, 1 tablespoon. Vanilla, 1/2 teaspoon.

Nut meats, 1 cup.

Add melted chocolate to sugar and pour in milk slowly. Add butter and cook until the mixture granulates around the edge of the saucepan. Remove from fire, add vanilla and chopped nuts and serve at once with vanilla or chocolate ice cream.

Brown Sugar Sauce

Brown sugar, 1 cup. Lemon, 1.

Water, 1 cup. Egg, 1.

Boil sugar and water till they spin a thread, then pour very slowly over the stiffly beaten egg white, beating hard all the time. Put in a double boiler and cook over hot water for a moment. Add juice of the lemon, pouring it in very slowly and beating all the time. Serve at once.

Raspberry Sauce

Sugar, 3/4 cup.

Water, 1/2 cup.

Raspberries, 1 quart.

Boil sugar and water for 10 minutes. Let cool and add rasp-berries, slightly mashed. Put all through a vegetable ricer and serve cold with vanilla ice cream.

Pineapple Sauce

Pineapple, 1. Sugar, 2 cups.

Preserved ginger, 2 tablespoons. Ginger syrup, 2 tablespoons.

Grate the fresh ripe pineapple very fine, add sugar and let stand a half hour, then add chopped ginger and ginger syrup. Mix well and serve cold.