Hot Chocolate Sauce

Ingredients

• two squares chocolate
• one cup sugar
• one-half cup boiling water
• two tablespoonfuls butter
• one-fourth teaspoonful salt
• one teaspoonful vanilla

Method

1. 1

   Melt chocolate, add sugar, boiling water, butter, and salt.

2. 2

   Stir until blended and cook until smooth and glossy (about twelve minutes).

3. 3

   Remove from fire and add vanilla.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 61. The excerpt below is the record exactly as published.

HOT CHOCOLATE SAUCE. Melt two squares chocolate, add one cup sugar, one-half cup boiling water, two tablespoonfuls butter, one -fourth teaspoon- ful salt. Stir until Avell blended. Cook until smooth and glossy (about twelve minutes.) Remove from the fire, add one teaspoonful vanilla. Serve with cake, puddings, and vanilla ice cream. — Mrs. J. L. Whitmore. DANDY PUDDING. One cup molasses, one-half cup boiling water into which one teaspoonful soda is dissolved, one-half teaspoonful salt, one egg. Sift one teaspoonful Eoyal Baking Powder to each cup flour. Steam one and one- half hours. If fruit is used in this pudding, one-half eu^.. more flour. SAUCE. One-fourth pound butter, one cup sugar, one pint boiling water, one teaspoonful vanilla, one teaspoonful lemon, one tablcspoonful lemon juice, one tablespoonful vinegar, five tablespoonfuls flour, two eggs and one teaspoonful salt. — Mrs. Frank Stone. CHOCOLATE PUDDING. One pint sweet milk, one egg, one tablespoonful corn starch, three tablespoonfuls chocolate, one and one-half cup sugar. Beat egg and sugar together real good, then add milk and chocolate melted, then the corn starch. — Mrs. J. B. Williams. BANANA PL'DDING. One pint milk, four eggs, one tablespoonful corn starch, one and one-half cups sugar. Beat the yolks of eggs and sugar together, add milk and corn starch and cook in a double boiler until thick and let cool, adding teaspoonful vanilla. Use one-half dozen bananas, one-half pound Doris cakes. Put a layer cakes and layer bananas in a large platter and pour custard over, repeating until the platter is filled. Then put meringue over the top, and put in oven to brown. — Mrs. J. B. Williams. LEMON CREAM PUDDING. Juice and rind of one large or two small lemons, three eggs, beaten separately, one cup sugar, one tablespoonful flour, one tablespoonful melted butter, one cup of milk. Beat whites of eggs and put in last. Bake about thirty minutes in pan of hot water. — Mrs. Geo. T, Wat- Kixs, Jr. PEACH PUDDING. One pint of peaches, three eggs, beat yolks and whites separately, three tablespoonfuls sugar. Add the following to yolks and mix well: five tablespoonfuls cream, three tablespoonfuls sugar, three tablespoonfuls flour. Add whites of eggs, then peaches ; mix lightly and bake slowlv. — Mrs. Geo. T. Watkixs, Jr. Sandwiches "Tilings which in hungry mortals' eyes find favor.'' INDIA RELISH SANDWICHES. Equal quantities of India relish and pinien- toes. After juice has been pressed out, chop pimentoes fine, butter thin slices of bread with mayonnaise, spread with the mixture. — ]Mrs. W. S. Borland. PEPPER SANDWICHES. Cut a loaf of bread into very thin slices. Spread vrith prepared mustard or any salad dressing preferred. Place slice of sweet pepper that has been boiled tender in salted water, between the bread. Place sandwiches on basket or plate and garnish with parsley. 59 USE DAN RIVER SELF-RISING FLOUR KNOX GELATINE is clear and sparkling CELERY SANDWICHES. Chop crisp celery fine, add tiny bit of pepper and vinegar, spread on slices of buttered bread. — Mrs. W. S. Borland. PICKLE AND NUT SANDWICH. Cut bread in the usual way. Spread with mayonnaise, then a layer of thinly sliced sweet cucumber pickle, small ones preferred, then a layer of English walnuts previously run through meat chopper. — Mrs. M. S. Whitted. CLUB SANDWICH. One-half hen breast (white meat) two slices break- fast bacon, three slices bread, cut lengthwise loaf, four lettuce leaves, six slices tomatoes, raw, one -third cup mayonnaise dressing, two tea spoonfuls mince meat, one cucumber pickle. Slice bread and toast slightly, but not brown. Build as follows : One slice bread on which spread bacon fried crisp and cooled, two lettuce leaves, three slices tomato, one-sixth cup mayonnaise, another slice bread, slice and spread chicken, mayonnaise one sixth cup, three slices tomatoes, two lettuce leaves, two teaspoonf uls mince meat. Cover with third slice bread and cut the entire sandwich through so the two parts will be three cornered. Split the cucumber in half and place tooth-picks in ends of each piece and pin the two-part sandwich together, using pickle for bars and tooth picks for pins. — Mrs. Jasper Hamlin. RAISIN SANDWICHES. Make a paste of large seeded raisin and candied lemon peel, chopped fine and moistened wdth lemon juice. Spread on lightly buttered thin slices of bread. Serve Avith cup of good tea. — Mrs. A. J. Bull- INGTON. EGG AND OLIVE SANDWICH. Four hard-boiled eggs, two tablespoonfuls chopped olives, salt and pepper, olive oil and vinegar. Chop the egg and mix with the olives; season and moisten with olive oil and vinegar. Spread between thin slices of buttered bread. — Mrs. J. S. Smith, Albermarle, N. C. SARDINE SANDWICHES. Skin and bone the sardines and mash to a paste. Season with lemon juice, cayenne pepper and salt, and spread between thin slices of bread. — Mrs. M. F. Markham. CHEESE FILLING FOR SANDWICHES. Tavo tablespoonfuls butter, two tablespoonfuls flour, one cup milk, one-fourth teaspoonful must

Cook this with the app: pantry check, scaling, and the assistant.