Show I Hot Sauces for lor Desserts Given a Festive T Many desserts are ure given a n festive c touch by the addition of ot n a hot sweet sauce Chocolate and butterscotch are two of ot the liked best ed of these hot sauces Either may J iy be used in such suel desserts as os ice cr cream custards plane mange s ur or baked puddings nr r on cake The Tine directions for making these sauces are furnished b by the bureau hu bu reau renu of ot home economics But Butterscotch Sauce 1 cup cup boiling boiling water 2 tablespoons butt but but- t 1 cup brown sugar ter a S tablespoons flour dour Ih 4 te teaspoon salt Speck of cinnamon mon Vt t ea poon To the boiling water add the tine brown browa sugar flour dour salt and cinnamon which J have been thoroughly mixed together together- t Cook until tine the flour has hus lost Its and the mixture thickens stirring continually con cort to Lo prevent lumping and sUc Ing lag Beat pleat In la the butter und and the 51 alibi This quantity Is In for tor seven ven vento to fourteen ser ln servings s. s Chocolate Sauce 2 squares aquaro l 1 tablespoon but ened ch chocolate tor 1 cup granulated c i t teaspoon salt sugar i-i i i teas oon Vt fig cup milk Place the chocolate and sugar over steam to melt and continue to heat hent heat until un til t the e sugar la tI dissolved A Mid Add hi salt snit and butter hutter and leave c over oyer steam for ten minutes longer then n beat bat ad 1 vanilla and servo 1 hot ot over Ice c or cake |