Show NO ef doa jg i SAUCES FOR ICE CREAMS ONE 0 NE would think of ice cream in itself as being wholesome toothsome and satisfying plain as it Is but the addition of 0 a zippy sauce which Is easily prepared at home makes the serving an added way of expressing the real spirit of hospitality when one wishes to offer something more than commonplace refreshment A few chopped nuts sprinkled over plain vanilla ice cream and topped with a spoonful of whipped cream and a maraschino cherry makes a most satisfying sundae the careless preparation of a sauce to serve on oil or with any dish Is 13 always a convincing proof of the indifference paid to good cooking to make a good sauce requires good taste patience and judgment to be good it must fit the where it Is served that Is be appropriate to it smooth artfully flavored and of the right consistency sis tency the opportunity to add ones individuality vi to a dish Is well expressed in a sauces served maple pecan sauce melt two tablespoonfuls tablespoon tula of butter add three fourths of a cupful of sugar and one fourth of a cupful of water three tablespoonfuls of corn and cook to a stage before the soft ball when tested in water remove from the fire add one fourth of a cupful of cream three fourths of a teaspoonful of map madleine maple leine lne one half cupful of pecans chopped this makes six servings lagg chocolate sauce melt three squares of chocolate over hot water add one fourth cupful of water and stir until smooth now add one cupful of sugar one half cupful of corn and boll to the very soft ball stage or degrees remove from the fire add one cupful of cream and one teaspoonful of vanilla deat beat until smooth this makes two and one half cupfuls of sauce cut eight marshmallows into small pieces boll one cupful of 0 sugar and one half cupful of water to a heavy whip two egg whites add the marshmallows and beat well flavor with any desired flavoring D ty by western newspaper union |