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= A U C E S Dessert, Meat, Fish and Vegetable

CHOCOLATE SAUCE

2 cups milk 2 tbsp. hot water

14 tbsp. cornstarch 2 eggs

2 squares unsweetened chocolate 2/3 cup powdered sugar
4 tbsp. powdered sugar 1 tsp. vanilla

Scald 12 cups milk, add cornstarch diluted with remaining
milk and cook eight minutes in double boiler; melt chocolate
over hot water and add 4 tbsp. powdered sugar and hot water;
stir until smooth; add to cooked mixture. Beat egg whites
until stiff, add gradually remaining sugar and continue
heating. Then add unbeaten yolks and stir into cooked
mixture. Cook 1 minute, add vanilla and cool before serving.

PINBEAPPLE-CHERRY SAUCE

134 OZ. Can pineapple tidbits l .UbSsp, butter
+ cup sugar + cup halved maraschino
13 tbsp. cornstarch cherries

1/8 tsp. salt Red food coloring
+ cup maraschino cherry syrup

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Drain pineapple, reserving syrup; add enough water to measure
z cup. In a one-quart saucepan, combine sugar, cornstarch
and salt; gradually add pineapple syrup then cherry syrup.
Cook over medium heat, stirring constantly, until thickened.
Cook 2 additional minutes. Stir in butter until dissolved.
Add pineapple, cherries and food coloring. Cool. Spoon

over dessert.