THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

PUDDINGS and DESSERTS-—Continued
BRANDY SAUCE

4 Cup Butter 1, Cup Milk or Cream
1 Cup gran. Sugar 2 Tablespoons Brandy
2 Eggs (well beaten) Nutmeg

Cream butter and sugar. add remainder of ingredients and cook
over hot water until it thickens like custard.

AMERICAN ICE

Melt 2 oz. gelatine in 2 breakfast cups milk, over stove. When
almost boiling add 2 yolks of eggs beaten with | ounce sugar. Allow
it to almost boil again; remove from stove and add the whites of

eggs beaten with another ounce of sugar. Add teaspoon vanilla;
let all cool. Turn into wetted mould; when set serve on a glass

dish.

Mrs. James Grant.

CHOCOLATE SAUCE FOR ICE CREAM

14% Cups Sugar 1/3 Cup hot Water
1 Tablespoon Butter 3%, Cup Cream

1 Square of bitter chocolate (or) 1 Teaspoon Vanilla
3 Tablespoons Cocoa Pinch of Salt

Melt chocolate in top of double boiler and add butter, sugar and salt.
Heat till all the sugar is dissolved. Finish cooking directly over fire.
Add hot water, then add cream slowly and cook for ten minutes.
Remove from the fire and when partly cooled add vanilla and beat
before serving. This can be kept in refrigerator and used as
needed.

This sauce can also be used for mixing any chocolate milk drink.
If cocoa is used, mix cocoa with sugar and butter before heating.

Then add cream and let cook to a creamy consistency.
Vera Dougall

WHITE AND BLACK FLUFF

14, Cups Prunes - YY, Pint Whipping Cream
2 Bananas ', Teaspoon Lemon Extract
12 Marshmallows

Wash prunes, boil 10 minutes in enough water to cover, drain,
cool and chill. Remove pits, then cut into small pieces. Slice
bananas. Cut marshmallows into about 8 pieces each. Whip
cream until stiff, add prunes, bananas, marshmallows, lemon extract
and mix lightly. Serve in footed glasses. Color may be added by
placing a sliced maraschino cherry on each serving.
Serves 6 to 8. :
Mary MacKenzie.

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