CO Nt ENTS

*

1 ounce unsweetened
chocolate

1 cup sugar

2 tablespoons Rogers’
Golden Syrup

1 tablespoon butter

14 cup boiling water

V4 teaspoon vanilla

Few grains salt

*

114 cups brown sugar

24 cup Rogers’ Golden
rup

4 tablespoons butter

34 cup heavy cream

34 cup milk

HOT CHOCOLATE
SAUCE

Melt chocolate, add butter and pour
water on gradually. Bring to boiling
point, add sugar and Rogers’ Golden
Syrup. Boil for 5 minutes, cool
slightly, add vanilla and salt.

BUTTERSCOTCH
SAUCE

Put sugar, Rogers’ Golden Syrup
and butter in a saucepan, bring to
boiling point, and boil to 230F or
until a soft ball may be formed when
tried in cold water. Cool to lukewarm
and then add the cream and milk,
beating until well blended. If de-
sired, 34 cup top milk or light cream
may be substituted for the cream

and milk.

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