Cooking For 1967 SWEET SAUCES

Press, Volume CVI, Issue 31364, 9 May 1967, Page 2

Cooking For 1967 SWEET SAUCES

(By

CELIA TIMMS)

A sauce can often transform the food it accompanies. The following recipes for sweet sauces to serve on steamed puddings, waffles, pancakes or ice cream should prove helpful. MILK CHOCOLATE SAUCE Sift together one cup castor sugar, half cup cocoa, quarter teaspoon salt. Add half cup water and half cup milk and blend to a smooth paste. Cook mixture in top of double boiler for 25 minutes, stirring frequently. Cool and flavour with vanilla. This will keep very well in a covered container in the refrigerator. WHIPPED HONEY SAUCE Beat three egg whites with a generous pinch of salt until stiff. Add very slowly, still beating, a generous half-cup of honey. Continue beating

until mixture thickens. Add half a teaspoon grated orange or lemon rind and serve at once. SHERRY SAUCE Bring half a cup of water and three tablespoons sugar to the boil and simmer about 10 minutes. Add half a cup dry sherry and two tablespoons of jam of your choice and one teaspoon lemon juice. Bring to the boil, strain, and serve hot.