Cooking For 1968 CHOCOLATE SAUCE
fßy
CELIA TIMMS)
This recipe for chocolate sauce will be found reliable for serving on ice cream or over tinned or bottled pears. The sauce can be kept in the refrigerator for a reasonable time. To make about a pint you will need:— soz chocolate li cups sugar 1) cups water
i teaspoon salt 1 and 1-3 cups sweetened condensed milk. Method: Place chocolate broken into small pieces in the top of a double boiler together with the sugar and water and salt and cook until smooth and chocolate is completely melted. Blend in the condensed milk and continue cooking over hot water until the mixture coats a metal spoon. Cool and chill. Serve cold.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19680809.2.21.4
Bibliographic details
Press, Volume CVIII, Issue 31753, 9 August 1968, Page 2
Word Count
120Cooking For 1968 CHOCOLATE SAUCE Press, Volume CVIII, Issue 31753, 9 August 1968, Page 2
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.