How To Make Ice Cream Sauces
From Dainties by Sarah Tyson Rorer, 1912. Section 67 of 67.
Chocolate Sauce
Put four ounces of chocolate, with a cupful of sugar and a half cup of milk, over the fire in a saucepan; stir and boil until it forms a very thick syrup when dropped in cold water; take from the fire, add a teaspoonful of vanilla, and pour at once in a hot pitcher; serve hot with ice cream.
Dish the ice cream, put over it one or two tablespoonfuls of chocolate sauce, which will harden quickly, forming a sort of chocolate icing.
Maple Sauce 2
Make according to preceding recipe, using one and a half cupfuls of maple sugar and only two ounces of chocolate.
Hot Claret Sauce
Moisten a tablespoonful of arrowroot with a half cup of cold water; then add a half pint of boiling water and a half cup of sugar; stir until boiling, and then boil slowly for ten minutes; take from the fire, add a half pint of claret and the juice of half a lemon.
Cold Claret Sauce
Add a half pint of rock candy syrup to a half pint of claret.
French Pudding Sauce
Put a pint of milk in a double boiler; beat together the yolks of three eggs and a half cup of sugar until light; add a little of the milk, turn the mixture back into the double boiler, and cook until it begins to thicken. Take from the fire, and add a tablespoonful of gelatin that has been soaking fifteen minutes in a quarter cup of water; beat the whites of the eggs to a stiff froth, gradually add the hot custard, beating all the while. Stand aside to cool, and when very cold, add a teaspoonful of vanilla and, if you use it, four tablespoonfuls of sherry and two of brandy. This sauce must be the thickness of rich cream.