Cherry Sauce (Eight portions)

(Ways to vary and “dress up”—to “partify,” as Sue calls it—plain Vanilla Ice Cream.)

One-half cup sugar
Two level tablespoons flour
One-fourth level teaspoon salt
One cup cherries, fresh or canned
One cup water or cherry juice

Mix the sugar, flour and salt thoroughly. Add the cherries and water and cook slowly for four minutes, stirring constantly. Serve cold on ice cream.

Chocolate Sauce (Four portions)

One level tablespoon flour
One-half cup sugar
One-eighth level teaspoon salt
One square chocolate
One cup water
One-half teaspoon vanilla

Mix the flour, sugar and salt. Add the chocolate and water and cook slowly, stirring constantly, until the mixture is thick and creamy. Add the vanilla and beat for one minute. Serve cold or hot on ice cream.

Chop Suey Sauce for Ice Cream (Eight portions)

One-half cup chopped raisins
One-half cup chopped figs
One-half cup sugar
One cup water
One-half cup nut-meats, cut fine

Mix the raisins, figs, sugar and water. Cook slowly for ten minutes. Add the nuts and serve cold over ice cream.

Bittersweet Chocolate Sauce (Six portions)

One cup sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
Three squares chocolate, cut fine
One cup water
One teaspoon vanilla

Mix the sugar, cornstarch and salt. Add the chocolate and water. Cook until creamy. (About five minutes.) Add the vanilla. Serve hot or cold on ice cream.

Butterscotch Sauce (Six portions)

One cup brown sugar
One-half cup corn syrup
Two level tablespoons butter

Mix the brown sugar, corn syrup and butter. Cook slowly until a soft ball is formed when a portion is dropped in cold water. Serve hot over ice cream.

Bettina’s Butterscotch Sauce (Six portions)

One cup brown sugar
Four level tablespoons butter
One tablespoon vinegar
One-half cup cold water
One-eighth level teaspoon salt
One-half teaspoon vanilla

Mix and cook the sugar, butter, vinegar, water and salt, stirring frequently until a portion will form a soft ball in cold water. Add the vanilla and serve over ice cream. (This sauce may be kept and reheated just before serving.)

Caramel Sauce (Eight portions)

One cup sugar
One cup water
One level tablespoon flour
One level tablespoon butter
One-eighth level teaspoon salt
One-half teaspoon vanilla

Place the sugar in a frying pan. Heat slowly, stirring with a wooden spoon, until a light brown syrup is formed. Add the water and boil for one minute. Mix the flour, butter and salt, and add to the hot syrup. Stir constantly for one minute. Serve hot or cold on ice cream.

Bettina’s Hot Caramel Sauce (Eight portions)

One cup sugar
One-half cup brown sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
One and one-fourth cups water
One level teaspoon butter
One-half teaspoon vanilla

Mix the sugar, brown sugar, cornstarch and salt. Add the water and cook slowly for four minutes. Add the butter and vanilla. Serve hot on ice cream.

Fig Sauce for Ice Cream (Six portions)

One cup figs
One-half cup sugar
One cup water
One-half teaspoon lemon extract

Cook the figs, sugar and water together slowly for ten minutes. Add the lemon extract and serve cold on ice cream.

Hot Fudge Sauce (Six portions)

One and one-half cups light brown sugar
Two squares chocolate
One cup milk
One level tablespoon butter
One teaspoon vanilla

Boil the sugar, chocolate, milk and butter together until a soft ball forms when a portion is tested in cold water. Add the vanilla and serve hot over vanilla ice cream.

Maple Sauce (Eight portions)

One-fourth cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One cup maple syrup
One-fourth cup water
One-half teaspoon vanilla

Mix the sugar, flour, and salt. When well blended, add the maple syrup and water. Cook slowly for two minutes, stirring constantly. Add the vanilla. Serve hot or cold over ice cream.

Maple Nut Sauce (Eight portions)

Three level tablespoons sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
One-fourth cup water
Three-fourths cup maple syrup
One-third cup Pecan meats
One-half teaspoon vanilla

Mix the sugar, cornstarch and salt. Add the water and maple syrup and cook slowly for three minutes, stirring constantly. Add the nut-meats and vanilla. Serve hot or cold over ice cream.

Bettina’s Marshmallow Sauce (Six portions)

One cup sugar
One cup water
One cup diced marshmallows

Boil the sugar and water without stirring for four minutes. Add the marshmallows. Keep hot in the double boiler and serve over ice cream.

Hot Marshmallow Sauce (Six portions)

One cup sugar
One-half cup water
One cup dried marshmallows
One-half teaspoon vanilla

Boil the sugar and water together for three minutes. Add the marshmallows and when melted add the vanilla.

Strawberry Sauce (Eight portions)

Two cups fresh strawberries
One-half cup water
One cup sugar

Wash and hull the strawberries, add the water and cook slowly for five minutes. Add the sugar, and cook until thick, stirring constantly. Serve cold on ice cream.