Fudge Sauce

1 c. sugar 1/2 c. water 1 sq. chocolate 1 Tb. butter 1/2 tsp. vanilla

Mix together the sugar, water, and melted chocolate. Boil the mixture for 5 minutes. Cool it slightly, then add the butter and vanilla.

Baked Custard

(Serves Four)

2 eggs 2 Tb. sugar Pinch of salt 2 c. milk 1/2 tsp. vanilla

Beat the eggs slightly, add the sugar and salt, and continue beating while adding the milk.
Add the vanilla. Pour into a buttered baking dish or individual baking dishes, place in a moderately hot oven in a pan of warm water, and bake until the custard is set, testing with the finger or a silver knife. Remove from the heat, cool at once, and serve cold.

To make the caramel required in the accompanying recipe, place 1/2 cupful of sugar in a small saucepan over the fire. Allow the sugar to melt slowly, stirring it as little as possible. When it has completely melted and no more of it remains white, add 1/2 cupful of boiling water. Allow this to cook until a heavy sirup is formed. Care must be taken not to burn the sugar black, for if this is done, the custard, or whatever is flavored with the caramel, will have a burnt taste. The color should be a clear reddish-brown. Maple sirup may be used in the same way as caramel by cooking it until it becomes thick.