Hot Chocolate Sauce II |
|
|---|---|
| The Institute Cook Book by Helen Cramp, 1913 | |
| Ingredients | Instructions |
| Number of servings unknown | |
| 1/2 c. sugar | Stir the sugar into the boiling water until dissolved; then boil without stirring until a spoonful makes a soft ball when dropped in cold water. Add the cocoa moistened with hot water and the butter; boil and beat again. Serve hot over vanilla ice cream. |
| 1 c. boiling water | |
| 2 T. cocoa | |
| 1 T. butter | |