double boiler and cook for 10 or 15 minutes. The amount of sugar must be
gauged by the kind of fruit juice used. If it is very sour, a greater
quantity of sugar will be needed. Cool and serve.

BUTTERSCOTCH SAUCE

1-1/2 c. brown sugar
2/3 c. corn sirup
4 Tb. butter
3/4 c. cream

Boil sugar, sirup, and butter until the mixture reaches 230 degrees F.
or until it will form a very soft ball when tested in cold water. Remove
from the fire and allow it to cool a little; then beat the cream
into it.

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.

15. WHIPPED CREAM.--Whipped cream is frequently served with cold
desserts in place of a sauce or as a garnish. If cream is too thin to
whip, it will have to be served plain, but it is an economy to whip it,