Place four ounces of chocolate, cut into fine pieces, in a Saucepan and add one pint of water and one and one-half cups of sugar. Stir until the sugar is dissolved and then bring to a boil, cook for ten minutes and then add
Six tablespoonfuls of cornstarch, dissolved in
- One-half cup of water,
- One teaspoon of cinnamon.
Bring to a boil and stir continually and cook for five minutes. Cool and then add one tablespoon of vanilla. Place in a fruit jar and store in a cool place. This Sauce is used for PUDDINGs, pastries, cakes, ice cream, sundaes and chocolate sodas.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss