The Daily Alaska empire., 1937-09-18
By MRS. ALEXANDER GEORGE
 AP Feature Service Writer

shall = I serve for dessert "a g again?
 Why don't you try making sun daes at home?
 The easiest way to make thick fish rich caramel sauce, for instance is to mix about two dozen cand, caramels with one-third of a cul of cream. The combination shoult be heated slowly in a double boile until it is creamy. You can serve hot or cold.
 For Chocolate Lovers
 If it's chocolate your family crave and lots of families do just that you can serve chocolate sundae often. but give them variety by gar nishing them. Use pecan, filbert O some other nut meat one time; date or raisins sprinkled over them an other time, or use candied orang' or pineapple.
 1 And if your recipe for chocolate sauce calls for granulated suga here's a tip. Next time try mix ture of half granulated sugar ant half brown sugar. Gives it mor' body. And for every half-cup O sauce add a speck of salt and hal teaspoon of vanilla. If your family likes it's chocolat' rich, serve hot fudge sauce. All yol have to do is mix a batch of fudg' and serve it hot. Put in a teaspoon ful of oil of peppermint to each cul of sauce sometime and see if thta isn't good, too.
 Good ButterscOtch Want a rich butterscotch sauce 1 Try mixing one cup of dark brown sugar with half cup of light corr syrup, third of cup of water ant three tablespoonful of butter. Cool the mixture until soft ball form when it is tested in cold water. Thel add two-thirds of cup of crean and one teaspoonful of vanilla. Mi, the cream and vanilla in well ant serve the sauce hot or cold.
 Your shelf of home made pre- serves is a fine reservoir for sunda sauces. A heaping teaspoon of straw berry, cherry or grape preserve owe portion of ice cream-well, yol can see for yourself that would b delicious. If you plan to use fresl fruits in sundaes, though, remembe they need additional sweetening.
 Tutti-fruiti sauce is heavier an therefore is better for the fall an winter. Mix half a cup of any can died or dried fruit with one cup c granulated sugar, two tablespoons full of flour, half a cup of water, third of a cup of orange juice, tablespoonful of lemon juice and a eighth of teaspoonful of salt. Coo the mixture until it is thick. Serv it cold.
 Thick Maple Syrup
 In New England they make wonderfully rich sauce-boil mapl syrup down until it is very thicl Poured over homemade vanilla iC cream and topped with butternut yum yum.
 If you want to get unusual fla vors, try combinations of extract :, To get something with an orier tai touch add a little almond, var fila and lemon extract to chocolat sauce.
 Like a marShmallow sundae? Me a third of pound of marshmallov in a double boiler, add one cup crushed pineapple and a teaspoonf' of mint extract. Serve the saut chilled, on plain or fruit ice crear . (Prepared marshmalloW toppir may be used with grated sweet cht colate, nuts, raisins or dates0
 Nuts always are helpful Shre some toasted almonds and sprink them over a chocolate or caram lsundae with a handful of roaStt peanuts.
 Cut your favorite candy bar in small pieces and stick them on tC of-well, say a marshmallow sunda
 The next time-when you're a hurry-substitute melted choc , late recovered peppermint or winte I green favored candies.
 Here is a recipe for ice cream:
 Vanilla Ice Cream
 2f3 cup sweetened condensed
 milk
 F cup water
 IF teaspoons vanilla
 1 cup whipping cream
 Blend sweetened condensed mil f water and vanilla thoroughly. Chi Whip cream to custard-like consi tency arfd fold into chilled mixtul Pour into freezing plan. Place l. mechanical refrigerator. After mi ture is about half frozen reno
 from refrigerator. Scraps mixtu