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MONTROSE SAUCE

(Sauces For Ice Creams) - (Ice Creams, Water Ices, Frozen Puddings)







1 cupful of sugar
1/2 cupful of chopped nuts
1 cupful of water
1 teaspoonful of caramel
2 teaspoonfuls of sherry
Boil the sugar and water with a saltspoonful of cream of tartar or a
teaspoonful of lemon juice for five minutes, take from the fire and add all
the other ingredients, and stand aside to cool.











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