Evening Republican, Volume 20, Number 171, Rensselaer, Jasper County, 18 July 1916 — Chocolate Syrup Dip [ARTICLE]

Chocolate Syrup Dip

Chocolate syrup dip for ice cream can be used as a hot or cold dip for pufadings or over slices of cake that has become dry from standing, is made as follows: Mix together thoroughly one cup granulated sugar, one tablespoon flour, three teaspoons of cocoa (do not use chocolate). Then pour over one cup boiling water, stirring constantly. Boil five minutes, remove from fire, beat in one teaspoon butter.