Dr. Perham's Famous Lo-cal Ice Cream Sauces Porter Perham Yield: 8 servings Butterscotch 1 lb. light brown sugar ½ cup butter ½ pint heavy cream Pinch of salt Place all ingredients in top of double boiler. Heat to melting. Stir. Serve Chocolate 1 16 oz. package Nestle's chocolate bits 2 squares bitter chocolate ½ pint heavy cream Place all ingredients in top of double boiler. Heat to melting. Add one tablespoon of brandy, optional. Serve.

Nancy Kelly's Hot Fudge Sauce Nancy Kelly Yield: 1 cup 2 oz. unsweetened chocolate 1 Tbsp. butter ¾ cup boiling water 1 cup sugar 2 Tbsp. corn syrup 1 tsp. vanilla or 2 tsp. rum Melt chocolate in double boiler over hot water. Add 1 tablespoon butter and stir to melt and blend well. Add boiling water, stir well. Add sugar and corn syrup. Permit the sauce to boil readily but not too furiously over direct heat. Do not stir. If you wish an ordinary sauce, boil for 5 minutes. If you want a hot suace that will harden over ice cream, boil for 8 minutes. Just before serving, add vanilla or rum. Sauce is very thick when cold. It may be reheated over boiling water.

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