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Maple Sauce. Imitation

Golden syrup made hot, two ounces of butter to each quart and flavoring of vanilla and nutmeg Glace, ice, glace, glass, glaze, gloss; glace, iced, glazed, glossed over. That is all very slippery. When a bill-of-fare instead of saying a dish has a sauce describes it as glace the glossy sauce is required to be thick enough to coat the article and barely run enough to settle down smooth. With all sugar sauces like the list preceding it is hardly practicable--they would be almost candy. The next sett are better for gloss.