SCHRAFFT'S HOT BUTTERSCOTCH SAUCE

1 stick butter

1/2 cup heavy cream

1 cup brown sugar

1 tsp. vanilla extract

1/2 cup light corn syrup

1. In medium saucepan, combine butter,
sugar and corn syrup.

2. Cook, stirring, just until mixture
is thick and smooth.

3. Turn off heat, stir in heavy cream and
vanilla. Serve on ice cream, of course,
with nuts on top of it all.

SCHRAFFT'S CHICKEN A LA KING

1/2 cup (1 stick) unsalted butter

1/2 cup flour

2 cups chicken broth

1/2 cup heavy cream

1/4 cup milk

2 egg yokes, slightly beaten

2 cups cooked chicken, skinned, boned and cut in strips

1 cup sliced mushrooms, sauteed in butter

salt & pepper to taste

1/2 cup pimento, thin-sliced in strips

1. Melt butter in a large saucepan.
Add flour, blending the mixture.

2. Heat broth. Slowly add it and the
cream and milk to the flour

mixture, stirring constantly. Cook for
5 minutes on low heat.

3. Stir in the other ingredients and
cook for 2 minutes.
Serves 4 on toast, in patty shells, or on a bed of rice.