4 sq. (1 oz. each) bitter chocolate
1 stick butter
Pinch of salt
3 c. sugar
1 lg. can (13 fl. oz.) evaporated milk

Melt chocolate and butter with a pinch of salt in the top of double boiler. Start adding the 3 cups of sugar a little at a time, stirring all the time. When all sugar is blended start adding the evaporated milk in the same manner. Stir all the time, and stir until satiny smooth and not grainy.

This can be stored in the refrigerator and heated as you want for topping for ice cream, lemon sherbet or pound cake.