1/2 c. butter
4 squares unsweetened chocolate
3 c. sugar
1/2 tsp. salt
1 lg. can (1 1/2 c.) evaporated milk

Melt butter and chocolate in double boiler. Add sugar gradually. Stir very well. Add salt. Slowly stir in milk a little at a time. Continue cooking until well blended and thick. Excellent over ice cream or pound cake.

Canning Tip: Always pressure cook meat and vegetables, except tomatoes. After opening, boil uncovered for 10 minutes before tasting.