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HIGH-CLASS CHOCOLATE ICE CREAl\1
(EXTRA QUALITY).
Take
1
quart of 1iew milk,
1
pint of cream,
1
pound
of powdered sugar, 4 ounces of chocolat e powder
(Rowntree's), and the white of
3
eggs. Put in to
a
saucepan
1
gill of water, and when boiling add the
chocolate powder gradually, a nd stir well; remove
from fire, a nd make the chocolate into
a
thick,
smooth paste, without lumps, and wa it until cold,
then add the milk, cream, suga r a nd eggs; stir well
a!together until
il:ll
arc
dissolved , st rain through
muslin and freeze
JU
the usual way.
K.B.-The addition of a teaspoonful of vanilla·
extract
will
much improve the quality.
!
I
.r
•
CHOCOLATE SYRUP.
To make, put
1
pint of cold water into a copper
boiling pan or an enamelled saucepan, and let it
boil, tbeu add gradua lly
~
p ound of chocolate
powder (Rowntree's unsweetened). Take off fire
a nd stir well to a good creamy paste, without a ny
lumps, then add
2
quarts of cold water a nd 5
pounds of granulated white sugar. l\lix well a nd put
the whole on to boil, stirring all the time to prevent
burning. Boil for five minutes, then remove from
fire and strain through muslin or cheese cloth
When
cold acid 1 ounce of good caramel colouring. ·
CHOCOLATE SYRUP DRlKK.
Draw
2
ounces of chocola te syrup into a 12-ounce
glass <'1.;lld nearly
fill
up with iced_soda water. St ir
well with long spoon a nd serve with a good foaming
head.
COLU:\IBfA FIZZ (NEw) .
To ma ke,
take-–
Pine-apple juice ...
Extract of va nilla
Orange syrup
P lain syrup
Citric acid ...
Shake and bottle for use.
JO OZS.
drachm .
pint.
I
pint.
2
drachms .