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HIGH-CLASS CHOCOLATE ICE CREAM
(EXTTI A
Qli
:\
U'I Y).
Take 011 e q11 a rt of 11e,,· milk , one pi 11t of
cream ,
1
lli . of po,Hlered s uga r ,
4
ozs.
or
t"hoco–
late powder and the \\· hi te uf three eggs. P ut
into a sau cepan one g ill of \ <atcr, a11d whe n
boilin" add t he choco la te po\\"der g rnd11 a ll y a nd
stir
"~1 1 ;
remO\·e from fire and lllake the choco–
late into
a
t hi ck , smooth
pa ste,
\\"i t l1 011t lumps,
a nd wait u11til cold , the11 add t he m ilk. cream.
sugar a 11d eggs; stir \\"ell a ltogether until all
a re di ssolved: st ra in throu gh muslin :rnd freez e
i n the usual
\\·a,-.
N
.B.-The addition of a ten spoo n
fu
I
of vn n ill a
extr act "· ill much im prove t he <1u nli t >··
CHOCOLATE SYTIUP.
To make, put one pint of rold water i11 to
a
cop per boili11g
pan
or an ena mell ed saucepan
a nd Jet it boil. then add grnd na ll:v
~
lb . of ch oco–
late po\\"der (unS\Yeetened). Take off fire a nd
stir we ll to
:t
g_ood crea lll y pa ste, without a n:v
lulll ps, t hen add
brn
quarts of cold \\·ater and
5
lbs. of gra nulated white sug ar. l\l ix well and
put the whole on to boil, stirri11g all t he time
to preve nt burni11g . Boi l
for
five minutes then
r emove from fire and str a in t lll"o11g h mu s1 in or
ch eese cloth. " "hen cold add
1
oz. of good
.ca ramel co lour ing .
CHOCOJ_,ATE
SYH
CP
nmNK.
Dra\\· 2
oi1s . of choc.;olate
~.\'I'll ])
into a
12
oz.
g lass an d n early fi ll up with iced sodn \rnte r .
8tir we ll wit h long spoo n nncl sc n·e wit h n good
l'oalll ing head.
COJXMBl:\ F fZZ
(:\F.w).
'l'o make , take–
Pineapplc jui ce
Extract of vani ll a
Or:lllge syru p
Pla in sy rup ...
C itr ic acid
Sh ake and bottle
for
u se.
10
07.S.
1
d rac hlll .
1
pint.
1
pi11 t.
2 dra chrns.