For about two quarts and a half of cream use a pint and a half of milk,
a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls
of flour.
Put the milk on to boil in a double-boiler.
Put the flour and one cupful of the sugar in a bowl; add the eggs, and
beat the mixture until light.
Stir this into the boiling milk, and cook
for twenty minutes, stirring often.
Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls
of sugar (which should be taken from the second cupful) and two tablespoonfuls
of hot water. Stir over a hot fire until smooth and glossy. Add this
to the cooking mixture.
When the preparation has cooked for
twenty minutes, take it from the fire and add the remainder of the sugar
and the cream, which should be gradually beaten into the hot mixture.
Set away to cool, and when cold, freeze.
