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.
