Page:The Boston cooking-school cook book.djvu/513

Rh Vanilla Ice Cream II 2 cups scalded milk tlegg 1 tablespoon flour lg teaspoon salt 1 cup sugar 1 quart thin cream 2 tablespoons vanilla

Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually ; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and Havoring; strain and freeze.

(To be served with Vanilla Ice Cream) 114 cups water 1 tablespoon arrowroot 1g cup sugar tg cup cold water 6 tablespoons grated chocolate Few grains salt Vg teaspoon vanilla

Boil water and sugar five minutes. Mix chocolate with arrowroot to which water has been added. Combine mix- tures, add salt, and boil three minutes. Flavor with vanilla, and serve hot.

1 square unsweetened chocolate 1 tablespoon butter 1 cup sugar y, eup boiling water y teaspoon vanilla

Melt chocolate; add butter, and pour on gradually water. Bring to boiling-point, add sugar, and let boil five minutes, cool slightly, and add vanilla.

(To be served with Vanilla Ice Cream) 14g cups milk Y cup sugar ig cup ground coffee 34 tablespoon arrowroot Few grains salt

Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on gradually the hot infu- sion which has been strained. Cook five minutes, and serve hot.