Page:The Boston cooking-school cook book (1910).djvu/513

 Vanilla Ice Cream II

2 cups scalded milk 1 tablespoon flour 1 cup sugar 1 egg 1/8 teaspoon salt 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 flavoring; strain and freeze.

Chocolate Sauce I

(To be served with Vanilla Ice Cream)

1-1/2 cups water 1/2 cup sugar 6 tablespoons grated chocolate 1 tablespoon arrowroot 1/2 cup cold water Few grains salt 1/2 teaspoon vanilla

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

Chocolate Sauce II

1 square Baker's chocolate 1 cup sugar 1 tablespoon butter 1/3 cup water 1/2 teaspoon vanilla

Melt chocolate; add butter, sugar, and water. Let boil fifteen minutes, cool slightly, and add vanilla.

Coffee Sauce

(To be served with Vanilla Ice Cream)

1-1/2 cups milk 1/2 cup ground coffee 1/3 cup sugar 3/4 tablespoon arrowroot Few grains salt

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