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One cupful of molasses, two cupfuls of sugar, one cupful of milk,
one-half pound of good quality chocolate, a piece of butter half
the size of an egg.
Boil the milk and molasses together, scrape the chocolate fine,
and mix with just enough of the boiling milk and molasses to
moisten; rub it perfectly smooth, then, with the sugar,
stir into the boiling liquid; add the butter, and boil twenty minutes.
Try as molasses candy, and if it hardens, pour into a buttered dish.
Cut the same as nut candy.
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Monday, October 20, 2008
Chocolate Sauce
Put one pint of milk in the double-boiler, and on the fire.
Shave two ounces of good quality cooking chocolate, and put it in a
small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over a moderate until smooth and glossy, and add to the hot milk.
Beat together for eight minutes the yolks of four eggs, three
tablespoonfuls of sugar, and a saltspoonful of salt, and then add one
gill of cold milk.
Pour the boiling milk on this, stirring well.
Return to the double-boiler, and cook for five minutes, stirring
all the time.
Pour into a cold bowl and set the bowl in cold water.
Stir for a few minutes, and then occasionally until the sauce is cold.
This sauce is nice for cold or hot cornstarch pudding, bread pudding,
cold cabinet pudding, snow pudding, etc.
It will also answer for a dessert.
Fill custard glasses with it, and serve the same as soft custard;
or have the glasses two-thirds full, and heap up with whipped cream.
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Shave two ounces of good quality cooking chocolate, and put it in a
small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over a moderate until smooth and glossy, and add to the hot milk.
Beat together for eight minutes the yolks of four eggs, three
tablespoonfuls of sugar, and a saltspoonful of salt, and then add one
gill of cold milk.
Pour the boiling milk on this, stirring well.
Return to the double-boiler, and cook for five minutes, stirring
all the time.
Pour into a cold bowl and set the bowl in cold water.
Stir for a few minutes, and then occasionally until the sauce is cold.
This sauce is nice for cold or hot cornstarch pudding, bread pudding,
cold cabinet pudding, snow pudding, etc.
It will also answer for a dessert.
Fill custard glasses with it, and serve the same as soft custard;
or have the glasses two-thirds full, and heap up with whipped cream.
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Snow Pudding
Put a pint of milk in the double-boiler and onto a moderate heat .
Mix three tablespoonfuls of cornstarch with a gill of milk and
one-third of a teaspoonful of salt.
Stir this into the milk when it boils.
Beat the whites of four eggs to a stiff froth, and then gradually
beat into them half a cupful of powdered sugar and one
teaspoonful of vanilla.
Add this to the cooking mixture, and beat vigorously for one minute.
Rinse a mould in cold water, and pouring the pudding into it,
set away to cool.
At serving-time turn out on a flat dish, and serve with chocolate sauce .
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Mix three tablespoonfuls of cornstarch with a gill of milk and
one-third of a teaspoonful of salt.
Stir this into the milk when it boils.
Beat the whites of four eggs to a stiff froth, and then gradually
beat into them half a cupful of powdered sugar and one
teaspoonful of vanilla.
Add this to the cooking mixture, and beat vigorously for one minute.
Rinse a mould in cold water, and pouring the pudding into it,
set away to cool.
At serving-time turn out on a flat dish, and serve with chocolate sauce .
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Vanilla Cream Sauce
Beat to a cream three tablespoonfuls of butter, and
gradually beat into this two-thirds of a cupful of powdered sugar.
When this is light and creamy, add a teaspoonful of vanilla;
then gradually beat in two cupfuls of whipped cream.
Place the bowl in a pan of boiling water, and stir constantly for
three minutes.
Pour the sauce into a warm bowl, and serve.
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gradually beat into this two-thirds of a cupful of powdered sugar.
When this is light and creamy, add a teaspoonful of vanilla;
then gradually beat in two cupfuls of whipped cream.
Place the bowl in a pan of boiling water, and stir constantly for
three minutes.
Pour the sauce into a warm bowl, and serve.
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Egg Sauce
Beat the whites of two eggs to a stiff, dry froth; and beat into this,
a little at a time, one cupful of powdered sugar.
When smooth and light, add one teaspoonful of vanilla and the
yolks of two eggs.
Beat the mixture a little longer; then stir in one cupful of
whipped cream or three tablespoonfuls of milk.
Serve at once.
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a little at a time, one cupful of powdered sugar.
When smooth and light, add one teaspoonful of vanilla and the
yolks of two eggs.
Beat the mixture a little longer; then stir in one cupful of
whipped cream or three tablespoonfuls of milk.
Serve at once.
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Sunday, October 19, 2008
Milton Pudding
Use one pint of stale bread broken in crumbs, one quart of milk,
two eggs, half a teaspoonful of salt, half a teaspoonful of ground
cinnamon, three tablespoonfuls of sugar and two ounces of
good quality cooking chocolate, grated.
Put the bread, milk, cinnamon, and chocolate in a bowl, and
soak for two or three hours.
Beat together the eggs, sugar, and salt.
Mash the soaked bread with a spoon,
and add the egg mixture to the bread and milk.
Pour into a pudding-dish, and bake in a slow oven for about
forty minutes.
Serve with an egg sauce or a vanilla cream sauce.
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two eggs, half a teaspoonful of salt, half a teaspoonful of ground
cinnamon, three tablespoonfuls of sugar and two ounces of
good quality cooking chocolate, grated.
Put the bread, milk, cinnamon, and chocolate in a bowl, and
soak for two or three hours.
Beat together the eggs, sugar, and salt.
Mash the soaked bread with a spoon,
and add the egg mixture to the bread and milk.
Pour into a pudding-dish, and bake in a slow oven for about
forty minutes.
Serve with an egg sauce or a vanilla cream sauce.
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Chocolate Meringue Pudding
For a small pudding use one pint of milk, two tablespoonfuls
and a half of cornstarch, one ounce of good quality cooking
chocolate, two eggs, five tablespoonfuls of powdered sugar,
one-fourth of a teaspoonful of salt, and half a teaspoonful of
vanilla extract.
Mix the cornstarch with one gill of the milk.
Put the remainder of the milk on to boil in the double-boiler.
Scrape the chocolate.
When the milk boils, add the cornstarch, salt, and chocolate,
and cook for ten minutes.
Beat the yolks of the eggs with three tablespoonfuls of sugar.
Pour the hot mixture on this, and beat well.
Turn into a pudding-dish that will hold about a quart, and bake
for twenty minutes in a moderate oven.
Beat the whites of the eggs to a stiff, dry froth, and gradually
beat in the remaining two tablespoonfuls of sugar and the vanilla.
Spread this on the pudding, and return to the oven.
Cook for fifteen minutes longer, but with the oven-door open.
Serve either cold or hot.
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and a half of cornstarch, one ounce of good quality cooking
chocolate, two eggs, five tablespoonfuls of powdered sugar,
one-fourth of a teaspoonful of salt, and half a teaspoonful of
vanilla extract.
Mix the cornstarch with one gill of the milk.
Put the remainder of the milk on to boil in the double-boiler.
Scrape the chocolate.
When the milk boils, add the cornstarch, salt, and chocolate,
and cook for ten minutes.
Beat the yolks of the eggs with three tablespoonfuls of sugar.
Pour the hot mixture on this, and beat well.
Turn into a pudding-dish that will hold about a quart, and bake
for twenty minutes in a moderate oven.
Beat the whites of the eggs to a stiff, dry froth, and gradually
beat in the remaining two tablespoonfuls of sugar and the vanilla.
Spread this on the pudding, and return to the oven.
Cook for fifteen minutes longer, but with the oven-door open.
Serve either cold or hot.
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Chocolate Pudding
Reserve one gill of milk from a quart, and put the remainder
over a moderate heat in a double-boiler.
Mix three tablespoonfuls of cornstarch with the cold milk.
Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt.
Add this to the cornstarch and milk, and stir into the boiling milk,
beating well for a minute.
Shave fine two ounces of good quality cooking chocolate,
and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.
Stir over a moderate heat until smooth and glossy; then beat into the
hot pudding.
Cook the pudding in all ten minutes, counting from the time
the eggs and cornstarch are added.
Serve cold with powdered sugar and cream.
This pudding can be poured while hot into little cups which have
been rinsed in cold water.
At serving time turn out on a flat dish, making a circle, and fill
the center of the dish with whipped cream flavored
with sugar and vanilla.
The eggs may be omitted, in which case use one more tablespoonful
of cornstarch.
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over a moderate heat in a double-boiler.
Mix three tablespoonfuls of cornstarch with the cold milk.
Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt.
Add this to the cornstarch and milk, and stir into the boiling milk,
beating well for a minute.
Shave fine two ounces of good quality cooking chocolate,
and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.
Stir over a moderate heat until smooth and glossy; then beat into the
hot pudding.
Cook the pudding in all ten minutes, counting from the time
the eggs and cornstarch are added.
Serve cold with powdered sugar and cream.
This pudding can be poured while hot into little cups which have
been rinsed in cold water.
At serving time turn out on a flat dish, making a circle, and fill
the center of the dish with whipped cream flavored
with sugar and vanilla.
The eggs may be omitted, in which case use one more tablespoonful
of cornstarch.
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Chocolate Souffle
Half a pint of milk, two ounces of good quality cooking chocolate,
three tablespoonfuls of sugar, one rounding tablespoonful of butter,
two tablespoonfuls of flour, four eggs.
Put the milk in the double-boiler, and place over a moderate heat .
Beat the butter to a soft cream, and beat the flour into it.
Gradually pour the hot milk on this, stirring all the time.
Return to the heat and cook for six minutes.
Put the shaved chocolate, sugar, and two tablespoonfuls of water
in a small pan over a hot fire, and stir until smooth and glossy.
Stir this into the mixture in the double-boiler.
Take from the fire and add the yolks of the eggs, well beaten;
then set away to cool.
When cool add the whites of the eggs, beaten to a stiff froth.
Pour the batter into a well-buttered earthen dish that will hold
about a quart, and cook in a moderate oven for twenty-two minutes.
Serve immediately with vanilla cream sauce .
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three tablespoonfuls of sugar, one rounding tablespoonful of butter,
two tablespoonfuls of flour, four eggs.
Put the milk in the double-boiler, and place over a moderate heat .
Beat the butter to a soft cream, and beat the flour into it.
Gradually pour the hot milk on this, stirring all the time.
Return to the heat and cook for six minutes.
Put the shaved chocolate, sugar, and two tablespoonfuls of water
in a small pan over a hot fire, and stir until smooth and glossy.
Stir this into the mixture in the double-boiler.
Take from the fire and add the yolks of the eggs, well beaten;
then set away to cool.
When cool add the whites of the eggs, beaten to a stiff froth.
Pour the batter into a well-buttered earthen dish that will hold
about a quart, and cook in a moderate oven for twenty-two minutes.
Serve immediately with vanilla cream sauce .
For a tasty alternative - try using good quality white cooking chocolate .
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Baked Chocolate Custard
For five small custards use one pint of milk, two eggs, one ounce of
good quality cooking chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place over a moderate
heat and cook for ten minutes.
Shave the chocolate, and put it in a small pan with three
tablespoonfuls of sugar and one of boiling water.
Stir this over a moderate heat until smooth and glossy, and then
stir it into the hot milk, after which take the liquid mixture
from the heat and cool.
Beat together with a spoon the eggs, salt and two tablespoonfuls
of the sugar.
Add the cooled milk and strain. Pour the mixture into the cups,
which place in a deep pan.
Pour into the pan enough tepid water to come nearly to the top of the cups.
Bake in a moderate oven until firm in the center.
It will take about half an hour.
Test by running a knife through the center.
If the custard is milky, it is not done.
Serve very cold.
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good quality cooking chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place over a moderate
heat and cook for ten minutes.
Shave the chocolate, and put it in a small pan with three
tablespoonfuls of sugar and one of boiling water.
Stir this over a moderate heat until smooth and glossy, and then
stir it into the hot milk, after which take the liquid mixture
from the heat and cool.
Beat together with a spoon the eggs, salt and two tablespoonfuls
of the sugar.
Add the cooled milk and strain. Pour the mixture into the cups,
which place in a deep pan.
Pour into the pan enough tepid water to come nearly to the top of the cups.
Bake in a moderate oven until firm in the center.
It will take about half an hour.
Test by running a knife through the center.
If the custard is milky, it is not done.
Serve very cold.
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Chocolate Cream Renversee
Use one quart of milk, seven eggs, half a pint of sugar, one ounce
of good quality cooking chocolate, half a teaspoonful of salt.
Put the milk over a moderate heat in the double-boiler.
Shave the chocolate, and put it in a small pan with three
tablespoonfuls of the sugar and one of boiling water.
Stir over a moderate heat until smooth and glossy; then stir into the
hot milk, and take the milk from the fire to cool.
Put three tablespoonfuls of sugar into a charlotte-mould
that will hold a little more than a quart, and place on the stove.
When the sugar melts and begins to smoke, move the mould
round and round, to coat it with the burnt sugar, then place on the
table.
Beat together the remainder of the sugar, the eggs, and the salt.
Add the cold milk and chocolate to the mixture, and after
straining into the charlotte-mould, place in a deep pan, with
enough tepid water to come nearly to the top of the
mould.
Bake in a moderate oven until firm in the center.
Test the cream by running a knife through the center.
If firm and smooth, it is done.
It will take forty or forty-five minutes to cook.
When icy-cold, turn on a flat dish.
Serve with whipped cream that has been flavored
with sugar and vanilla.
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of good quality cooking chocolate, half a teaspoonful of salt.
Put the milk over a moderate heat in the double-boiler.
Shave the chocolate, and put it in a small pan with three
tablespoonfuls of the sugar and one of boiling water.
Stir over a moderate heat until smooth and glossy; then stir into the
hot milk, and take the milk from the fire to cool.
Put three tablespoonfuls of sugar into a charlotte-mould
that will hold a little more than a quart, and place on the stove.
When the sugar melts and begins to smoke, move the mould
round and round, to coat it with the burnt sugar, then place on the
table.
Beat together the remainder of the sugar, the eggs, and the salt.
Add the cold milk and chocolate to the mixture, and after
straining into the charlotte-mould, place in a deep pan, with
enough tepid water to come nearly to the top of the
mould.
Bake in a moderate oven until firm in the center.
Test the cream by running a knife through the center.
If firm and smooth, it is done.
It will take forty or forty-five minutes to cook.
When icy-cold, turn on a flat dish.
Serve with whipped cream that has been flavored
with sugar and vanilla.
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Chocolate Blancmange
Put one quart of milk in the double-boiler, and place on a moderate heat.
Sprinkle into it one level tablespoonful of sea-moss farina.
Cover, and cook until the mixture looks white, stirring frequently.
It will take about twenty minutes.
While the milk and farina are cooking, shave two ounces of good
quality cooking chocolate, and put it into a small pan
with four tablespoonfuls of sugar and two of boiling water.
Stir over a moderate heat until smooth and glossy, then stir into the
cooked mixture.
Add a saltspoonful of salt and a teaspoonful of vanilla.
Strain, and turn into a mould that has been rinsed in cold water.
Set the mould in a cold place, and do not disturb it until the
blancmange is cold and firm.
Serve with sugar and cream.
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Sprinkle into it one level tablespoonful of sea-moss farina.
Cover, and cook until the mixture looks white, stirring frequently.
It will take about twenty minutes.
While the milk and farina are cooking, shave two ounces of good
quality cooking chocolate, and put it into a small pan
with four tablespoonfuls of sugar and two of boiling water.
Stir over a moderate heat until smooth and glossy, then stir into the
cooked mixture.
Add a saltspoonful of salt and a teaspoonful of vanilla.
Strain, and turn into a mould that has been rinsed in cold water.
Set the mould in a cold place, and do not disturb it until the
blancmange is cold and firm.
Serve with sugar and cream.
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Chocolate Cream
Soak a box of gelatine in half a pint of cold water for two hours.
Put one quart of milk in the double-boiler, and place on the fire.
Shave two ounces of good quality cooking chocolate,
and put it in a small pan with four tablespoonfuls of sugar and two
of boiling water.
Stir over a moderate heat until smooth and glossy, and then stir into
the hot milk.
Beat the yolks of five eggs with half a cupful of sugar.
Add to the gelatine, and stir the mixture into the hot milk.
Cook three minutes longer, stirring all the while.
On taking from the fire, add two teaspoonfuls of vanilla and
half a saltspoonful of salt.
Strain, and pour into moulds that have been rinsed in cold water.
Set away to harden, and serve with sugar and cream.
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Put one quart of milk in the double-boiler, and place on the fire.
Shave two ounces of good quality cooking chocolate,
and put it in a small pan with four tablespoonfuls of sugar and two
of boiling water.
Stir over a moderate heat until smooth and glossy, and then stir into
the hot milk.
Beat the yolks of five eggs with half a cupful of sugar.
Add to the gelatine, and stir the mixture into the hot milk.
Cook three minutes longer, stirring all the while.
On taking from the fire, add two teaspoonfuls of vanilla and
half a saltspoonful of salt.
Strain, and pour into moulds that have been rinsed in cold water.
Set away to harden, and serve with sugar and cream.
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Chocolate Bavarian Cream
For one large mould of cream, use half a package of gelatine,
one gill of milk, two quarts of whipped cream, one gill of sugar,
and two and a half ounces of good quality cooking chocolate .
Soak the gelatine in cold water for two hours.
Whip and drain the cream, scrape the chocolate, and put the
milk on to boil.
Put the chocolate, two tablespoonfuls of sugar and one of hot
water in a small saucepan, and stir on a moderate heat until
smooth and glossy.
Stir this into the hot milk.
Now add the soaked gelatine and the remainder of the sugar.
Strain this mixture into a basin that will hold two quarts or more.
Place the basin in a pan of ice-water, and stir until cold, when it
will begin to thicken.
Instantly begin to stir in the whipped cream, adding half the
amount at first.
When all the cream has been added, dip the mould in cold water
and turn the cream into it.
Place in the ice-chest for an hour or more.
At serving-time dip the mould in tepid water.
See that the cream will come from the sides of the mould,
and turn out on a flat dish.
Serve with whipped cream.
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one gill of milk, two quarts of whipped cream, one gill of sugar,
and two and a half ounces of good quality cooking chocolate .
Soak the gelatine in cold water for two hours.
Whip and drain the cream, scrape the chocolate, and put the
milk on to boil.
Put the chocolate, two tablespoonfuls of sugar and one of hot
water in a small saucepan, and stir on a moderate heat until
smooth and glossy.
Stir this into the hot milk.
Now add the soaked gelatine and the remainder of the sugar.
Strain this mixture into a basin that will hold two quarts or more.
Place the basin in a pan of ice-water, and stir until cold, when it
will begin to thicken.
Instantly begin to stir in the whipped cream, adding half the
amount at first.
When all the cream has been added, dip the mould in cold water
and turn the cream into it.
Place in the ice-chest for an hour or more.
At serving-time dip the mould in tepid water.
See that the cream will come from the sides of the mould,
and turn out on a flat dish.
Serve with whipped cream.
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Chocolate Mousse
Put a three-quart mould in a wooden pail, first lining the bottom with
fine ice and a thin layer of coarse salt.
Pack the space between the mould and the pail solidly with fine ice
and coarse salt, using two quarts of salt and ice enough to fill the space.
Whip one quart of cream, and drain it in a sieve.
Whip again all the cream that drains through.
Put in a small pan one ounce of good quality cooking chocolate,
three tablespoonfuls of sugar and one of boiling water,
and stir over a moderate heat until smooth and glossy.
Add three tablespoonfuls of cream.
Sprinkle a cupful of powdered sugar over the whipped cream.
Pour the chocolate in a thin stream into the cream, and stir gently
until well mixed.
Wipe out the chilled mould, and turn the cream into it.
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fine ice and a thin layer of coarse salt.
Pack the space between the mould and the pail solidly with fine ice
and coarse salt, using two quarts of salt and ice enough to fill the space.
Whip one quart of cream, and drain it in a sieve.
Whip again all the cream that drains through.
Put in a small pan one ounce of good quality cooking chocolate,
three tablespoonfuls of sugar and one of boiling water,
and stir over a moderate heat until smooth and glossy.
Add three tablespoonfuls of cream.
Sprinkle a cupful of powdered sugar over the whipped cream.
Pour the chocolate in a thin stream into the cream, and stir gently
until well mixed.
Wipe out the chilled mould, and turn the cream into it.
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Chocolate Cream Pies
Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar.
Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder.
Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven.
Put half a pint of milk in the double-boiler, and on the fire.
Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.
Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.
When cooked, flavor with half a teaspoonful of vanilla extract.
Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top.
Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.
Shave one ounce of good quality cooking chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water.
Stir over a moderate heat until smooth and glossy.
Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar.
Spread on the pies and set away for a few hours.
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Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder.
Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven.
Put half a pint of milk in the double-boiler, and on the fire.
Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.
Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.
When cooked, flavor with half a teaspoonful of vanilla extract.
Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top.
Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.
Shave one ounce of good quality cooking chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water.
Stir over a moderate heat until smooth and glossy.
Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar.
Spread on the pies and set away for a few hours.
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Chocolate Ice Cream
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
very good quality cooking 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 moderate heat until smooth and glossy.
Add this to the cooking mixture.
When the preparation has cooked for twenty minutes,
take it from the heat 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.
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milk, a quart of thin cream, two cupfuls of sugar, two ounces of
very good quality cooking 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 moderate heat until smooth and glossy.
Add this to the cooking mixture.
When the preparation has cooked for twenty minutes,
take it from the heat 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.
For a tasty alternative - use white cooking chocolate .
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