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.
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