CHOCOLATE
1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
2 ounces of chocolate
1 small piece of stick cinnamon
1 teaspoonful of vanilla
Put the milk and cinnamon over the fire in a double boiler. Beat the yolks
of the eggs and sugar until very light, add the well-beaten whites, and
stir this into the hot milk. As soon as the mixture begins to thicken, take
it from the fire, add the grated chocolate, and, when cold, add the cream
and the vanilla. Freeze and pack as directed on page 7.
This is sufficient to serve ten persons.
CARAMEL
1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
3 tablespoonfuls of caramel
1 teaspoonful of vanilla
Beat the yolks of the eggs until creamy and add the sugar; beat until
light, and then add the well-beaten whites of the eggs. Put the milk over
the fire in a double boiler; when hot, add the eggs, and stir and cook
until the mixture begins to thicken. Take from the fire, strain through a
fine sieve, add the vanilla and caramel, and, when cold, add the cream, and
freeze.
This will serve ten persons.
COFFEE
1 pint of strong black coffee
1 pint of cream
2 eggs
1/2 pound of sugar
1 teaspoonful of vanilla
Beat the sugar and the yolks of the eggs until light, add the well-beaten
whites, and pour into them the coffee, boiling hot.
Pages:
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27