The encyclopædia of practical cookery

(2) Beat up two eggs, 1 breakfast-cupful of sugar, and 1 teacupful of flour, and stir in 1 pint of boiling milk ; then add lqt. of cream and another teacupful of sugar. While this is being boiled, which will take about twenty minutes, scrape loz. of Chocolate into a small pan with 2 tablespoonfuls of sugar and one of boiling water. Place the pan over the fire, and mix until the paste is quite smooth and glossy ; then put it into the other mixture whilst it is boiling. Pour all into a basin or mould, putting this into cold water or pounded ice to cool, and stirring frequently ; when quite cold, add 1 teacupful of sugar and lqt. of milk, and put it on the ice to freeze. (3) Prepare a cream as for any other cream ice. Put in a saucepan 2oz. of well-chopped Chocolate and loz. of powdered sugar, add to it half the cream preparation, place the pan on the stove, and with a whisk stir briskly, and let it boil for three minutes. Take it from the fire, add it to the remaining half of cream, then mix the whole well together for two minutes, and strain through a fine sieve into a freezer. Let it cool for thirty minutes, then freeze it exactly the same as for other ices, and serve the same. (4) Take jib. of vanilla-flavoured Chocolate, rasp it very fine, and throw it into a pan with a little water. When melted, mix and beat it with some cream which has been boiled, and a little salt. Except in creams of fruit, as pineapples, apricots, raspberries, &c., a little salt is always requisite, but only a very little. If this cream is to be iced, instead of sixteen eggs for lqt. of cream, only put eight, and set them on the fire to thicken, but be careful that they do not curdle. When removed from the fire, mix in 2oz. of isinglass, and rub the whole through a sieve. The isinglass should have been previously dissolved in a teacupful of boiling water. Put into the freezer, continually stirring until stiff. (5) Slice up jib. of Chocolate, put it into a stewpan with 1 teaspoonful of vanilla extract ( see Flavourings) and f pint of cream. Set it upon the stove to dissolve, and add loz. of isinglass (see Gelatine) ; strain through a fine strainer, and stir in 1 pint of whipped cream and 1 table-spoonful of maraschino. Sweeten to taste with caster sugar, pour into a mould imbedded in ice, and when firm turn out in the usual way. (6) French Style. — Put Jib. of Chocolate into a saucepan on the fire, or at the entrance to the oven, let it melt, and work it with a spoon ; then add 3 pints of vanilla cream, pouring- it in gradually, and lastly 5oz. of dissolved gelatine. Stir gently over the ice for a few minutes, turn it into a mould packed in ice, and let it freeze. Dip the mould into lukewarm water, turn the cream out on to a dish, and serve. Chocolate Creams au Nougat. — Put 2 table-spoonfuls of caster sugar in a sugar-boiler, with a little water to melt it, add loz. of ground almonds, and stir over a fire. When this is brown, spread it on a baking-sheet, and leave it until cold. Chop it very fine, and mix with it the same quantity of vanilla cream, made by boiling ilb. of caster sugar with a stick of vanilla until it reaches 40deg. Fahr., and then adding 2 tablespoonfuls of double cream, and putting in a basin until cool. Roll the mixture into little balls, and dip these on a fork