Cooking for profit

Chocolate cream is generally too strongly flavored for the majority. The imported sweet kinds are made of half sugar and more of such chocolate can of course be used, but the common unsweetened is the kind generally furnished. The ounces are marked on the cakes. Otherwise use a half cup dry grated. Boil a little milk with some sugar in it, put in the grated chocolate and beat up over the fire until it is melted then strain it into the freezer, put in the cream and sugar, freeze and beat up well to make it a rich bright color. The chocolate can also be mixed in the cream by only melting it in a saucepan set in a rather warm place, with nothing added, but it does not do to pour it into the cold cream without previously diluting it with a little milk thoroughly beaten in Cost — Same as best ice creana. 204 — Ordinary Frozen Custard. 1 quart of milk. 3 eggs. 1 small cup sugar. i- a peach tree leaf for flavor. Boil half the milk with the peach leaf and the sugar in it; beat the eggs in a bowl, pour some boiling milk to them, set on the fire again and in one minute, or as soon as it shows signs of boiling up again take it ofi'and add the cold milk to stop the cooking. Strain into the freezer, flavor and freeze. Note — There is a point in cooking custards when they are at the richest and that is exactly at the boiling point. The custard is then creamy and as i4iick as it will ever be. A few seconds more of the fire may spoil it or at least make it thin and full of grains of curd. This is a great point to know in making all such sauces and soups as are thickened with eggs as well as sweet custards, A pint or two may thicken almost as soon as it touches the fire but a gallon may require several minutes. The ordinary custard made as above being less trouble to prepare than the one thickened in part with starch is oftenest mad« where no p irticular interest is felt in the quality of the cooking, and earns abuse often bestowed upon hotel ice cream, nevertheless if half cream or even a quarter can be had and the custard is carefully cooked it may prove to be equal to that made with all pure cream. 205— Bisque Ice Creams. Ice creams with a proportion of the pulp of pounded fruit or nuts added are termed bisques. 206-'Bisque of Pineapple Ice Cream. 1 can pineapple or f pound. 2 cups sugar. 4 cups cream. Chop the pineapple small and put it in a bright pan or kettle with the sugar and a few spoonfuls of juice or water to dissolve the sugar to syrup. Simmer at the side of the range a short time. Whip the cream till it is halt froth, then freeze it first by itself, because the pineanple added before freexing has a tendency to curdle it. Pound the pineapple and syrup through a colander, mix it with the partly frozen cream, and freeze again. It can and ought to be managed to have the pineapple in syrup prepared beforehand to be cold. In making these bisques it is not best to pound the fruit perfectly fine but the small pieces about like grains of wheat should be perceptible and show that the creams are mixed with fruits and not merely flavored. Cost of material — pineapple 20, sugar 10, cream 24; 54 cents — ice and salt 20 — 74 cents for 2 quarts or about 6c per plate. 207— Bisque of Preserved Ginger. ^ pound of either preserved or can died ginger.