Chocolate Ice-Cream

Ingredients

• two ounces of grated, unsweetened chocolate
• the yolks of three eggs
• a pinch of salt
• one cupful sugar
• two cupfuls of milk
• one pint of cream

Method

1. 1

   Prepare like French ice-cream, adding melted chocolate to the custard before cooling.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 28. The excerpt below is the record exactly as published.

the yolks of three eggs, add one-half cupful sugar, one-half tea- spoonful vanilla, and pour in them slowly the hot milk, stirring all the time. Return to the double boiler and continue to stir until it thickens and 95 COOKERY FOR LITTLE GIRLS gets creamy, coating the spoon. Do not allow to boil, or it will curdle. Cover and set aside to cool. Next the whites should be beaten up very stiff, and sweetened with two tablespoon fuls of pow- dered sugar. Have a pan filled with boiling hot water — but not bubbling — and into this drop the whites in heaping big spoonfuls. After standing a few; moments they will puff up very light. While they are cooking, pour the custard in a glass dish, then lift the whites with a skimmer, allow to drain and dot them over the top. Made in this way, the meringue tastes much better than when served un- cooked. A half-teaspoonful of currant jelly on top of each " island " makes the dessert even more inviting, and it looks particularly nice when served in individual glass dishes or sherbet cups. Gelatin forms the basis for many delicious, in- expensive puddings. It is well for the housewife to examine the recipes coming with the different brands, for while some boxes will make only one quart of jelly, others at the same price will make two, and therefore cost only half as much. LEMON JELLY For plain lemon jelly, the mother will instruct the child to soak two rounded tablespoonfuls of DESSERTS GOOD IN SUMMER granulated gelatin in one-third cupful of cold wa- ter for fifteen minutes. Then add two cupfuls of boiling1 water, one cupful sugar, and the strained juice of two lemons. Pour in a shallow mold to set and when ready to send to the table turn onto a small platter and garnish with whipped cream, or serve with the custard used for floating island. Fruit Jelly with Whipped Cream FRUIT JELLY For a fruit jelly in winter, line the bottom of the mold or individual cups with pieces of banana, orange, or preserved cherries, fill up with the liquid 97 COOKERY FOR LITTLE GIRLS lemon jelly and set away to harden. In berry sea- son, however, flavor the gelatin with half a cupful of the pure berry juice strained (instead of using lemon), and pour into cups half filled with fine, whole berries. This is best served with whipped cream, one large berry decorating the top of each cup. These jellies have to be set in a very cold place to make them firm, and it is often advisable in warm weather, if they cannot be put on ice, to make them, the night before they are needed, then put them in the coolest place possible WHIPPED CREAM Whipped cream is called for with so many dishes, that every little girl should learn how to prepare it. In the first place the cream must be very thick and very cold. In the cities a special cream is usually delivered if ordered for whipping; and I believe it is a day older than the other kind. But if thick enough and cold, there is no trick at all about making it stiff in a very few moments. Have the child take a deep bowl or small stone butter jar, rinse it in cold water until chilled, then wipe and pour in one-half pint of cream. Taking a Dover egg-beater, also thoroughly cold, let her 98 DESSERTS GOOD IN SUMMER whip steadily and not too fast until thick as the stiff white of an egg. Taking out the beater, next add half a cupful of confectioners' sugar, half a teaspoonful of vanilla, stir thoroughly and set away on the ice until needed. It is best when freshly made. NUTS Nuts are used so much nowadays, in all kinds of cookery, that we find them in the most unex- pected places. When chopped, they are mixed with cottage cheese for sandwiches, stirred into all kinds of salads, put into cake batter, and all kinds of icings ; and when left in unbroken halves, used to garnish many gelatine puddings and whipped-cream desserts. But when the very hottest days come, we all like the good things that come from the ice-cream freezer. The best up-to-date freezers do their work very quickly, the great secret being to have the ice broken up in very fine pieces or crushed in a strong bag. A good rule to follow for mixing with salt is as follows: For ice-creams, three parts ice to one part salt- For frappes, two parts ice to one part salt. For mousses, etc., equal Darts ice and salt. 99 COOKERY FOR LITTLE GIRLS Then be sure to get the top on your can tightly, and when you are ready to remove it be careful to first brush aside all ice and salt, so not one par- ticle can possibly get into the freezer. Nothing marks the amateur more than salt in the ice-cream. FRENCH ICE-CREAM A delicious French ice-cream has for its founda- tion a custard made by beating up first the yolks of three eggs very light, adding a pinch of salt, one cupful sugar and two cupfuls of milk. Cook this in a double boiler until it coats the spoon, but do not allow to boil or it will curdle. Cool, flavor with a teaspoonful of rich vanilla, add one pint of cream and freeze. CHOCOLATE ICE-CREAM For a rich chocolate ice-cream, make like the foregoing, only add to the custard before it cools two ounces of grated, unsweetened chocolate

Cook this with the app: pantry check, scaling, and the assistant.