COCOA ICE CREAM
Mix very thoroughly
½ cup dry powdered cocoa
Few grains salt
1 cup sugar and
1 tablespoon cornstarch.
Add slowly
2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward.
Pour over
2 eggs well beaten, chill, and add
2 cups cream beaten stiff
1 teaspoon vanilla and
1 cup syrup drained from canned raspberries or strawberries, and freeze.
If frozen in a vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the cream. Put mixture in can of ice cream freezer, surround with three parts ice and one part salt.
Let mixture stand 5 minutes, then turn crank slowly until mixture is stiff. When frozen drain off ice water and repack, using four parts ice and one part salt.
FIG MARGUERITES
Put in top of double boiler
⅞ cup sugar and
3 tablespoons water.
Stir until sugar is dissolved as much as possible. There will still be small sugar crystals remaining. Wash sugar crystals from inside of double boiler with pastry brush dipped in cold water.
Add
1 egg white, unbeaten. Place over hot water and cook, beating constantly with egg beater for 7 to 12 minutes or until mixture will hold its shape.