18 thin chocolate cookies (1¹⁄₂ inches in diameter)
1 pint whipping cream
2 teaspoons vanilla
Whip cream and add vanilla. Spread one tablespoon on one cookie and press another on top. After four or five cookies have been added, lay the stack on edge lengthwise in the center of the freezing tray; complete the roll; then completely cover with remainder of whipped cream. Place in Frigidaire on a shelf for several hours, allowing cookies to absorb some of the moisture from the cream. Garnish with maraschino cherries or chocolate shot. Place in freezing compartment and allow to thoroughly chill or freeze. When freezing, please see [page 4] for use of Cold-Control. Serve in diagonal slices and add a small portion of chocolate sauce to each serving.
Variation: Ginger cookies may be used the same as chocolate cookies, and served without chocolate sauce.
Chocolate Bavarian Cream
ten servings
1 tablespoon gelatine
¹⁄₄ cup cold water
1¹⁄₂ squares chocolate
²⁄₃ cup sugar
¹⁄₁₆ teaspoon salt
¹⁄₂ cup hot milk
1 pint whipping cream
1 teaspoon vanilla
6 lady fingers
Soak gelatine in cold water. Melt chocolate in top of double boiler and add sugar, salt, and hot milk. If you have an electric range, use saucepan on LOW or SIMMER heat. Cook for a few minutes. Add gelatine to hot chocolate mixture. Cool until it begins to thicken. Beat with beater until mixture becomes very light. Fold in whipped cream. Add vanilla. Line a mold with lady fingers. Pour in cream mixture. Place in Frigidaire freezer to chill. When dessert has set, remove to a plate and decorate with whipped cream before serving.
Angel Parfait
eight to ten servings