½ a teaspoonful of salt
1 cup of milk
2 eggs
4 tablespoonfuls of crushed nuts
Sift sugar, baking powder, flour and salt into bowl. Add butter, and work into dry ingredients as in making pie crust. Beat eggs and add with milk. Add enough more flour to make a rather stiff batter. Spread about one-half inch deep in buttered pans. Sprinkle top with granulated sugar and nuts. Bake about one-half hour in moderate oven.
Anne C. Rankin,
Supt. Dom. Science Wausau Pub. Schools.
Query 1623.—"Recipe for a very rich Chocolate Ice Cream. A cream eaten lately, which we wish to duplicate, was almost as dark in color and as rich as a chocolate sauce or chocolate frosting."
Rich, Dark-Colored Chocolate Ice Cream
Melt six ounces of chocolate over hot water (in a double boiler), add one cup of sugar and half a cup of boiling water and stir and cook directly over the fire until smooth and boiling. Scald three cups of milk; stir into the milk two tablespoonfuls of flour smoothed with milk to pour; stir until the milk thickens, then add the chocolate mixture; cover and let cook fifteen minutes. Beat the yolks of three or four eggs; add half a teaspoonful of salt and one-fourth a cup of sugar; beat again and stir into the hot mixture; stir until the egg is cooked a little; add one cup of rich cream and strain into the can of the freezer. When cold add one tablespoonful and a half of vanilla extract and freeze as usual.