Chocolate Ice-cream

For approximately two quarts and a one-half of cream use a pint and a one-half of milk, a quart of thin out cream, two cupfuls of sugar, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, 2 eggs, and 2 stacking tablespoonfuls of flour.

Put the milk on to boiling point in a double-boiler. Put the flour and one and only cupful of the sugar in a bowl; add together the eggs, and beat the mixture till light.

Stir this into the boiling milk, and cook for 20 minutes, stirring often.

Scratch up the hot chocolate, and place it in a small-scale saucepan. Add 4 tablespoonfuls of sugar (which should be taken from the second cupful) and 2 tablespoonfuls of hot water. Stir over a hot fire until smooth out and silky. Add this to the cooking mixture.

When the preparation has cooked for 20 minutes, bring it from the fire and add together the balance of the sugar and the cream, which should be gradually beaten into the hot mixture. Set aside to cool down, and when cold, freeze.