Grate half a pound Baker's chocolate very fine. Mix it into a smooth paste with a little fresh milk. Take three pints of morning's milk, put it on the fire to boil, then stir in the chocolate paste. Have ready the yolks of six eggs well beaten with one pound of white sugar. Pour the chocolate over this, boiling hot from the kettle, and put it all back on the fire stirring all the time till it thickens. Great care is needful as it is very apt to burn. When the chocolate custard is cold whip up five pints of cream and stir it in. Season slightly with vanilla. Now beat the whites of five eggs to a stiff froth, adding gradually while beating two tablespoonsful of pulverized sugar, and as soon as they are well mixed and the cream about half frozen, put it into the freezer, and you will find this addition a great improvement.

Chocolate Ice Cream

One quart of cream, one pint of new milk, two cups sugar, two eggs beaten light, and five tablespoonsful of Baker's chocolate rubbed to a paste with a little milk. Heat the milk almost to boiling, and pour by degrees in with the beaten egg and sugar. Stir in the chocolate, beat well three minutes, and return it to the inner kettle. (Always boil milk and custard in a vessel set within another of boiling water.) Heat until it thickens well, stirring constantly, then take from the fire and set aside to cool. Many like to flavor with vanilla. When the custard is cold beat in the cream. Freeze as usual.