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The 1918 Fanny Farmer Cookbook
Chocolate Sauce II
square unsweetened
chocolate
1
1
tablespoon
butter
cup sugar
1
1
/3 cup boiling
water
/2 teaspoon vanilla
1
Melt chocolate; add butter, and pour on gradually water. Bring to boiling−point, add sugar,
let boil five minutes, cool slightly, and add vanilla.
and
5
6
Coffee Sauce
(To be served with Vanilla Ice Cream)
1
1/2 cups milk
1
/3 cup sugar
1
/2 cup ground
coffee
3
/4 tablespoon
arrowroot
Few grains salt
Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on
gradually the hot infusion which has been strained. Cook five minutes, and serve hot.
5
5
7
8
Vanilla Ice Cream Croquettes
Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and
sifting dry macaroons.
Chocolate Ice Cream I
1
quart thin
cream
1
1/2 squares unsweetened
chocolate or
cup sugar
/4 cup prepared cocoa
1
1
Few grains
salt
1
tablespoon vanilla
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
512
Page
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