It is essential to prepare it exactly as directed. If the chocolate is not first melted on a dry pan it will be grainy, and if the water is added first it will harden.
HOT MAPLE SAUCE FOR ICE CREAM
Mix half a cupful of cream with two cupfuls of maple syrup and let it cook without stirring until it threads, or a little dropped into water can be taken up and rolled into a soft ball between the fingers. Do not let it cook any farther, but set the pan in hot water and keep it warm until the moment of serving.
STRAWBERRY ICE CREAM
1 pint of milk,
1 pint of cream,
1 pound of sugar,
1 quart of strawberries, or of strawberries and raspberries mixed.
Mix the crushed berries with half of the sugar and let them stand for several hours, then squeeze out the juice. Scald the milk with the other half of the sugar, let it cool, half freeze it, then add the cream and the fruit juice and finish the freezing.
MELON ICE CREAM
1 pint of milk,
1 pint of cream,
1½ pints of lemon juice,
2½ cupfuls of sugar.
Scrape out the soft center of a muskmelon, press it through' a colander, add half the sugar to it, and let it stand several hours, then strain out the juice.
Scald the milk with the other half of the sugar, let it cool, mix in the cream and half freeze it, then add the melon
