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Chocolate Ice-Cream

3 cups milk, 3 tablespoons flour, 2 cups sugar, 2 eggs, 1/4 teaspoon salt, 2 1/2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate, 2 tablespoons hot water, 1 quart thin cream.

Scald milk. Mix flour and one-half the sugar and add eggs, slightly beaten, and salt. Add gradually to scalded milk, stirring constantly until mixture thickens, and afterwards occasionally, cooking twenty minutes. Melt chocolate over hot water, add one-fourth cup of the reserved sugar, and hot water. Stir until smooth, and add to cooked mixture. Strain, and add remaining sugar and cream. Cool and freeze, using three parts finely-crushed ice to one part rock salt.