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Frozen Desserts: Melt

Melt the chocolate, scald the milk with the sugar and salt, and pour it FROZEN DESSERTS over the chocolate. Add the cream, cool, freeze, and serve in glasses with a spoonful whipped cream in each.

Chocolate Sauce to Serve with Vanilla Ice Cream. 1½ cupfuls water, cupful sugar, 6 tablespoonfuls Runkel's Chocolate, 1 tablespoonful cornstarch, cupful cold water, Dash salt, tablespoonful McIlhenny's Mexican Vanilla.

Boil the water and sugar five minutes. Dissolve the cornstarch in cold water, add the grated chocolate, combine the mixtures, and cook in a double boiler till creamy. Flavor with vanilla, and serve hot with vanilla cream frozen very hard. Frozen Plum Pudding. 1 quart chocolate ice cream, cupful candied fruit, cupful blanched and chopped almonds, cupful raisins, cupful macaroon toasted, + cupful shredded figs, crumbs cupful chopped walnuts.

Make the cream as directed in recipe for chocolate ice cream; when almost frozen, take off the lid, put in the fruit, turn the crank five minutes, then pack. This cream is so rich that it is at its best when served in small portions with a garnish of whipped cream.

Chocolate Mousse. 2 squares Runkel's Chocolate, 1½ cupfuls sugar, 1 cupful cream, tablespoonful granulated gelatin, 3 tablespoonfuls boiling water, 1 teaspoonful McIlhenny's Mexican Vanilla, 1 quart cream.

Melt the chocolate with cupful sugar and add 1 cupful cream. Scald, then put in the gelatin dissolved in cold water, the rest of the sugar, vanilla, and a dash of salt. Strain into a bowl and set in a pan of ice water.

Stir occasionally till it thickens, then add the whip from the rest of the cream. Pour into a mold, rubbing inside the lid of the mold with lard to form a waterproof coating so no brine can enter, pack in ice and salt, and let stand four hours.

Continental Pudding. 1½ pints baked Indian-meal pud ding, 1 pint thick cream, 1 cupful sugar, 1 tablespoonful caramel, 1 teaspoonful cinnamon.