éclairs. Heap the cream in the center of a flat dish, and arrange the
profiteroles around it.


CHOCOLATE ICE-CREAM

For about two quarts and a half of cream use a pint and a half of milk,
a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, two eggs, and two heaping
tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful
of the sugar in a bowl; add the eggs, and beat the mixture until light.
Stir this into the boiling milk, and cook for twenty minutes, stirring
often.

Scrape the chocolate, and put it in a small saucepan. Add four
tablespoonfuls of sugar (which should be taken from the second cupful)
and two tablespoonfuls of hot water. Stir over a hot fire until smooth
and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the
fire and add the remainder of the sugar and the cream, which should be
gradually beaten into the hot mixture. Set away to cool, and when cold,
freeze.


CHOCOLATE CREAM PIES

Beat to a cream half a cupful of butter and a cupful and a quarter of