NEAPOLITAN CREAMS

In this group we have a set of frozen desserts called by many "ice creams,"
but which are really frozen custards, flavored. In localities where cream
is not accessible, the Neapolitan Creams are far better than milk thickened
with cornstarch or gelatin.


CHOCOLATE

1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
2 ounces of chocolate
1 small piece of stick cinnamon
1 teaspoonful of vanilla

Put the milk and cinnamon over the fire in a double boiler. Beat the yolks
of the eggs and sugar until very light, add the well-beaten whites, and
stir this into the hot milk. As soon as the mixture begins to thicken, take
it from the fire, add the grated chocolate, and, when cold, add the cream
and the vanilla. Freeze and pack as directed on page 7.

This is sufficient to serve ten persons.


CARAMEL