WITHOUT TURNING A FREEZER

Chocolate Ice Cream

2 squares Baker’s Unsweetened Chocolate, 16 cup sugar
cut in pieces 4 tablespoons light corn syrup
2 cups cold milk 2 tablespoons sugar
3 tablespoons Minute Tapioca 2 egg whites
1{ teaspoon salt 1 cup cream, whipped

2 teaspoons vanilla

Add chocolate to milk in double boiler and heat. When chocolate is melted,
beat with rotary egg beater until blended. Add Minute Tapioca and cook 15
minutes, or until tapioca is clear and mixture thickened, stirring frequently.
Strain hot mixture, stirring (not rubbing) through very fine sieve, onto salt,
14 cup sugar, and corn syrup. Stir until sugar is dissolved. Cool. Add 2
tablespoons sugar to egg whites and beat until stiff. Fold into cold tapioca
mixture. Fold in cream and vanilla. Turn into freezing tray of automatic
refrigerator and freeze as rapidly as possible—3 to 4 hours usually required.
Or, turn mixture into container, cover tightly, and pack in equal parts ice
and salt 2 to 3 hours. Makes 1 quart ice cream.

Frozen Pudding

3 tablespoons Minute Tapioca 1 cup cream, whipped
cups milk, scalded 1 teaspoon vanilla
4 teaspoon salt 14 teaspoon almond extract
4% cup sugar 12 almonds, blanched, sliced, and toasted
3 tablespoons light corn syrup 4 tablespoons candied cherries, sliced
2 tablespoons sugar 4 tablespoons candied pineapple, finely
2 egg whites diced

Add Minute Tapioca to milk, and cook in double boiler 15 minutes, or until
tapioca is clear and mixture thickened, stirring frequently. Strain hot mix-
ture, stirring (not rubbing) through very fine sieve, onto salt, 144 cup sugar,
and corn syrup. Stir until sugar is dissolved. Cool. Add 2 tablespoons
sugar to egg whites and beat until stiff. Fold into cold tapioca mixture.
Fold in cream, flavoring, nuts, and fruits. Turn into freezing tray of
automatic refrigerator and freeze as rapidly as possible—3 to 4 hours usually
required. Or, turn mixture into container, cover tightly, and pack in equal
parts ice and salt 2 to 3 hours. Makes 1 quart frozen pudding.

Fresh Strawberry Ice Cream

Y% cup sugar V4 teaspoon salt

1 pint fresh strawberries, hulled 6 tablespoons light corn syrup
3 tablespoons Minute Tapioca 2 tablespoons sugar

2 cups milk, scalded 2 egg whites

1 cup cream, whipped

Add 1% cup sugar to strawberries and crush well. Let stand 30 minutes. Add
Minute Tapioca to milk, and cook in double boiler 15 minutes, or until
tapioca is clear and mixture thickened, stirring frequently. Strain hot mix-
ture, stirring (not rubbing) through very fine sieve. Add salt and corn syrup
and mix thoroughly. Cool. Add 2 tablespoons sugar to egg whites and beat
until stiff. Fold into coldtapioca mixture. Fold in cream and strawberries. Turn
into freezing tray of automatic refrigerator and freeze as rapidly as possible
—3 to 4 hours usually required. Or, turn mixture into container, cover tightly,
and pack in equal parts ice and salt 2 to 3 hours. Makes 1 quart ice cream.

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