½ teaspoon table sauce
½ teaspoon paprika and add very slowly
¼ cup salad oil, beating with egg beater until very thick. Add slowly
1½ tablespoons vinegar. Keep in cool place till ready to serve.
Cream cheese with Roquefort flavor is desirable in both the above recipes, but the usual cottage or cream cheese may be used if preferred.
COCOA ICE CREAM
Mix very thoroughly
½ cup dry powdered cocoa
Few grains salt
1 cup sugar and
1 tablespoon cornstarch. Add slowly
2 cups milk, scalded, and cook over boiling water 20 minutes, stirring until thickened and occasionally afterward. Pour over
2 eggs well beaten, chill, and add
2 cups cream beaten stiff
1 teaspoon vanilla and
1 cup syrup drained from canned raspberries or strawberries, and freeze.
If frozen in a vacuum freezer, put mixture in center can of freezer; cover, invert freezer, and fill outer compartment with finely crushed ice mixed with half the amount of rock salt. Open the freezer occasionally, scrape cream from sides and mix well, using a long-bladed knife. If frozen in an ordinary freezer, it is not necessary to beat the
