For one large mould of cream, use half a package of gelatine, one gill
of milk, two quarts of whipped cream, one gill of sugar, and two and a
half ounces of Walter Baker & Co.'s Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream,
scrape the chocolate, and put the milk on to boil. Put the chocolate,
two tablespoonfuls of sugar and one of hot water in a small saucepan,
and stir on a hot fire until smooth and glossy. Stir this into the hot
milk. Now add the soaked gelatine and the remainder of the sugar. Strain
this mixture into a basin that will hold two quarts or more. Place the
basin in a pan of ice-water, and stir until cold, when it will begin to
thicken. Instantly begin to stir in the whipped cream, adding half the
amount at first. When all the cream has been added, dip the mould in
cold water and turn the cream into it. Place in the ice-chest for an
hour or more.

At serving-time dip the mould in tepid water. See that the cream will
come from the sides of the mould, and turn out on a flat dish. Serve
with whipped cream.


CHOCOLATE CREAM

Soak a box of gelatine in half a pint of cold water for two hours. Put
one quart of milk in the double-boiler, and place on the fire. Shave two
ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a
small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, and then stir into the hot
milk. Beat the yolks of five eggs with half a cupful of sugar. Add to
the gelatine, and stir the mixture into the hot milk. Cook three minutes