longer, stirring all the while. On taking from the fire, add two
teaspoonfuls of vanilla and half a saltspoonful of salt. Strain, and
pour into moulds that have been rinsed in cold water. Set away to
harden, and serve with sugar and cream.


CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire.
Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and
cook until the mixture looks white, stirring frequently. It will take
about twenty minutes. While the milk and farina are cooking, shave two
ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into
a small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, then stir into the cooked
mixture. Add a saltspoonful of salt and a teaspoonful of vanilla.
Strain, and turn into a mould that has been rinsed in cold water. Set
the mould in a cold place, and do not disturb it until the blanc-mange
is cold and firm. Serve with sugar and cream.


CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of
salt. Put the milk on the fire in the double-boiler. Shave the
chocolate, and put it in a small pan with three tablespoonfuls of the
sugar and one of boiling water. Stir over a hot fire until smooth and
glossy; then stir into the hot milk, and take the milk from the fire to
cool.