charlotte mould with lady fingers, and when the cream is so thick that
it will just pour, turn it gently into the mould. Place the charlotte in
a cold place for an hour or more, and at serving time turn out on a flat
dish.--_Mrs. Helen Armstrong._


CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES

Dissolve in a quart of water three tablespoonfuls of grated chocolate;
let come to a boil; simmer ten minutes; add a cup of sugar and a box of
gelatine (that has been softened in a cup of water) and strain through a
jelly bag or two thicknesses of cheese-cloth. When almost cold, add a
dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk
well; add half a pound of crystallized green gages cut into small
pieces; pour into a pretty mould, and when cold serve with whipped
cream.


MRS. BEDFORD'S CHOCOLATE CRULLERS

Cream two tablespoonfuls of butter and one-half of a cupful of sugar;
gradually add the beaten yolks of three eggs and one and one-half
cupfuls more of sugar, one cupful of sour milk, one teaspoonful of
vanilla, two ounces of chocolate grated and melted over hot water,
one-third of a teaspoonful of soda dissolved in one-half of a
teaspoonful of boiling water, the whites of the eggs whipped to a stiff
froth, and sufficient sifted flour to make a soft dough. Roll out, cut
into oblongs; divide each into three strips, leaving the dough united at
one end. Braid loosely, pinch the ends together and cook until
golden-brown in smoking-hot fat.--_Mrs. Cornelia C. Bedford._