SPANISH CHOCOLATE CREAM Beat the yolks of six
eggs, put them in a bowl with three ounces of Baker’s grated chocolate,
one -quarter of a pound of sugar, and one pint of cream. Stir these
ingredients well and pour into a double boiler. Stir one way until it thickens, but do
not let it boil or it will curdle. Strain into a bowl, beat one-half pint of cream till thick,
and stir in one and one-half ounces of dissolved gelatine. Mix this with the chocolate
cream very lightly, and pour into a mold which has been oiled with olive oil, and put on
ice to harden.

MARRONS A LA ROMA Boil one pound of Italian chestnuts fifteen min-
utes, then remove shells and skins, and put back on the stove to boil with one cupful of
milk, until tender enough to rub through a colander. Butter a mold well, and line
thickly with the pulp, then add a layer of good, thick apple sauce, colored a delicate
pink with currant jelly ; then another layer of chestnuts, and again the apple. Squeeze
some lemon juice over all and bake in a moderate oven. Turn out on a platter and
surround with whipped cream, colored with a little of the melted currant jelly.