CHOCOLATE CREAM.

Soak a third of a box of gelatine in a very little
cold water. Put a cup and a half of milk in a sauce-
pan with four ounces of sweet, fine chocolate grated,
let it boil until dissolved and add a slightly heaping
tablespoonful of sugar. Take two-thirds of the
soaked gelatine and put into the chocolate when
melted, cool the mixture and turn into a mould, roll
the mould from side to side in the hands until it is
thoroughly coated with the mixture about a finger
thick. When cold, even off the surface with a knife.
Whip about half a pint of nice, rich cream, sweeten
with powdered sugar and flavor with vanilla. Melt
the other third of the soaked gelatine in a little boil-
ing water and stir quickly into the cream and fill the
chocolate with it. Set on the ice. Serve very cold.

CHOCOLATE CUSTARD.

Put a pint and a half of rich milk into a double
boiler over the fire with the third of a vanilla bean
split and cut in small pieces, let it come to a boil, and
stir in two ounces of fine, sweet chocolate grated and
a lump of butter the size of a walnut. Let it boil for
a few moments, remove from the fire and beat very
light four eggs, strain the chocolate gradually over
them, stirring all the time, add a little salt, and
sugar if necessary. Rinse a plain mould in cold
water, pour the custard into it, set the mould in a
pan of hot water and bake twenty-five minutes. Test
with a knife. Too long cooking makes the custard
watery. It must be served ice cold and may be pre-
pared the day before. Serve with cream or soft
boiled custard.

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