CHOCOLATE BAVARIAN CREAM

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 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.