| Soak a quarter of a package of gelatine in | | | | |
| one-third of a cupful of cold water for two | | | | Sprinkle a generous half cupful of powdered |
| hours. Whip one pint of cream to a froth, and | | | | sugar over the cream. Now add the chocolate |
| put it in a bowl, which should be placed in a | | | | and gelatine mixture, and stir gently until |
| pan of ice-water. | | | | it begins to thicken. Line a quart |
| | | | charlotte-mould with lady fingers, and when |
| Put half an ounce of shaved chocolate in a | | | | the cream is so thick that it will just pour, |
| small pan with two tablespoonfuls of sugar | | | | turn it gently into the mould. |
| and one of boiling water, and stir over the | | | | |
| hot fire until smooth and glossy. Add to this | | | | Place the charlotte in a cold place for an |
| a gill of hot milk and the soaked gelatine, | | | | hour or more, and, at serving time, turn out |
| and stir until the gelatine is dissolved. | | | | on a flat dish. |