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