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.
