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.