Chocolate Blanc-Mange. Maltese Cross
1 quart of milk.
½ package gelatine, dissolved in 1 cup cold water.
1 cup sugar.
3 great spoonfuls grated chocolate.
Vanilla to taste.
Heat the milk; stir in sugar and soaked gelatine. Strain; add chocolate; boil ten minutes, stirring all the time. When nearly cold, beat for five minutes—hard with your “Dover” egg-beater, or until it begins to stiffen. Flavor; whip up once, and put into a wet mould. It will be firm in six or eight hours.