CHOCOLATE CUSTARD.
Boil one and a half ounces of gelatine in two quarts of good milk; add three ounces of the best French chocolate; vanilla and sugar to your taste; beat very light twelve eggs, omitting the whites of four; pour the boiling mixture very slowly on the eggs; put it in a tin saucepan, and set it in a pot of boiling water; stir it till thick; pour it in moulds.