Chocolate Blanc-Mange.
- 1 quart milk.
- 1 package Cooper’s gelatine, soaked for one hour in a cup of cold water.
- 4 heaping tablespoonfuls of chocolate wet in a little milk.
- ¾ of a cup of sugar.
- 2 teaspoonfuls of vanilla essence.
Boil the milk; stir in sugar and gelatine, and when these are dissolved, the chocolate. Cook five minutes, stirring all the time, and strain through double tarlatan, into a wet mould. Set upon ice to form. When firm, turn out and eat with sweet cream.
Fourth Week. Thursday.