40 THE CHOCOLATE-PLANT. 



of powdered sugar, one-fourth ot a teaspoonful of salt, and half a teaspoon- 

 ful of vanilla extract. 



Mix the corn- starch with one gill of the milk. Put the remainder of 

 the milk on to boil in the double-boiler. Scrape the chocolate. When the 

 milk boils, add the corn-starch, salt, and chocolate, and cook for ten minutes. 

 Beat the yolks of the eggs with three tablespoonfuls of the sugar. Pour 

 the hot mixture on this and beat well. Turn into a pudding-dish that will 

 hold about a quart, and bake for twenty minutes in a moderate oven. 



Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the 

 remaining two tablespoonfuls of sugar and the vanilla. Spread this on the 

 pudding and return to the oven. Cook for fifteen minutes longer, but with 

 the oven-door open. Serve either cold or hot. 



BAVARIAN CHOCOLATE CREAM. 



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 one ounce of 

 chocolate. 



Soak the gelatine in the 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 the mixture is 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 then 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. Serve with 

 whipped cream. 



