CHOCOLATE MOUSSE

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.


Whip one quart of cream, and drain it in a sieve. Whip again all the cream that

drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.

1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a

hot fire until smooth and glossy.



Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the

whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently

until well mixed. Wipe out the chilled mould, and turn the cream into it.



Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.



CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-third of a cupful of cold water for

two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be

placed in a pan of ice-water.



Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.



Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.



Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.