MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE

MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one−fourth of a cupful of cold
water. 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 an ounce of Walter Baker & Co.'s
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.−−