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.--_Mrs. Helen Armstrong._