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Chocolate Charlotte Russe

One-half ounce Cooper's isinglass, soak in one cup cold water, three tablespoons grated chocolate, one-half cup milk, one teacup powdered sugar, four eggs, one pint cream or milk, heat the cream or milk to boiling, add the sugar, chocolate, isinglass and beaten yolks, and boil five or ten minutes, take it from the fire, beat the whites to a stiff froth and stir in; line a mould with a sponge cake and fill with the mixture; if cream is used whip it. This must be made in a farina kettle or a tin pail placed in a pot of boiling water.