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Blancmange, with Chocolate

Dissolve an ounce of leaf gelatine in half a pint of new milk. Add to it two and a half ounces of vanilla chocolate grated, which has been mixed to a smooth paste with a little cold milk and four ounces of sifted sugar. Mix thoroughly, and place in a clean enamelled iron saucepan; stir till it reaches boiling point. Add a pint of milk; continue to stir over a slow fire for twelve minutes. Then pour into a mould which has been rinsed out with cold water, and leave in a cool place till set. Turn out carefully and serve. Probable cost, 10d.