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Chocolate Blancmange

Soak one ounce of gelatine in new milk for six hours. Grate a quarter of a pound of chocolate, and mix it to a smooth paste with a little cold milk. Boil one quart of milk, add the chocolate, and stir till it is dissolved; then add the dissolved gelatine, three ounces of sugar, and the yolks of three eggs. Stir over the fire until the eggs are cooked, but take care that they do not curdle. Flavour with vanilla, and pour into a damp mould. Probable cost, 1s. 3d.