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Clara Kimball Young

CHOCOLATE PLUM PUDDING

1 envelope Knox Sparkling Gelatine 3/4 cup cold water 1 cup sugar 1½ teaspoonful vanilla 1 cup seeded raisins 1/4 cup sliced citron or nuts, as preferred 1/2 cup currants 1½ squares chocolate 1 pint milk Pinch salt 1/2 cup dates or figs, if desired Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla.

Yours merrily,