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Chocolate Charlotte

1/4 box of gelatine, or 1 tablespoon granulated gelatine, 1/4 cup cold water, 1 ounce Walter Baker & Co.'s Premium No. 1 Chocolate, 6 lady fingers, 1/4 cup granulated sugar, 1 cup hot milk, 1/2 cup powdered sugar, 1 cup heavy cream, Whites 2 eggs, Few grains salt.

Soak gelatine in cold water and dissolve in scalded milk. Melt chocolate and add granulated sugar. Combine mixtures and strain into bowl. Set in pan of ice-water, and stir constantly until mixture begins to thicken; then add cream mixed with powdered sugar and salt and beaten until stiff, and whites of eggs, beaten until stiff. Turn into a charlotte mould lined with lady fingers, and chill thoroughly.