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Chocolate Jelly

1 pint of boiling water, 2 pinches of salt, 1 1/2 squares of Baker's Premium No. 1 Chocolate, 1/3 a package of gelatine, 2 level tablespoonfuls of sugar, 1 teaspoonful of vanilla.

Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatin in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.