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Chocolate Parfait

1 quart of heavy cream, 1 cup of sugar, 3 squares of Baker's Premium No. 1 Chocolate, 2 teaspoonfuls of vanilla.

Put into the upper part of a double-boiler half cup of milk; when hot add chocolate and mix until chocolate has melted, then add sugar. Set this in pan of cold water, and as it cools add the cream slowly at first until mixture is smooth. Add vanilla and enough sugar to make quite sweet. Beat mixture until as stiff as for Charlotte Russe. Turn into a large mould, pack in ice and salt and let it stand at least two hours.