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Chocolate Pudding

Add a tablespoonful of granulated gelatin to a quarter of a cup of cold water; when soft add a quarter cup of boiling water. Beat three egg yolks with six tablespoonfuls of cocoa, a third of a cup of confectioners' sugar and a pinch of salt.

Beat the whites of the eggs stiff. Mix the yolks, cocoa and sugar gradually with the whites. Beat the gelatin and add that to the other mixture.

Put into a wet mold and chill. Turn out onto a platter and garnish with whipped cream, sweetened and flavored with vanilla.