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Chocolate (Cups sugar cup thin cream cup)

1½ cups sugar 1 cup thin cream 1/4 cup cold water 1 teaspoon vanilla 4 teaspoon salt whip from 3 cups cream 1 tablespoon granulated gelatine Melt chocolate; add sugar and one cup cream; boil one minute. Mix gelatine with cold water, add to boiling mixture; when cool, add flavoring, salt and whip from cream. Pour into mold, pack in equal parts of ice and salt, let stand four hours. See colored illustration, Plate XVIII, opposite.