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Chocolate Cream

Mrs. Spruance.

Soak one box Coxe's English gelatine (in cold water sufficient to cover) one hour; one quart of milk boiled; scrape two ounces of French chocolate, mix with eight spoons of white sugar moisten this with three spoons of the boiling milk ; then stir in the gelatine and the yolks of ten well-beaten eggs; stir three minutes briskly ; take off, strain, and add two teaspoons of vanilla ; strain and put in moulds to cool. Serve with sugar and cream.