Chocolate Cream Recipe

Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in

it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of

cold milk, and stir into it three teaspoonfuls of Schweitzer's

Cocoatina, dissolved in half-a-pint of boiling milk. Beat until on the

point of setting, and put the cream into a mould. A few drops of

Nelson's Essence of Vanilla can be added with advantage.

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