The Pattern cook-book

Grate the chocolate, stir it into the milk, and place the latter in a double boiler, or in a pail set in a kettle of hot water. Cover tightly and boil one hour, stirring often to dislodge the chocolate as it rises to the surface of the milk. Turn the entire box of gelatine out upon a plate, and divide it very accurately in half. This is necessary, as gelatine packs very solidly, and it cannot be properly measured while in the box. Place the gelatine in the water to melt, and set it in a warm place on the range for fifteen minutes. When the milk and chocolate have boiled an hour, add the dissolved gelatine and the sugar, and cook five minutes longer, stirring two or three times. Then remove the mixture from the fire, and Strain it through a fine wire sieve into an earthern mold that has been wet with cold water ; and when nearly cold, add the vanilla. An oily substance will rise to the top, and this must be carefully skimmed off two or three times during the next hour. When the oil has ceased to rise, set the pudding in a cool place over night ; if it is summer, set the dish in the ice-chest. When ready to server turn the blanc-mange out on a small platter, and send to table with a MILK SAUCE. One pint of milk. Two table-spoonfuls of sugar. One-half table-spoonful of vanilla. Mix the ingredients, stirring well to dissolve the sugar. This pudding maybe made in the morning when dinner is served at night, but to insure its being firm by dinner time, set it at once on the ice. Gelatine hardens quite slowly, requiring six or eight hours to become properly firm. GELATINE PUDDING. The quantity given below will make enough for five persons. One-half box of gelatine. One-half pint of cold water One-half pint of boiling water. One tea-cupful of sugar. Two small lemons. Two eggs (whites). Place the gelatine in a quart cup, pour over it the cold water, and after it has stood five minutes, add the boiling water. Stir until the gelatine is dissolved, setting it in a warm place. If the gelatine is still undissolved, let it stand on the back of the range for ten minutes after adding the hot water. Remove from the range, add the sugar, and when the mixture is lukewarm, add the juice of the lemons ; no pains need be taken to keep out the seeds, for all has to be strained. If the mixture in the cup does not now measure a pint and a-half, add enough cold water to bring it to that measurement ; then strain through a fine sieve into a large pitcher or earthernware bowl. Beat the whites of the eggs to a stiff froth, and stir them into the gelatine, beating well. The pitcher will be found the most convenient receptacle in which to beat the pudding. Pour the whole into a pretty glass serving dish, and set it in the ice-chest to remain over night. The egg will rise and settle evenly upon the top of the pudding. Beat the yolks of the eggs a moment, add two tablespoonfuls of milk or water to them, and set them in a cool place to be used the next day in making the CUSTARD SAUCE. One pint of milk. Two eggs (yolks). Two table-spoonfuls of sugar. One-quarter tea-spoonful of salt. One tea-spoonful of vanilla. One tea-spoonful of corn-starch.