Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.
It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a mould that has been rinsed in cold water.
Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.
CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.
Put the milk on the fire in the double-boiler. Shave the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water.
Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to cool.
Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.
Beat together the remainder of the sugar, the eggs, and the salt. Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould. Bake in a moderate oven until firm in the center.
Test the cream by running a knife through the center. If firm and smooth, it is done. It will take forty or forty-five minutes to cook.
When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.
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