o of the cakes on two large
plates, spread the cream over them, and lay the other two cakes on top.
Beat the whites of the two eggs to a stiff froth, and then beat into
them one cupful of powdered sugar and one teaspoonful of vanilla. Shave
one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in
a small pan with two tablespoonfuls of sugar and one tablespoonful of
boiling water. Stir over a hot fire until smooth and glossy. Now add
three tablespoonfuls of cream or milk, and stir into the beaten egg and
sugar. Spread on the pies and set away for a few hours.

CHOCOLATE MOUSSE

Put a three-quart mould in a wooden pail, first lining the bottom with
fine ice and a thin layer of coarse salt. Pack the space between the
mould and the pail solidly with fine ice and coarse salt, using two
quarts of salt and ice enough to fill the space. Whip one quart of
cream, and drain it in a sieve. Whip again all the cream that drains
through. Put in a small pan one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water,
and stir over a hot fire until smooth and glossy. Add three
tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the
whipped cream. Pour the chocolate in a thin stream into the cream, and
stir gently until well mixed. Wipe out the chilled mould, and turn the
cream into it. Cover, and then place a little ice lightly on top. Wet a
piece of carpet in water, and cover the top of the pail. Set away for
three or four hours; then take the mould from the ice, dip it in cold
water, wipe, and then turn the mousse out on a flat dish.

CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-third of a cupful of cold
water for two hours. Whip one pint of cream to a froth, and put it in a
bowl, which should be placed in a pan of ice-water. Put half an ounce of
shaved chocolate in a small pan with two tablespoonfuls of sugar and one
of boiling water, and stir over the hot fire until smooth and glossy.
Add to this a gill of hot milk and the soaked gelatine, and stir until
the gelatine is dissolved. Sprinkle a generous half cupful of powdered
sugar over the cream. Now add the chocolate and gelatine mixture, and
stir gently until it begins to thicken. Line a quart charlotte-mould
with lady fingers, and when the cream is so thick that it will just
pour, turn it gently into the mould. Place the charlotte in a cold
place for an hour or more,