spoonful 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.

BAKED CHOCOLATE CUSTARD

For five small custards use one pint of milk, two eggs, one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and
cook for ten minutes. Shave the chocolate, and put it in a small pan
with three tablespoonfuls of sugar and one of boiling water. Stir this
over a hot fire until smooth and glossy, and then stir it into the hot
milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the
sugar. Add the cooled milk and strain. Pour the mixture into the cups,
which place in a deep pan. Pour into the pan enough tepid water to come
nearly to the top of the cups. Bake in a moderate oven until firm in the
center. It will take about half an hour. Test by running a knife through
the center. If the custard is milky,