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.