Chocolate Mold

4 tablespoons cornstarch ¼ cup cold milk 2 cups scalded milk ¼ cup sugar ¼ teaspoon salt.

½ teaspoon vanilla.

½ cup blanched almonds.

3 ounces Lowney's Premium Chocolate, melted with 2 tablespoons sugar.

3 egg whites.

Mix cornstarch with cold milk; add sugar, salt, scalded milk, and the melted chocolate, mixed with two tablespoons sugar. Cook in double boiler twenty minutes, stirring constantly. Cool slightly, cut, and fold in the well-beaten egg whites, keeping the mixture as fluffy as possible. Add vanilla. Decorate the bottom and sides of an oval mold with halves of almonds arranged in the shape of daisies. Pour in the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored.

CHOCOLATE MOLD.

A more fancy dish is obtained by making double the receipt and putting the chocolate into half the mixture, keeping the other half white. Mold the white in small glasses or timbale molds and arrange around the oval mold. Garnish each small mold with half cherry, and the spaces between with cream forced through the pastry bag.

Chocolate Charlotte Russe

1 pint cream whipped until stiff ¾ cup powdered sugar.

2 ounces Lowney's Premium.

Chocolate or.

¼ cup Lowney's Cocoa.

3 egg whites.

¼ teaspoon salt.

1 teaspoon vanilla or:

1 tablespoon brandy.

Sponge cake or macaroons.

CHOCOLATE CHARLOTTE RUSSE.

Melt the chocolate over hot water, or mix the cocoa with one quarter cup hot water; add sugar, cream whipped until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake; fill with cream mixture, and chill at least one hour. This mixture may be molded in individual molds; then one half hour will be sufficient to chill it.

Chocolate Bavarian Cream

2 ounces Lowney's Premium.

Chocolate ½ cup sugar 4 egg yolks ¼ cup cold water.

2 cups milk.

2 tablespoons granulated gelatine 2 cups cream ¼ teaspoon salt.

CHOCOLATE BAVARIAN CREAM.

Melt chocolate; add sugar, eggs and milk; cook in double boiler until mixture thickens; soak gelatine in cold water; dissolve in egg mixture, strain, cool, and when beginning to harden, fold in whip from two cups of cream. Pour into mold to harden. Unmold and garnish with beaten cream and cherries.

Chocolate Trifle

3 squares Lowney's Premium.

Chocolate ⅔ cup powdered sugar ¼ cup boiling water 1 teaspoon vanilla.

1½ tablespoons granulated gelatine ¼ cup cold water ½ cup scalded milk whip from 3 cups cream.

CHOCOLATE TRIFLE.

Melt chocolate; add sugar and water; cook until smooth. Soak gelatine in cold water; dissolve in boiling water; add chocolate mixture. Chill partially; add vanilla, and whip from cream. Mold, chill, and serve, garnished with beaten cream and cherries.