Evening Republican, Volume 17, Number 76, Rensselaer, Jasper County, 29 March 1913 — Chocolate Bavaroise. [ARTICLE]

Chocolate Bavaroise.

Heat two cups of milk in a double boiler and add two cups of sugar. Melt four squares of chocolate in a small saucepan set in another of hot water, then mix with the milk and sugar. Soak one-third box of gelatin in onethird cup of cold water and stir into the hot mixture, then strain and add one teaspoon of vanilla. When the mixture begins to thicken beat it well until cold and a fine froth is formed, then fold in two cups of cream beaten light. Turn into a serving dish or into small moldß and set away to become cold and firm —Alice E. Whitaker.