Evening Republican, Volume 17, Number 96, Rensselaer, Jasper County, 22 April 1913 — Chocolate Gelatin. [ARTICLE]

Chocolate Gelatin.

Dissolve one-quarter box of gelatin ■ in 1 pint of milk over the fire; add. scant half-cup grated chocolate or cocoa. Cocoa makes less rich and more; easily digested dessert Using only one-quarter cup cocoa makes a palatable result, and still less rich than! either of the other mixtures. Wheai gelatin is dissolved add scant cap sugar and bit of salt and vanilla flavoring. Pour into mold and set aside* to harden. Serve with plain cream,, thin or thick. Or whip cream and. flavor with vanilla. One-half cup of: heavy cream whipped is usually enough for this amount of jell, which, makes a generous serving for two ex-, tremely fond of chocolate. A milk-thin boiled custard, lemon flavored, may be used instead of cream.' Also a teaspoon of cocoa may be beaten into the cream, and when put on the jell dotted with tiniest beads of the jelL