Required: Two eggs. Half a pint of milk. Two ounces of good plain chocolate. Two ounces of castor sugar. A few drops of vanilla. One ounce of leaf gelatine. Half a pint of thick cream.

Beat up the eggs. Put the milk into a saucepan on the fire and when it boils draw it to the side of the fire and let it cool slightly. Then strain the egg into it, and stir over the fire to cook the eggs, but on no account let it boil or the eggs will curdle. Then pour it into a basin and let it cool.

Grate the chocolate, put it into a small saucepan with two or three tablespoonfuls of hot water, cook it slowly over the fire till it is quite smooth and free from lumps, and add it to the custard, with the sugar and vanilla.

Put the gelatine in a saucepan with half a gill of hot water, stir it over the fire till the gelatine has melted, let it cool slightly, and strain it into the custard. Whip the cream till it is stiff enough to hang on the whisk, and then stir it very lightly into the custard.

Chocolate Creams. The lightness of a cream is preserved if served in small cases

Banana Cream. This fruit is well adapted for a cream, which is a favourite method of serving it

Pour the mixture into small paper ramakin cases that have had a band of paper pinned round them. Leave them until set, then gently draw off the bands and arrange the creams on a lace paper.

Cost, 2S.