Chocolate Cream Custard

1 cup sugar.

4 eggs.

3 cups scalded milk.

½ teaspoon vanilla 2 ounces Lowney's Premium Chocolate.

½ teaspoon salt.

Melt sugar in clean omelet pan; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water.

Strain into individual molds. Set in a pan of hot water and bake in a moderate oven until firm. Chill; unmold, and serve with Chocolate Sauce or Caramel Sauce.

Cocoa Cream

2 cups light cream.

2 tablespoons granulated gelatine.

¼ cup cold water.

2 egg yolks.

2 egg whites.

½ cup cocoa ¼ inch stick cinnamon 1 teaspoon vanilla 1 cup heavy cream ¼ teaspoon salt.

½ cup sugar.

Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add to gelatine which has been soaked in cold water, and stir until dissolved.

Add salt, vanilla, and whites of eggs beaten until stiff; when well blended, add heavy cream beaten until thick with Dover egg beater. Mold, chill; and serve with cream.

Cocoa Almond Cream

Use receipt for Cocoa Cream and add one cup blanched, chopped, and browned almonds just before molding.

Cocoa Tutti-Frutti Cream

Use receipt for Cocoa Cream. Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding.

Chestnuts With Chocolate Cream

1 cup mashed chestnuts 4 tablespoons powdered sugar ⅛ teaspoon salt 4 tablespoons cream 3 tablespoons sherry wine.

1 cup heavy cream.

3 tablespoons powdered sugar.

1 teaspoon vanilla or.

2 tablespoons maraschino.

4 tablespoons Lowney's Premium.

Chocolate, melted.

Chestnut Mixture.

Boil one quart French chestnuts; remove shells, press through potato ricer; add sugar, salt, cream and flavoring.

Fill individual molds with this mixture. Chill. Remove from molds and serve around the Chocolate Cream Mixture.

Chocolate Cream Mixture

Beat the one cup heavy cream in above receipt; add powdered sugar, chocolate and flavoring. Arrange in the shape of a pyramid; garnish with candied cherries and angelica, cut in small pieces.

Cocoanut Molds With Chocolate Sauce

2 cups milk.

3 tablespoons cornstarch mixed with 3 tablespoons cold milt.

¾ cup powdered sugar ⅛ teaspoon salt ¾ cup shredded cocoanut 3 egg whites.

Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff. Turn into molds, chill, and serve with Chocolate Sauce.