1 envelope Knox Sparkling Gelatine. 1/4 cup sliced citron or nuts, as preferred. 3/4 cup cold water. 1 cup sugar. 1/2 cup currants. 1/2 teaspoon vanilla. 1 1/2 squares chocolate. 1 cup seeded raisins. 1 pint milk. 1/2 cup dates or figs, if desired. Pinch salt.

Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla.