1 level tablespoonful Knox Sparkling Gelatine
1/2 cup cold water
1/4 cup currants
1 cup of milk
2 egg whites
1 square chocolate
1/4 cup nuts
1/2 cup sugar
Few grains of salt
1/4 teaspoon vanilla
1/3 cup dates
1/2 cup seeded raisins


Soak the gelatine in cold water for about five minutes. Put milk with fruit in a double boiler. When hot, add chocolate, which has been melted, mixed with a little sugar and milk to make a smooth paste (or use 3 tablespoonfuls cocoa). Add soaked gelatine, sugar, and salt, remove from fire, and when the mixture begins to thicken, add vanilla, and nutmeats, chopped, and lastly, fold in stiffly beaten whites of eggs. Turn into wet mold decorated with whole nut meats and raisins. Chill, unmold and garnish with holly. Serve with sweetened and flavored whipped cream, whipped evaporated milk, or with a currant jelly sauce. 

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