Soak 1 ounce gelatine in 1 cup cold milk for 15 minutes; then add 2½ cups boiling milk; mix ¼ pound grated Baker’s chocolate with ½ cup cold milk; add it to the gelatine with 6 tablespoonfuls sugar; place this in a saucepan over the fire and stir till it boils; remove from fire, add 1 teaspoonful vanilla extract and when cold pour it into the moulds, which have been rinsed out with cold water and sprinkled with sugar; set in a cool place till firm; this may be served with or without vanilla sauce.