CHOCOLATE MOUSSE

Pack a 3 qt. mold in salt ice, using 2 qts. salt and enough fine ice to pack solidly between the can and the tub. Cover and set in a cool place. Whip 1 qt. cream and drain it well. Scrape 1 oz. of chocolate and put it in a small frying pan with 3 tablespoonfuls of boiling water, place the pan on a hot part of the fire and stir until the mixture is smooth and glossy. Add 1/2 cupful of the whipped cream to this, stirring well from the bottom of the pan. Then add remainder of whipped cream slowly. Wet mold in cold water, put in the mixture, pack and cover, sealing cover of mold. Put away for 3 or 4 hours, when it will be delicious.