1/4 oz. prepared agar-agar, 2 sticks
chocolate, 1-1/2 pints milk, 1 tablespoon sugar, vanilla flavouring. Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in cold water for half an hour. Squeeze water out and pull to pieces. Put it into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of stove and let simmer very gently until quite dissolved. Meanwhile, dissolve
chocolate in rest of milk, adding the sugar. Pour the agar-agar into the boiling
chocolate through a hot strainer. This is necessary as there is generally a little tough scum on the liquid. (If put through a cold strainer, the agar-agar will set as it goes through.) When jelly is quite cold, turn out and serve.
