Chocolate Mousse

Take a pint cake tin and line the sides with savoy biscuits fitting them close to each other. Cutting off the ends of biscuits that stand above the tin. Dissolve half an ounce of gelatine powder in a gill milk in a teacup. Whiphalf a pint of cream to a stiff froth and add sugar and vanila to flavour it. Then **** dissolved gelatine gradually into the cream and mix it well . Spoon and pour it gently into the mould so as not to (?disturb) the biscuits. When cold, turn out **** and garnish (the rest of the sentence is not legible.)