But whipped cream as stated in the foregoing not being capable of carrying much sugar or flavoring, a little gelatine has to be added to give it substance. Half an ounce to a quart is sufficient unless there is to be an addition of some flavoring cordial or fruit juice, when an ounce to a quart will be the rule, and four to six ounces of sugar. No boiling is required, but set the gelatine in half a cup of milk or cream on the shelf of the range where it will gradually get hot. When it is dissolved, place the cream in a deep pan set in ice water and pour in the dissolved gelatine while beating. The cream can then be put into molds, very slightly oiled, and left to become firm, or used to fill cases lined with cake for charlottes.

Cost: 1 qt cream 20, 1/2 ounce gelatine 6, sugar 3, flavoring 20; 34 cents. Makes 2 qts when whipped light; about 18 cents for each quart mould. 865 - Bavarian Cream - Substitute.

This is, in effect, blanc-mange whipped up light while cooling, with the aid of white of eggs, so that when perfectly cold it can be sliced and shows the same spongy texture as fine bread. It is good to fill charlottes when pure cream cannot be obtained, and good for dessert in place of ice cream.

4 cups good rich milk - a quart.

1 small cup sugar - 6 ounces.

1 ounce gelatine - nearly a package of the shred kind, or 2 or 3 sheets.

3 whites of eggs.

Vanila flavoring.

Set the milk over the fire with the sugar and gelatine in it and stir it until the gelatine is all dissolved. Better not let it quite boil because sometimes milk is curdled by the gelatine at boiling point; strain it into a pan set in ice water, and when nearly cold beat it up light. Whip the three whites quite firm, and stir in and continue the beating until the cream has become nearly solid, then pour it into moulds or into the charlotte-russe case, which may have been prepared previously. The flavoring extract can be added while beating. A little salt mixed in the ice water makes it colder and hastens the setting of the cream.

Cost: milk 5, gelatine 1 oz 10, sugar 3, flavoring 4, whites 3; 25 cents for 2 quarts.