Orange Bavarian

1 tablespoon granulated


2 tablespoons cold water

1 cup orange juice (2 to 3 oranges)

1 small lemon (juice)

1 cup sugar

4 eggs

6 sponge or lady fingers

Cover gelatine with cold water. Let stand to soften. Squeeze juice from oranges and lemon. Heat orange and lemon juice with 1/2 cup sugar. Beat yolks of eggs and add 1/2 cup sugar to them. Add hot juice slowly and then stir over hot water until the mixture thickens. x\dd softened gelatine, stir till all is dissolved, strain, cool till it begins to thicken, beat well. Add whites of eggs beaten stiff. Set in a pan of ice water and beat till thick enough to hold in shape. Turn into a mould lined with lady fingers and chill. Serves 8 to 10.

Charlotte Russe

1 tablespoon granulated gelatine 1/4 cup cold water 1/3 cup hot water

1/3 cup powdered sugar 1 1/2 teaspoon vanilla 1 pt. cream, whipped 6 lady fingers

Soak the gelatine in the cold water until soft. Add the hot water and sugar. Strain. Place the bowl in a pan of ice water and stir constantly. Add flavoring. When it forms a thick syrup beat thoroughly. Then add the whip from the cream one-third at a time. Arrange the sponge fingers one-half inch apart around the sides of a mould turning the crust out. Fill with the cream. When thoroughly chilled, turn out and serve. Serves 8 to 10.

Caramel Charlotte

1 tablespoon gelatine 1/4 cup cold water

1 cup sugar 1/2 cup boiling water

1 cup cream

1 teaspoon vanilla

5 egg whites

Soak the gelatine in cold water. Scald cream. Caramelize the sugar, add boiling water. Pour syrup over gelatine, stir until dissolved, add cream, strain into bowl, and place the bowl in ice water. Stir occasionally. When of the consistency of thick syrup, add vanilla, and beat well. Then add well-beaten egg whites and beat well together until ready to set, then pour into a wet mould. Chill. Serves 8 to 10.