Maple Bavarian Cream

1 cupful maple syrup

4 egg yolks

1 pint heavy cream

1 tablespoonful granulated gelatine soaked in 1/3 cupful cold water

Scald the syrup and pour slowly into the beaten egg yolks, whipping constantly. Return to a double boiler and cook until the mixture will coat the spoon like custard; then add the gelatine. Put in a cool place, and, when the mixture begins to congeal, fold in the cream, and let stand till stiff in a mould prepared as directed.

Ginger Bavarian Cream

1 cupful sugar 2 egg whites 1/2 cupful boiling water Few grains salt 3/4 cupful preserved ginger, chopped fine

1/2 cupful orange juice and pulp 1 tablespoonful lemon juice 1 1/2 cupfuls heavy cream 1 1/2 tablespoonfuls gelatine, soaked in 2 tablespoonfuls cold water

Boil the sugar and water for five minutes. Then add the gelatine and turn onto the egg whites, beaten stiff, whipping constantly until cold. Then beat the cream stiff, gradually adding the orange and lemon and finally the ginger. Fold in the gelatine mixture, and pour the Bavarian into a prepared mould to stiffen. Serve with whipped cream, flavored with ginger syrup, and garnish with candied cherries and sliced preserved ginger.

Caramel Bavarian Cream

3/4 cupful sugar 2 egg yolks, or 1 egg 1/2 cupful boiling water 1 teaspoonful vanilla

1 1/2 cupfuls heavy cream 1 tablespoonful gelatine, soaked in water to cover

Caramelize 1/2 cupful of the sugar and add to it the boiling water; when dissolved, turn onto the egg yolks, slightly beaten and mixed with the remaining sugar, and cook until thick, like custard. Add the gelatine, and slightly chill the mixture.

When beginning to congeal, fold in the cream which has been whipped stiff with the vanilla. Pour into a mould which has been prepared as directed, and let stiffen. Serve with a garnish of browned almonds and a caramel sauce.

Banana Bavarian Cream

1 1/2 cupfuls sifted banana pulp 1 1/2 tablespoonfuls lemon juice 3/4 cupful orange juice

3/4 cupful sugar 1 1/2 tablespoonfuls gelatine 1/4 cupful cold water 1 cupful heavy cream

Soak the gelatine in cold water for five minutes and dissolve over hot water. In the meantime, put the banana through a potato ricer, and heat in a double boiler. Add the sugar to this, and then the gelatine. Cool a little and turn in the fruit juices. When beginning to congeal, whip the cream and fold into it. Pour into individual moulds, prepared as directed, and let stiffen. Serve with additional whipped cream.

Grape Juice Bavarian Cream

3 tablespoonfuls granulated gelatine 1/4 cupful cold water 1 tablespoonful lemon juice 1 cupful grape juice 1/3 cupful boiling water

1 1/2 cupfuls heavy cream Lady fingers Candied violets Whipped cream for decorating

Soak the gelatine in the cold water for five minutes, add the boiling water, and, if not dissolved, set over steam until liquified. Cool a little, add the fruit juices and stand in cold water until it begins to congeal, then fold in the beaten cream. In the meantime, chill a mould. Line it with lady fingers, turn in the grape mixture, and let it stiffen. Unmould and garnish with extra cream and the candied violets.