Plain Bavarian Cream

3/4 cupful sugar

2 egg whites

1/2 cupful boiling water

Few grains salt

1 teaspoonful vanilla

1 cupful heavy cream 1 tablespoonful 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, whipped stiff, beating constantly until cold. Then fold in the vanilla and the cream, whipped stiff, and pour into a mould prepared as directed. Serve with a caramel or fruit sauce.

Orange-Rice Bavarian

3 cupfuls milk

1/3 teaspoonful salt

1 1/4 tablespoonfuls gelatine

1 teaspoonful orange flavoring

1/2 cupful chopped, candied orange peel

1/2 cupful uncoated rice

(blanched) 1/2 cupful sugar 1/2 cupful cold water 1 cupful heavy cream, whipped

Scald the milk with the orange peel; add the rice and salt. Cook until the rice is tender. Then add the sugar and gelatine which has been soaking in 1/2 cupful cold water and has then been dissolved over hot water. Cool the mixture and flavor. When it begins to set, fold in the whipped cream, and turn into a mould, prepared as directed. Chill and serve with fruit compote (mixture of fresh fruits), well-sweetened.

Strawberry Bavarian Cream

2 cupfuls strawberry juice 1 1/2 cupfuls powdered sugar 2 cupfuls heavy cream

1 1/2 tablespoonfuls granulated gelatine soaked in 1/2 cupful cold water

Dissolve the gelatine over hot water. Add to the strawberry juice, and let stand until beginning to congeal. Whip the cream, beating in the sugar: Combine the mixtures, folding in the cream, and fill individual moulds prepared as directed. Let set, and serve, garnished with whole berries, with cream, or with cold orange sauce.

Raspberry Bavarian Cream

Substitute raspberries for the strawberries in the recipe for Strawberry Bavarian Cream.

Peach. Bavarian Cream.

2 cupfuls milk

1 1/2 tablespoonfuls gelatine, dissolved in 1/2 cupful cold water 1 cupful cream

1 cupful peach pulp

1/2 cupful sugar

2 egg yolks

2 egg whites

1 tablespoonful lemon juice

Scald the milk, and pour slowly over the egg yolks, well-beaten and mixed with the sugar; return to a double boiler and cook till it coats the spoon. Add the gelatine and cool. Whip the cream stiff, add the egg whites, whipped dry, and fold into the custard. Add the peach pulp, which has been sweetened to taste, and the lemon juice. Pour into a mould prepared as directed, and let stiffen. Serve with additional sliced and sugared peaches.

Coffee Bavarian Cream

2 1/2 cupfuls rich milk 4 tablespoonfuls ground coffee 2 tablespoonfuls gelatine soaked in 1/4 cupful cold water

3/4 cupful sugar

Few grains salt

1/2 teaspoonful vanilla

2 eggs

1 cupful heavy cream

Scald the coffee in the milk, and strain through a cheesecloth. Separate the eggs and beat the yolks slightly. Beat the sugar into them, add the salt, stir the mixture into the scalded milk, cooking until thickened like custard. Add the soaked gelatine and stir until dissolved, then set in cold water. Beat the egg whites light, whip the cream solid, and combine them. When the custard mixture has begun to congeal, fold in the cream mixture and the vanilla. Pour into a mould prepared as directed, and let "set" like gelatine in a cold place.