Spanish Cream

1 1/2 tablespoonfuls granulated gelatine 3 cupfuls milk 3 eggs

1/2 cupful sugar

Few grains salt

1 teaspoonful vanilla

Soak the gelatine in the milk, then scald it; add the sugar, and beat the egg yolks slightly. Pour on this the milk mixture, return to the double boiler and cook like a custard, until slightly thickened. Remove from the heat, add the salt and flavoring and pour onto the egg whites, beaten until stiff. Then pour into individual moulds prepared as for gelatine. If to be moulded in a large receptacle, increase the amount of gelatine to 1 3/4 tablespoonfuls.

Caramel Spanish Cream

1/2 tablespoonful granulated gelatine 3 cupfuls milk 3 eggs

1/4 cupful boiling water 3/4 cupful sugar Few grains salt 1/2 teaspoonful vanilla

Scald the gelatine with the milk. In the meantime, caramelize one-half the sugar, add the boiling water and turn into the milk mixture. Beat the egg yolks slightly, mix with the remaining sugar and the salt, pour in the milk and return to a double boiler, cooking until thickened, stirring constantly. Remove from the heat, add the vanilla and the egg whites, whipped stiff, turn into individual moulds, prepared as directed, and chill. Serve with caramel almond sauce or light cream.

Strawberry Sponge

1 tablespoonful granulated gelatine 4 tablespoonfuls cold water 6 tablespoonfuls boiling water

2 egg whites 1 1/4 cupfuls sugar 2 tablespoonfuls lemon juice 1 1/4 cupfuls mashed strawberries and juice

Soften the gelatine in the cold water for five minutes, add the hot water and set over steam until dissolved. Then add the sugar and, when cooled, the strawberry and lemon juice. Set in ice water and beat occasionally, until it begins to "set," then add the stiffly whipped egg whites and beat till almost stiff. Turn into a mould, which has been oiled as directed, let chill, unmould and garnish with sweetened whipped cream and strawberry halves.

Grape Sponge

2 tablespoonfuls granulated gelatine 1/2 cupful grape juice 1/4 cupful lemon juice

1 1/4 cupfuls boiling water 2 egg whites 3/4 cupful sugar

Soak the gelatine in cold water to cover for five minutes. Then dissolve the sugar in the boiling water, add the gelatine and stir over hot water until it is dissolved. Cool, and add the fruit juices. Set in cold water until it begins to congeal. Beat the egg whites light, add to the gelatine, beat thoroughly, and set aside to stiffen in a mould prepared as directed. Serve with whipped cream, and garnish with candied violets if convenient.

Coffee Sponge Cream

1 1/2 cupfuls cold coffee 3/4 cupful milk

1 1/4 tablespoonfuls granulated gelatine

2 eggs

2/3 cupful sugar

1/4 teaspoonful salt

1/4 teaspoonful vanilla

Add the gelatine, one-half the sugar and the milk to the coffee. Heat in a double boiler, then beat together the remaining sugar and the egg yolks; combine and cook, stirring constantly till it coats the spoon. Beat the egg whites stiff, add the vanilla and salt and pour in the custard mixture, beating all the time. Turn into a mould, oiled as directed, and chill. Serve with sliced bananas, or whipped cream.