Spanish Cream

1 ounce (2 tablespoons) granulated gelatin 1cup cold water 1/2 cup hot milk 1/2 cup sugar

1/4 teaspoon salt 2 eggs

2 1/4 cups cold milk 1 teaspoon vanilla

Make a custard of the egg-yolks, sugar and hot milk. Add the softened gelatin. Proceed as for standard sponge mixtures. Mold, chill and serve with whipped cream.

Plain Bavarian Cream

1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1 pint scalded milk 4 egg-yolks

1/2 cup sugar

Salt

1 teaspoon vanilla

1 pint heavy cream

Soak the gelatin in cold water until soft. Make a soft custard of the milk, egg-yolks, sugar and flavoring. Stir the softened gelatin into the hot custard. When the gelatin has dissolved, strain and cool. Whip the cream and fold it in as the mixture congeals.

Rice Bavarian

1 1/2 pints milk

Lemon-peel

1/2 cup rice

1/4 teaspoon salt

1/2 cup sugar

1 teaspoon flavoring

1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1 cup heavy cream Strawberries

Put the milk and a few thin cuts of lemon-peel into a double boiler. When it is hot, stir in the well-washed rice and salt. Cook until the rice is perfectly tender. The milk should be nearly absorbed, leaving the rice very moist. Add to the hot cooked rice the flavoring, the sugar and the gelatin, which has been soaked in the cold water, and mix carefully. When the mixture is beginning to set, fold in the cream, whipped stiff. Pour into a mold and chill. Serve with sweetened crushed strawberries. The white mold with red sauce makes a charming combination.

Mont Blanc

1 pound large chestnuts 1/2 teaspoon salt

3/4 cup sugar Whipped cream

Put the chestnuts into the oven for a moment, until the shell and inner skin can be easily removed. Boil the skinned chestnuts in water with the salt and three tablespoons of the sugar, until they are very tender. Add one-half cup sugar to the water and chestnuts and let stand until thoroughly cold. Remove chestnuts from this sirup and run them through a potato-ricer on to a platter, mounding it high. Save a few of the finest whole pieces to decorate the dish. Top the mound with a spoonful of sweetened whipped cream, and put a border of whipped cream around the edge of the dish, dotting it with the whole nuts here and there.

Macaroon Bisque

1 cup heavy cream Powdered sugar Vanilla

18 macaroons

6 maraschino cherries

Whip a cup of cream until stiff, sweeten with powdered sugar and flavor lightly with vanilla. Stir in six macaroons broken in small pieces, but not powdered. Pile in sherbet glasses with a border of the whole macaroons and decorate with marshmallows or maraschino cherries. This is an excellent emergency dessert.

Pineapple Ambrosia

1 fresh pineapple or

1 can crushed pineapple 1/2 pound marshmallows

1 cup heavy cream

2 tablespoons sugar

1 1/2 tablespoons lemon-juice

Shred the pineapple with a fork. Cut the marshmallows into small pieces, using a pair of scissors. Mix the pineapple and marshmallows and let stand on ice until thoroughly chilled. Just before serving, whip the cream and add the sugar to it. Add lemon-juice to the pineapple mixture and then fold in the whipped cream. Serve immediately in individual glasses or in a large dessert dish.