Chocolate Bavarian Cream

Cover 1/2 box of gelatine with 1/2 teacup of water and let it soak 20 minutes. Whip 1 pint of cream. Grate 2 ounces of chocolate and boil in 1 pint of sweet milk. Add the gelatine and stir till dissolved. Take from the fire and sweeten with 1/2 cup of sugar; flavor with vanilla and turn into a pan to cool. Stir till it begins to thicken, then add the whipped cream. Stir till mixed, and pour in a bowl to harden.

Serve with whipped cream.

Chocolate Blanc-Mange

V. C. G

Soak 1/2 box of Cox's gelatine, 1 quart of sweet milk, 1/2 cake of sweet chocolate, 1/2 cup of sugar.

Flavor to taste; mix milk, sugar, and chocolate, and let it boil nearly an hour. Strain through a sieve, pressing the sediment through with a spoon. Add the gelatine and vanilla when taking it off the stove. When nearly cold, put in a mould which has been wet with cold water.

Mrs. Brutus Clay's Charlotte Russe

Dissolve 1 ounce of gelatine in 1 pint of milk by boiling. Beat the yolks of 4 eggs (sweetened) and stir them in while the milk is on the fire. When this is cooked to the consistency of custard, strain into a bowl, stirring constantly. Season 1/2 gallon of cream with whisky. Whip to a stiff froth and beat it in just as the custard (which should be seasoned with vanilla or rose water) begins to congeal. Have ready a glass bowl lined with sponge cake and pour in.

Nice Way To Cook Apples

Mrs. James E. Clay

Put on 1 pint sugar to cook to a thick syrup. Add 6 or 8 nicely peeled pippin apples. Cover and cook till done and clear. Lift carefully, then add a few pieces of stick cinnamon and cook down thick and pour over apples. A few blanched almonds make a pretty dish. Serve with plain or whipped cream.

Spanish Cream

1/2 box of gelatine, 1 quart of milk, Yolks of 3 eggs, 1 cup of sugar.

Soak the gelatine in the milk for an hour. Put on the stove and stir as it warms. Beat the yolks and sugar together and stir into the boiling milk. Flavor with vanilla. Pour into mould and serve with cream.

Tapioca And Apples

Soak 1/2 cup of tapioca in 1 quart of cold water over night. Add

4 or 5 apples cut in pieces.

Bake very slowly 2 hours. Let stand on ice 9. or 3 hours before using.

Serve with rich cream, either whipped or plain, as you may prefer.

Velvet Cream

E. D. P

1 cup of wine, 1/2 box of gelatine, 1 lemon, 1 1/2 pints of milk, 1 cup of sugar.

Dissolve gelatine in the wine over the fire. Add peel and juice of lemon, and when gelatine has dissolved, add sugar. Let it simmer, then strain. Add the milk and stir till cold. Mould and let congeal. Serve with whipped cream.