Bavarian Cream With Almonds

Blanch 3 ounces of sweet and 1 ounce of bitter almonds, and skin them. Put them in a pan on a moderate fire, stirring constantly. As soon as they have acquired a fine yellow color, take off and let get cold. Pound them into fine pieces. Then add

1 pint of cream, nearly boiling,

2 or 3 tablespoons of sugar,

1/2 package of gelatine, previously washed in 1/2 cup of cold water. Put upon the ice, and when ready to thicken stir till smooth. Have ready 1 pint of cream; whip and then stir it in; put into a mould and surround with ice.

Bavarian Cream With Pineapple

Cut a pineapple into fine pieces. Boil it with 1/2 pound or coffeecup of sugar. Pass this marmalade through a sieve or colander. Turn off part of the juice and add 1/2 package of gelatine, dissolved in 1/2 cup of cold water. Stir, and add 1/2 pint of whipped cream as before described.

Beautiful Cream

Make a foundation of pastry and a wall of cherries, oranges, and grapes. Fill with chestnuts, whipped cream, or a very rich ice cream.

Biveau Cream

Boil

1 pint of water, 1 ounce of gelatine, 1/4 of a vanilla bean, 1/2 pound of sugar.

When the mixture is almost cold, stir in 3 pints of thick cream, whipped to a stiff froth.

Charlotte Polonaise

Mrs. Henry C. Buckner

Yolks of 6 eggs,

2 large spoonfuls of cornstarch,

1 1/2 pints of cream.

Beat the yolks till light; add the cornstarch and cream and boil slowly till it is thick and perfectly smooth, stirring all the time to prevent it becoming lumpy.

Divide the mixture in 2 parts. Make a chocolate filling of

4 to 6 ounces of chocolate,

Sweeten to taste,

1/4 pound of macaroons.

Add to mixture and let it boil up, and set aside to cool.

With the other half make an almond filling of

1 dozen bitter almonds,

1/4 pound of sweet almonds,

1/4 pound of citron,

1/4 pound of sugar.

Blanch and pound the almonds to a paste with the citron. Stir in the sugar and rest of mixture and let it come to a boil, and set aside to cool.

Make 6 layers of pretty white cake by any good recipe. When baked cut the centres out, making a good-sized hole in each for the filling. Spread one layer thickly with the chocolate mixture, another with the almond filling, and stack them, being careful to put the mixture very thick on top. Cover the whole with a thick meringue and set in oven to harden. Remove from oven and let it cool.

Make a filling of 1 quart of whipped cream, highly seasoned with vanilla and a little wine, sugar, and any of the almond mixture that is left over. Fill the hole and let the cream come above the cake. The remainder can be served with the polonaise.

Charlotte Russe

E. D. P

2 yolks of eggs,

1 pint of new milk,

A small piece of vanilla bean,

1/4 pound of sugar,

2/3 box of Cox's gelatine,

1 quart of rich cream.

Make a custard of the eggs, milk, and sugar. Dissolve the gelatine in a full half-pint of boiling water and strain into the custard. Beat the cream to a stiff froth; then stir into the custard when it is about blood heat. Line a bowl with lady fingers, pour in the mixture, and set away to cool. This is a winter dish and difficult to make in summer.