Strawberry Bavarian Cream

Line a mould with large, fresh strawberries cut in halves, fill with Charlotte Russe mixture.

Pineapple Bavarian Cream

1/2 box gelatine or

2 tablespoons granulated gelatine 1/2 cup cold water

1 can grated pineapple 1/2 cup sugar 1 tablespoon lemon juice Whip from 3 cups cream

Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice, and soaked gelatine; chill in pan of ice-water, stirring constantly; when it begins to thicken, fold in whip from cream, mould, and chill.

Royal Diplomatic Pudding

Place mould in pan of ice-water and pour in Wine Jelly II one-half inch deep. When firm, decorate with candied cherries and angelica, proceed as for Fruit Chartreuse, filling the centre with Charlotte Russe mixture or Fruit Cream.

Fruit Cream

Peel four bananas, mash, and rub through a sieve; add pulp and juice of two oranges, one tablespoon lemon juice, one tablespoon Sherry wine, two-thirds cup powdered sugar, and one and one-fourth tablespoons granulated gelatine dissolved in one-fourth cup boiling water. Cool in ice-water, stirring constantly, and fold in whip from two cups cream.

Ivory Cream

3/4 tablespoon granulated gelatine

1 tablespoon cold water

2 tablespoons boiling water

3 cups cream

4 tablespoons powdered sugar 3 tablespoons Madeira wine

Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of ice-water, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly.

Pudding A L'Adrea

2 cups thin cream

1 1/2 tablespoons granulated gelatine

2 tablespoons cold water

3/4 cup sugar

Whites 4 eggs 3 tablespoons Sherry 11/2 tablespoons Sauterne Sauterne jelly mixture

Make one-half recipe for Sauterne Jelly (see p. 420), allowing one and one-half tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mould alternately with green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd cherries cut in quarters.

Scald cream, add gelatine soaked in cold water, and sugar. When mixture begins to thicken add whites of eggs beaten until stiff. Set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.

French Easter Cream

1/3 cup raisins 1/4 cup brandy 2 cups cream 1/2 cup sugar Yolks 3 eggs 1/8 teaspoon salt

1 tablespoon granulated gelatine

2 tablespoons cold water

Maraschino Slow Gin Brandy

1/4 cup each

1 teaspoon vanilla

Seed raisins, add brandy, and cook in double boiler until raisins are soft. Make a custard of cream, sugar, egg yolks and salt. Remove from range, add gelatine soaked in cold water. Strain, cool slightly, add flavorings, stir until mixture thickens, then add raisins. Mould and chill. Remove from mould, and garnish with Sauterne Jelly (colored violet), cut in cubes, and fresh violets.

Marshmallow Pudding à La Stanley

1/2 pound marshmallows 1 cup heavy cream 1/2 teaspoon vanilla

1/4 cup candied cherries

1/2 cup English walnut meats

2 tablespoons powdered sugar

Soak cherries in rum to cover one hour, then cut in pieces. Cut walnut meats and marshmallows in small pieces. Whip cream, add sugar and vanilla, fold in remaining ingredients. Mould and chill.