Bavarian Cream With Eggs

1/2 box Cox's gelatine. 1/2 cupful warm water. 1 quart cream.

4 tablespooufuls sugar. 4 eggs (yolks only). 1 teaspoonful vanilla.

Soak the gelatine in the warm water for two hours. Put one pint of the cream in a double-boiler, and heat to a boiling point, but do not boll it. Dissolve the gelatine and sugar in this, and remove from the fire. When it is a little cool, beat the eggs and stir them in. Leave it till thick as mush, but not firm. Then beat in lightly a spoonful at a time the remaining pint of cream, whipped light. Then pour into wet moulds, to form.

Bavarian Cream Without Eggs

1/2 box Cox's gelatine. 2/3 cupfuls cold water. 1/3 cupful boiling water.

1 cupful sugar. 1 wineglass wine. 1 pint cream.

Soak and dissolve the gelatine. Add the sugar and wine; set it on the stove and stir till it begins to thicken. Then remove and beat in the cream, previously whipped. Pour into the mould to stiffen.

Chocolate Bavarian Cream

Make like the above, but add more sugar, and omit the wine, and substitute four tablespoonfuls of chocolate, previously wet to a smooth paste with a little boiling water.

Bavarian Cream With Berries

1/2 box Cox's gelatine. 1/2 cupful warm water.

2 1/2 pounds strawberries or raspberries.

Sugar, to make very sweet.

1 pint cream, whipped.

Soak the gelatine in the warm water, for one hour, on the back of the stove where it will not boil. While it is soaking, squeeze the berries through a bag, or pulp them through a colander. In the juice, dissolve the sugar.

Then stir in the soaked gelatine. Leave it until it begins to stiffen, and then beat in the whipped cream.

Put into wet moulds. If you choose, serve fresh berries around the Cream when it is turned out of the mould.

Spanish Cream. 1/4 box Cox's gelatine. 1 quart milk. l 1/2 small cupfuls sugar. 3 eggs, yolks and whites separate. 1 gill wine (or, teaspoonful flavoring). 1 lemon. .

Soak the gelatine in one cupful of the milk, cold, for twenty minutes. Boil the rest of the milk in a doubleboiler. Pour it upon the gelatine and dissolve it. Beat the yolks of the eggs and the wine with the sugar, reserving half a cupful of the latter. Add the dissolved gelatine. Stir all well together. Pour into the dish in which it is to be served.

Beat the whites of the eggs to a stiff froth; then stir in the reserved half cupful of sugar and the juice of the lemon. Spread a part of this frosting with a knife around the rim of the dish containing the custard. Then cover the whole top either smoothly or roughly with the remainder.

Set it in a very hot oven, just long enough to brown delicately. When cool set it on ice to stiffen. This will keep three or four days in a cold place, and is best made the day before it is to be used.

Italian Cream

1/3 box Cox's gelatine. 2 1/4 cupfuls milk.

3 eggs, yolks and whites separate.

5 tablespoonfuls sugar.


Put the gelatine and the milk together in a double boiler. When the milk is scalded, stir the gelatine to dissolve it. Remove from the fire, and pour the mixturd upon the yolks of the eggs, previously beaten with the sugar. Stir fast to avoid curdling. Put back on the stove and boil a minute as you would custard. Do not leave it too long or it will curdle.

Take it off, and when a little cool, add the flavoring, and slowly and gradually stir in the whites beaten stiff. Beat all five minutes, then pour into wet moulds, and set away to harden.

This makes a rich and beautiful looking dish, clear on top, yellow in the middle and like Charlotte Russe below.