Creams

Bananas And Cream

Slice one banana into each individual fruit dish and cover with two teaspoonfuls of powdered sugar. Over this put a tablespoonful of whipped cream flavored with vanilla extract. J. E. D.

Spanish Cream

Boil one-half ounce of gelatine in one-quarter of a pint of milk till dissolved. When nearly cold strain it through muslin and mix with it a custard made of one-quarter of a pint of milk, one-half pint of cream, the well-beaten yolks of three eggs, any flavoring, and one ounce of white sugar. Stir it until nearly cold, pour it into a damp mold and put it in a cool place to set. When wanted dip it into hot water for one-half minute, shake it well to loosen the edges, place the dish upon the mold and turn it out quickly. Care must be taken that the custard does not curdle.

Mrs. V. A. Wild.

Imperial Cream

Boil one quart of cream with the thin rind of a lemon; stir till nearly cold; have ready, in the dish in which it is to be served, the juice of three lemons, strained, with as much sugar as will sweeten the cream; pour the cream into the dish, from a pitcher, holding it high and moving it about so as to mix thoroughly with the juice. It should be made six hours before being served. Eat it with sweetmeats, apple island, or apple pie.

Mrs. O. Maine.

Macaroon Whipped Cream (Delicious)

Grate one dozen macaroons, whip one pint of cream to stiff froth, beat in gradually the grated macaroons, one-fourth cupful of sugar. Flavor with vanilla and pour in mold. When set, turn out on platter. Pour whipped cream over and decorate with candied cherries.

Minnie Jones.

Italian Cream

Take one quart of cream, sweeten one pint of milk very sweet and flavored highly with sherry wine and vanilla. Beat it with an egg beater and remove the froth, as you make it, onto a dish till it is all froth. Dissolve a package of Cox's gelatine in a little warm water. Set the dish containing the froth into a tub of ice. Pour the gelatine into it and stir constantly till it thickens, then pour into molds and set in a cool place.

Isa Robinson.

Coffee Bavarian Cream

Pour one pint of boiling water on three heaping teaspoonfuls of coffee (gound fine), strain and add the beaten yolks of four eggs and one cupful of sugar. Stir this custard over the fire until it thickens. Dissolve one-half box of Cox's gelatine in one-half cupful of cold water and when dissolved add to the hot custard. When this mixture is entirely cold beat it a few minutes and add one-half pint of whipped cream. Set on ice to harden. Mrs. (Rev.) Jos. Odery.

Ginger Cream

Soak one-quarter of a box of gelatine for one-half hour in one-half cupful of milk; stand over hot water until dissolved, add four tablespoon-fuls of powdered sugar; sprinkle over them a pint of whipped cream, two tablespoonfuls of syrup from your jar of preserved ginger, and two table-spoonfuls of chopped ginger and then turn in the gelatine through a sieve; stir until the cream begins to thicken and stand away in the mold; turn out and decorate with bits of preserved ginger. Mrs. T. M. Zeigler.

Date Cream

Remove the stones from as many dates as desired for a dessert, put in a pretty glass dish and pour over a generous amount of whipped cream. A few macaroons crumbled in with the dates improves the flavor. Set in a cold place until ready to serve. Mrs. Iole Buell.

Golden Cream

Dissolve one ounce of gelatine in a pint of cold water. Strain and add to it the juice of three oranges, grated rind of one, juice of one lemon, the yolks of two eggs well beaten and a cupful of sugar. Stir over a gentle fire until it comes to a boil, then pour into a mold. When ready to serve pour over the following sauce: Beat the whites of two eggs very stiff; add a small cupful of preserve. Beat until the preserve is in tiny shreds. Excellent. Miss Boland.

Creams. Chocolate Creams

Chocolate Cream In Molds

Soak a box of gelatine in one-half pint of cold water for two hours. Put one quart of milk in the double boiler and place on the fire. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth and glossy and then stir into the hot milk. Beat the yolks of five eggs with one-half cupful of sugar. Add to the gelatine and stir the mixture into the hot milk. Cook three minutes longer, stirring all the while. On taking from the fire add two teaspoonfuls of vanilla and one-half salt-spoonful of salt. Strain and pour into moulds that have been rinsed in cold water. Set away to harden and serve with sugar and cream.

Maria Parloa.

Chocolate Cream Renversee

Use one quart of milk, seven eggs, one-half pint of sugar, one ounce of chocolate, one-half teaspoonful of salt. Put the milk on the fire in the double boiler. Shave the chocolate and put it in a small pan with three tablespoonfuls of the sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy; then stir into the hot milk and take the milk from the fire to cool. Put three tablespoonfuls of sugar into a charlotte mold that will hold a little more than one quart and place on the stove. When the sugar melts and begins to smoke, move the mold round and round, to coat it with the burnt sugar, then place on the table. Beat together the remainder of the sugar, the eggs and the salt. Add the cold milk and chocolate to the mixture and after straining into the charlotte mold place in a deep pan with enough tepid water to come nearly to the top of the mold. Bake in a moderate oven until firm in the center. Test the cream by running a knife through the center. If firm and smooth it is done. It will take forty or forty-five minutes to cook. When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla. Maria Parloa.

Chocolate Bavarian Cream

For one large mold of cream use one-half of a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar and one ounce of chocolate. Soak the gelatine in the cold water for two hours.

Whip and drain the cream, scrape the chocolate and put the milk on to boil. Put the chocolate, two tablespoonfuls of sugar and one tablespoonful of hot water in a small saucepan and stir on a hot fire until smooth and glossy. Stir this into the hot milk. Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water and stir until cold, when it will begin to thicken. Instantly begin to stir in the whipped cream, adding one-half the amount at first. When all the cream has been added dip the mold in cold water and turn the cream into it.

Place in the ice chest for an hour or more. At serving time dip the mold in tepid water. See that the cream will come from the sides of the mold and turn out on a flat dish. Serve with whipped cream.

Maria Parloa.