Bavarian Cream

box or 2 tablespoons gelatine 1 pint milk Yolks of 7 eggs

5 tablespoons powdered sugar 1 cup milk 1 cup rich cream

1 teaspoon vanilla

Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire. Beat the yolks of the eggs until light; add the sugar and more milk; stir well; add the hot milk and gelatine. When thoroughly mixed stir in the cream; flavor and add more sugar if desired. Return to the fire; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time.

Bridge-Whist Pudding

1 pint milk

1 egg

Sugar

1 teaspoon vanilla

1 cup thick cream

box or 1 tablespoon gelatine cup water English walnuts Candied cherries Lady fingers

Make a custard of the milk and egg, sweetening to taste and flavoring with vanilla; to this add the cream, whipped, and the gelatine, dissolved in the water. Add chopped walnuts and cherries and turn into a mold lined with lady fingers. Stand aside for several hours before serving.

Joyful Pudding

⅓ cup rice cup milk 1 cup sugar

1 tablespoon gelatine 1 tablespoon cold water 1 teaspoon vanilla

1 cup thick cream

Clean the rice and cook it in a little water for five minutes; drain thoroughly; then cook with the milk for one hour, using a double boiler. Set the pan in cold water; add the sugar and the gelatine which has been previously soaked in the cold water. When thoroughly cold add the cream, whipped, and the vanilla.

Charlotte Russe

cup cold water 1 tablespoon gelatine cup boiling water cup sugar

1 pint whipped cream 1 teaspoon vanilla 6 maraschino cherries 1 dozen lady fingers

Soak the gelatine in the cold water; add the hot water; stir until dissolved; then add the sugar. As soon as this is cool but not cold whip it into the cream which has already been whipped; flavor with vanilla and chopped cherries and turn into a bowl lined with halves of lady fingers.

Whips

box or 2 tablespoons gelatine 1/2 cup cold water 1 cup boiling water

cup sugar

1 teaspoon vanilla

Whites of 2 eggs

Candied Cherries

Soak the gelatine in the cold water; pour over it the boiling water; add the sugar and the vanilla. When this begins to congeal add the unbeaten whites of eggs; beat until white and frothy; fill glasses and place a candied cherry on top of each. Serve with cream or with custard sauce.

Prune Whip

1 pound prunes Whites of 2 eggs

Sugar to taste 1 tablespoon pulverized sugar

Wash the prunes thoroughly and soak them over night. In the morning cook until tender in the water in which they have soaked; remove the stones; chop fine and sweeten to taste. Beat the eggs; add the powdered sugar, then the prunes. Beat thoroughly and stand on the ice to chill. Serve in individual glasses or paper cases with whipped cream or custard sauce.