Bavarian Cream

1 quart of cream or milk. 1/2 box of gelatine.

2 teaspoonfuls vanilla.

4 eggs.

1 coffeecupful sugar.

Boil the sugar to a syrup in a little water. Dissolve the gelatine in enough water to cover it. Scald the milk and turn in the gelatine, beaten yolks, syrup and flavoring. Remove from the stove and stir in the stiffly beaten whites. Turn into a wet mold and cool. Serve cold with or without strawberries, peach preserves or plum jelly.

Strawberry Cream (I)

1 quart of ripe, hulled strawberries. 1 cupful white sugar.

Set over a moderate fire and stew gently, covering the saucepan closely, and stirring occasionally. When the fruit has stewed ten minutes, remove and rub through a sieve with the back of a Wooden spoon. Set it away. When cool, stir in 1/2 pint of thick cream. Place on ice until thoroughly cool, and serve with a garnishing of large whole strawberries.

Raspberry Cream

1 pint red raspberries. 1 pint whipped cream.

1/2 package gelatine soaked in 1/2 cupful cold water. 1 cupful powdered sugar dissolved in 1 cupful boiling water. 4 egg-whites.

To this add the soaked gelatine, stir and set aside to cool. Beat the whites of the eggs stiff and when the jelly is growing firm whip this into the frothed whites. Stir in the berries and turn into any mold, plain or fancy. Turn out on an ornamental glass plate and heap the freshly whipped cream about it.

Strawberry Cream (II)

Make in the same manner as the Raspberry Cream given above.

Raspberry Cream (II)

Make the same as Strawberry Cream No. I.

Gooseberry Cream

Stew 1 quart of gooseberries with 2 cupfuls of white sugar. When done, strain through a sieve. Make a boiled custard as follows: 1 quart of milk, 3 eggs; sweeten and flavor to taste, and stir the gooseberries through this. Serve in a deep glass dish. 1/2 cupful of cream may be whipped and piled over the top if the dish is wished especially nice.

Fruit Creams

Take any kind of stiff preserves or jam and put in the bottom of a glass dish. Make the Snow Cream or the Italian Cream, and when it is nearly cold turn over the fruit. Serve cold.

Whipped Cream

1 pint thick cream. 1 small cupful white sugar.

1 wineglass of rose-water, or some other flavoring. Mix and put the dish on ice for an hour, or set for the sam. length of time in a pan of cold water, as cream whips much better when chilled. Whip with an egg-whip. Put the froth, as fast as it rises, to drain on a sieve placed over a deep dish. If large bubbles rise, stir in and whip over again. Whip over the cream that drips. When no more.froth rises, heap the cream in a glass dish, or serve in small glasses. Set on ice, if possible, a short time before serving. Delicious filling for Charlotte Russe or very dainty to serve with delicate cakes of any kind.

Whip Syllabub

1 pint thick, sweet cream.

6 tablespoonfuls powdered sugar.

2 lemons, juice of 2 and grated rind of 1. 2 tablespoonfuls rose-water.

2 whites of eggs, stiffly beaten. Beat all together with an egg-whip. Put plum or any other jelly in the bottom of glasses and fill them with froth as fast as it rises.

Lemon Snow

1 box Cox's gelatine dissolved in 3 cupfuls boiling water. Juice of 3 lemons. 1 1/2 cupfuls sugar. When nearly cold, stir in the whites of 4 eggs, beaten stiff. Put in the dish, set on ice or in cold water. Garnish with small squares of red jelly before sending to table.

White Mountain

3 cupfuls milk. 1 cupful sugar.

4 eggs.

1 teaspoonful lemon extract.

1 tablespoonful corn-starch, or flour. Boil the milk. Beat the whites of eggs with 3 tablespoonfuls of sugar extra, and the lemon extract. Put in the boiling milk to cook. Turn with a large ladle and lift carefully out. Beat the yolks, sugar and corn-starch together smoothly, and stir into the milk. Let boil and flavor with an extra teaspoonful of lemon extract. Cool and put in a handsome shallow glass dish, heap the cooked whites in the center. Keep in a cool place until served. Bed sugar may be sprinkled over the top if wished.