Strawberry Bavarian Cream

1 quart of strawberries 1 cup of sugar

1/2, box of gelatine 1 pint of cream

1/2, cup of cold water

Cover the gelatine with the water, and soak a half-hour. Mash the berries and press them through a sieve fine enough to remove the seeds; add the sugar, and stir until dissolved. Stand the gelatine over boiling water; and, when melted, strain it into the strawberry juice; mix, turn into a tin basin, and finish the same as Raspberry Bavarian Cream.

American Cream

1/2, box of gelatine 1 1/2 pints of milk

1 cup of sugar

Juice and rind of one lemon

Cover the gelatine with a half-cup of cold water, and soak a half-hour. Put the milk on to boil in a farina boiler, add the gelatine to it, stir until dissolved, strain, take from the fire, and stand aside until cool. When cold, add the sugar and lemon, stir well, turn into a mould, and stand away to harden. Serve with Cream or Vanilla Sauce. This will serve eight persons.

Fried Cream

1 pint of milk Yolks of three eggs 1/4 of a nutmeg, grated

1 tablespoonful of corn-starch 1/2, cup of sugar 1 teaspoonful of vanilla

4 tablespoonfuls of flour

Put the milk on to boil in a farina boiler, moisten the flour and corn-starch in a little cold milk, then add it to the boiling milk. Stir, and boil five minutes. Now add the sugar, nutmeg, and the yolks of three eggs well beaten. Let cook one minute; take from fire and add flavoring. Turn into a square mould, and stand in a cold place for four or five hours. Then sprinkle some bread crumbs on a baking-board, turn the cream out on them, and cut it into squares. Dip them first in beaten egg, then in crumbs, and fry in boiling fat. Serve with powdered sugar sifted over.

Hamburg Cream (Mrs. John W. Pepper, Philadelphia)

5 eggs 2 lemons

1/2 pound of sifted sugar Beat the yolks with the juice and grated rind of the lemons, also the sugar; put it on the fire, and let it come to a boil. Then add hastily the whites of the eggs beaten stiff. Stir all well together; take immediately off the fire and put in glasses. In making this, always use a farina boiler. This recipe will fill eight glasses.

Italian Cream

1 quart of milk 1/2 box of gelatine 1/2 cup of sugar

4 eggs

1 teaspoonful of vanilla 1/2 cup of cold water

Cover the gelatine with the cold water, and soak a half-hour. Put the milk on to boil in a farina boiler. Beat the yolks of the eggs and sugar together until light, then stir them into the boiling milk; stir over the fire a half-minute; take from the fire, add the gelatine and vanilla, and stand aside to cool. When slightly cool, not stiff, add the whites of the eggs beaten to a stiff froth, turn into a mould, and stand away in a cool place to harden.

This is sufficient to fill a mould holding one and a half quarts, and will serve nine people.

Orange Cream

1/2 box of gelatine 1 cup of sugar 5 oranges

1 pint of cream 1 pint of milk Yolks of five eggs

Cover the gelatine with cold water, and let it soak for a half-hour. Whip the cream. Put the milk on to boil; as soon as it boils, dissolve the gelatine in it. Beat the yolks and sugar together until light, and strain the milk and gelatine into them. Wash the boiler and return the mixture to it; stir it over the fire for two minutes and then turn it out to cool. When cold, add the juice of the oranges strained through a sieve. Now place the basin in a pan of cracked ice, and stir continually until it just begins to thicken, then add the whipped cream and stir very carefully until thoroughly mixed. Wet a fancy mould with cold water, turn in the mixture, and stand on the ice to harden. Serve plain or with whipped cream heaped around it. This is delicious.

Snow Cream

Beat the whites of four eggs until foamy, then add gradually four tablespoonfuls of powdered sugar, beating all the while, then beat until stiff enough to stand alone; add one tablespoonful of sherry and a teaspoonful of vanilla; stir in carefully one pint of cream, whipped. Serve in small glasses.

This will serve eight persons.

Velvet Cream

Make the same as Charlotte Russe, turn into a fancy mould that has been dipped in cold water, and stand in a cold place to harden.

This will serve twelve persons.

Tapioca Cream

1 quart of milk 1 cup of tapioca

1/2 cup of sugar 4 eggs

1 teaspoonful of vanilla

Soak the tapioca, in cold water enough to cover, over night.

In the morning, put the milk and tapioca in a farina boiler and boil until the tapioca is clear, stirring all the time. Beat the yolks and sugar together until light; then beat the whites to a stiff froth, stir them carefully into the yolks and sugar, and then add them to the tapioca, and stir and boil about one minute. Take from the fire, add the vanilla, and turn out in a glass dish to cool. This will serve six persons.