Apricot Bavarian Cream

1 pint-can or one pint fresh apricots

1/2 box of gelatine 1/2 pint of cold water

1 pint of cream

Cover the gelatine with the water and let soak a half-hour. Press the apricots through a colander; if fresh, first stew and sweeten them. Stir the gelatine over boiling water until dissolved. Whip the cream. Add the gelatine to the apricots, mix, and turn into a tin basin; stand the basin in a pan of cracked ice or snow, and stir constantly until it begins to thicken; then add the whipped cream, stir carefully until thoroughly mixed; turn into a mould and stand aside to harden. Serve with whipped cream heaped around the base.

Coffee Bavarian Cream

1/2 box gelatine 1/2 pint of milk 1 pint of cream

1 teaspoonful of vanilla

1 cup of sugar

1 cup strong boiling coffee

Cover the gelatine with cold water and let it soak for a half-hour; then pour over it the boiling coffee; add the sugar, and stir until it is dissolved; then strain into a tin basin; let stand until cool. While it is cooling, whip the cream. When cool, add first the milk, and then the whipped cream; stir carefully until thoroughly mixed, turn into a mould, and set away to harden.

Caramel Bavarian Cream may be made as above, using one pint of milk, two tablespoonfuls of caramel, and a gill of sherry instead of the coffee.

Chocolate Bavarian Cream

1 pint of milk 1 pint of cream 1/2 cup of sugar

1/2 box of gelatine 2 ounces of chocolate 1 teaspoonful of vanilla

1/2 cup of water

Cover the gelatine with the water, and let soak a half-hour. Whip the cream, grate the chocolate, put the milk on to boil; when boiling, add the chocolate and gelatine, stir until dissolved. Take from the fire, add the sugar and vanilla, then turn into a tin basin to cool; stir continually until it begins to thicken, then add the whipped cream; stir carefully until thoroughly mixed, then turn into a mould to harden. Serve with whipped cream around the base.

Peach Bavarian Cream

Peach Bavarian Cream is made precisely the same as Apricot Bavarian Cream, using one pint can or nine fresh peaches.

Pineapple Bavarian Cream

1 pint of grated pineapple 1/2 pint of sugar

1/2 box of gelatine 1 pint of cream

1/2 cup of cold water

Cover the gelatine with the cold water, and let soak a half-hour. Put the pineapple and sugar in a porcelain-lined kettle, and let it simmer slowly while the gelatine is soaking. Then add the gelatine to the pineapple, and stir until dissolved. Turn into a tin basin, and finish the same as Apricot Bavarian Cream.

One pint of canned pineapple may be used in place of the fresh, omitting the sugar.

Plum Bavarian Cream

Make precisely the same as Apricot Bavarian Cream, using one pint of preserved or canned plums instead of the apricots.

Raspberry Bavarian Cream

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

1 pint of raspberry juice 1 pint of cream

1/2 cup of water

Cover the gelatine with the water, and soak a half-hour; then stand it over boiling water until thoroughly dissolved, add to it the sugar and raspberry juice, and strain into a tin basin. Place the basin in a pan of ice or snow, and stir continually until it thickens, then add the cream whipped; stir carefully until thoroughly mixed. Pour into a mould, and stand in a cold place to harden.