Comprising Blame-Manger.

Maraschino Bavarian Cream.

Strawberry ditto.

Apricot ditto.

Coffee - Cream.

Chocolate ditto.

Burnt ditto.

Orange-flower ditto.

Pistachio Cream.

Italian ditto.

Russian Charlotte.

Celestine Strawberry Cream.

Currant and Raspberry transparent

Cheese. Apricot Cheese, a' la Chantilly.

1430. Blanc-Manger

Parboil twelve ounces of Jordan, and two ounces of hitter almonds, in a quart of water for about two minutes; drain them on a sieve, remove the skins, and wash them in cold water; after they have been soaked in cold water for half an hour, pound them in a mortar with four ounces of sugar, until the whole presents the appearance of a soft paste. This must then he placed in a large basin, with twelve ounces of loaf sugar, and mixed with rather more than a pint of spring-water ; cover the basin with a sheet of paper, twisted round the edges, and allow the preparation to stand in a cool place for about an hour, in order to extract the flavor of the almonds more effectually. The milk should then be strained off from the almonds through a napkin, with pressure, by wringing it at both ends. Add two ounces of clarified isinglass to the milk of almonds, pour the blanc-manger into a mould imbedded in rough ice, and when set quite firm, turn it out on its dish with caution, after having first dipped the mould in warm water.

1431. Maraschino Bavarian Cream

Whit a pint of double cream, until it presents somewhat of the appearance of snow, taking care not to overdo it, as it would then produce butter. When the cream is whipped, add one ounce and a half of clarified isinglass, a gill and a half of genuine maraschino, the juice of a lemon, and four ounces of pounded sugar; mix these well together and pour the cream into a mould, previously very slightly oiled inside with oil of sweet almonds; set the cream in rough ice, and when it has become firm, turn it out on its dish. The mould having been oiled prevents the necessity of dipping this delicate cream in warm water, previously to turning it out.

This kind of cream may also be flavored with all kinds of liqueurs; also with the essences of orange, lemon, orange-flowers, vanilla, roses and bitter almonds.

1432. Strawberry Bavarian Cream

Pick the stalks from a pottle of scarlet strawberries, and bruise them in a basin with six ounces of pounded sugar ; rub this through a sieve, and mix it with a pint of whipped cream, and one ounce and a 31 half of clarified isinglass; pour the cream into a mould, previously oiled with oil of sweet almonds, set it in rough ice, and when it has become firm, turn it out on its dish.

Note. - Raspberries, mulberries, currants and raspberries may be prepared for making Bavarian creams, by following the above directions.

1433. Apricot Bavarian Cream

Split a dozen ripe apricots, and remove the stones ; place the pieces in a small preserving-pan, with twelve ounces of pounded sugar, and a gill of spring water, then stir them on the fire and let them boil until the fruit is entirely dissolved; this puree must then be rubbed through a clean hair-sieve into a large basin, and mixed with a pint of whipped cream, and one ounce and a half of clarified isinglass; pour the cream into an oiled mould, and set it in rough ice, in the usual way.

This sort of cream may be prepared with all kinds of plums, instead of apricots.