Bavarian Cream

2 teaspoons gelatine 1/4 cup water 3/4 cup sugar

5 eggs

1 tablespoon vanilla

Pinch of salt

Dissolve the gelatine in hot water. Beat the yolks of the eggs, add sugar, vanilla and pinch of salt. Turn into a double boiler and cook until the mixture thickens. Add the dissolved gelatine and remove from the flame to cool. Beat the whites stiff and add to the mixture. Turn into a mold, chill and set on ice. Serve with whipped cream. Any flavoring may be substituted for the vanilla.

Caramel Custard

4 eggs

4 cups milk

1/2 cup sugar 1/4 teaspoon salt

Beat the eggs and add the salt; pour scalded milk slowly over the eggs and stir the whole. Brown the sugar (or melt brown sugar) stirring to prevent burning. When browned, stir in the eggs and milk mixture. Strain through a sieve into a greased baking dish. Bake in a pan of water in a moderate oven; do not allow the water in the pan to boil for this will toughen the custard. The custard will brown and set when done. Serve cold with cream. Individual custards may be made in cups, standing them in the water.

Floating Island

4 eggs

1/2 cup sugar

2 cups milk

Pinch of salt

1 tablespoon vanilla

Put the yolks into a bowl with the sugar, milk, salt and vanilla. Beat thoroughly and turn into a double boiler. Cook slowly for ten minutes to form a creamy custard. Remove from the flame and cool.

Stand on ice when chilled; beat the whites stiff, adding a tablespoon of powdered sugar. The whites must be stiff enough to stand alone. Spread a little jam over the custard and then spread on the stiff whites in blobs to resemble islands. For chocolate floating island, add two squares of chocolate melted to the milk when hot.

Blanc Mange

2 cups milk

4 tablespoons corn starch

3 eggs

4 tablespoons sugar

1 tablespoon vanilla extract

Salt

Mix the corn starch with one cup of the milk. Scald the other cup of milk in a double boiler. Stir the cold milk slowly into the hot milk and cook together for fifteen minutes. Beat the eggs, add sugar, salt and flavoring. Add to the milk mixture and cook for five minutes. Strain through a fine sieve and place in a mold or into small forms. Put on ice to form. Serve with fruit or whipped cream on the top. One half cup grated chocolate may be substituted for the vanilla in the above recipe.