Plain Bavarian Cream (Chocolate And Coffee)

2 tablespoonfuls granulated gelatine. 2 tablespoonfuls cold water.

1/2 cup sugar. 2 cups cream. Flavor.

Soak the gelatine in cold water, whip the cream until you have about three pints (if it is the thin cream; if heavy cream, use one cup). Scald the remainder of the thin cream, if thick cream is used, scald one cup of milk, add the gelatine to the hot milk. Strain, flavor with vanilla, wine, melted chocolate or one-half cup of strong coffee. Place the dish in one of cracked ice, stir until it begins to thicken, then fold in the whipped cream. Pour into a mould. When stiff enough to drop from a spoon, mould in individual or a large mould. The mould can first be decorated with half preserved peaches, slices of orange or pineapple, candied fruits or angelica.

Bavarian Cream With Eggs

2 cups heavy cream, whipped. 2 cups milk. 2 tablespoonfuls granulated gelatine.

1/2 cup cold water. 1/2 cup sugar. 4 eggs.

Speck of salt. Flavoring.

Soak the gelatine in cold water, whip the cream, heat the milk in a double boiler, beat the egg yolks, sugar and salt together, stir into the hot milk, cook for two minutes, stirring constantly. Add the soaked gelatine. Strain into a big bowl or granite dish, set in a pan of cracked ice. When cold add flavoring, vanilla or almond, a teaspoonful each, a half cup of candied orange peel and two tablespoonfuls of the juice. Stir until it begins to harden, then fold in the cream and the beaten whites.

Fruit Bavarian Cream

2 cups of any kind of fruit juice or pulp sweetened to taste.

1 tablespoonful lemon juice.

3 tablespoonfuls gelatine. 1/2 cup cold water. 1/2 cup boiling water. 2 cups heavy cream.

Soak the gelatine in cold water, dissolve in the boiling water. Add it to the fruit juice or pulp. Set the dish in one of ice water or cracked ice. Stir until it begins to thicken, fold in the whipped cream. The mould may be garnished with the whole fruit, or surrounded by it when served. To garnish the mould place the fruit around the mould, hold it in place with a little of the Bavarian cream. When it is firm pour carefully in the remainder. It is better to mould fruits in an earthen or agate mould.

Fruit Bavarian Cream (No. 2)

If you wish to mould in layers, put half of the dissolved gelatine in the cream and the other half in the fruit. Pour one-half of the cream first in the mould. When that is firm pour in the fruit. Allow that to become firm, then add the rest of the cream, making three layers, with the fruit in the center. Garnish with whipped cream, flavored with the fruit juice.

Prune Bavarian Cream

1 cup finely chopped cooked prunes. 1 cup prune juice. 1 tablespoonful lemon juice. 3 tablespoonfuls granulated gelatine.

1/2 cup cold water. 1/2 cup boiling water. 2 cups cream. 1/2 cup sugar.

Soften gelatine in cold water. Then dissolve in hot water; add this to the prune juice with the sugar and lemon. When the mixture begins to thicken stir in the prunes and the whipped cream. Pour in mould. Serve surrounded by whipped cream.

Bavarian In The Shell

Line a mould with lady fingers or macaroons, dipped lightly in wine, if liked. Fill up with Bavarian cream, garnish with whipped cream sprinkled over with candied fruits or nuts.

Bavarian En Surprise

Use a double mould for this, or one small mould set in a larger one. Line the mould with chocolate or coffee Bavarian. Fill the center with the plain Bavarian or flavor the plain with chopped nuts that have been soaked a half hour in wine or orange juice. Or line a mould with the fruit Bavarian, fill the center with the plain, garnish with fruit or whipped cream. Or line the mould with Bavarian cream and fill the center with the fruit Bavarian.

Pineapple Bavarian Cream

Scald one pint of grated pineapple, add one-half package of gelatine, softened in one-half cup of cold water and the juice of one-half lemon. Set this mixture in a dish of ice water and stir till it begins to thicken, then fold in two clips of heavy cream beaten stiff, mould. One-half of this quantity will serve six people.