No. 512. Bavarian Cream

30 to 50 cts.

A : 2 cs. milk or thin cream ;

B : 1/4 box or 1 tbsp. granulated gelatine, dissolved in 1/2 c.

cold water :

C : 2 egg-yolks, slightly beaten, 1/2 c. sugar, dash salt ;

D : 1 c. cream whipped very stiff, egg-whites beaten stiff.

Scaltl A. pour slowly over C, return to double boiler, add B, stir until mixture coats the spoon, strain this custard, and when cold add I) and flavoring, fill moulds, and leave on iee 3 hours. Serve with Boiled Custard No. 585 (Boiled Custard), whipped cream, or canned fruit.

With Almonds or Hazel-nuts: 1 c. almonds or hazel-nuts, pound line, brown slightly, add to custard with 1/2 tsp. each of almond extract and rose water, or add nuts to A, simmer 25 m., and strain ; this gives the flavor of nuts without the thickness.

With Bananas: Peel and mash 4 bananas, add juice of 1 orange, press through a sieve and add to custard ; this may be moulded in alternate layers with rum jelly.

With Chocolate: Add 1/2 c. grated chocolate and small stick cinnamon to A, and flavor with 1 tsp. vanilla.

With Coffee: Add 1/2 c. very strong coffee to A, and use a trifle more gelatine.

With Macaroons: Add 1 c. pounded macaroons, use less gelatine; line mould with macaroons, lady-fingers and candied cherries.

With Pineapple or Strawberries: Add 1 c. pineapple pulp and juice of half a lemon, or 1 c. strawberries mashed and a little more sugar to custard.

No. 513. Charlotte Russe

25 to 40 cts.

A : 1 pt. cream, whipped very stiff, 1/2 c. powdered sugar, whites of 3 eggs, beaten very stiff, and flavoring.

Line a mould with lady-fingers or sponge-cake, fill with A, and place on ice 1 hour.

With Brandy: Flavor A with 1 tbsp. brandy, 1 tsp. sherry, and 1 of vanilla.

With Caramel: Use caramel sugar instead of powdered sugar.

With Coffee: Add \ c. very strong black coffee to A.

With French Fruit: Add 1/2 doz. marshmallows, chopped fine, 1 doz. chopped raisins, 1/2 doz. blanched almonds, 1/2 doz. English walnut meats, 1 tbsp. each citron, candied cherries, candied orange peel and angelica, add 1/2 tsp. each bitter almond, and vanilla, and 1 tsp. brandy to A.

With Macaroons: Add 1 c. finely pounded macaroons, 1 tsp. vanilla, and 1/2 tsp. bitter almond to A.

With Maraschino: Add 1 c. Maraschino cherries, and 2 tbsps. of the liquor to A.

With Pineapple or Strawberries: Add 1 c. pineapple pulp and juice and grated rind of half a lemon, or 2 cs. whole strawberries and more sugar to A.

With Violets: Add grated rind of 1 orange, 1 tbsp. Creme Yvette cordial, 1/2 tsp. rose extract to A, color violet with Burnett's coloring-paste, and garnish with fresh violets.

No. 514. Cabinet Pudding

40 cts.

A : Boiled Custard No. 585 (Boiled Custard), add 1 tbsp. gelatine dissolved, 1 tbsp. brandy or sherry, 1 tsp. vanilla ;

B : 1/2 c. candied cherries, 1/4 c. each of angelica, orange peel, and shredded almonds, or currants and raisins ;

C : 1/4 lb. lady-fingers or stale sponge-cuke slices and macaroons. Line a mould in layers with B, then with A, slightly cool, then with (', add remainder of A. Serve very cold, garnished with candied cherries or currant jelly and with Whipped Cream Sauce No. 597 (Whipped Cream Sauce).