Chocolate Bavarian Cream

This is made the same as the vanilla cream in the preceding recipe, two table-spoonfuls of grated chocolate being added, and but a tea-spoonful of vanilla being used. Melt the chocolate on the fire, placing it in a little of the cold milk, and stirring and cooking until smooth. Add it, strained, to the yolks of the eggs, which should be beaten, and half a cupful of the cold milk added, the same as in the vanilla cream ; then stir all into the boiling milk, and finish as directed.

Strawberry Bavarian Cream

One quart of strawberries. One-half pint of sugar. One pint of cream. One-half box of gelatine. One-half cupful of cold water.

Carefully pick the berries over, mash them well, squeeze them through a colander, and add the sugar to the juice. Soak the gelatine in the water, and when dissolved, add it to the strawberry juice. Whip the cream light, draining it on a sieve, and set it in a cool place until needed. Place the juice and gelatine on the ice or in a cold place, stir it smooth, and when it begins to "set," stir in the whipped cream carefully. Line a mould with some whole strawberries, fill it with the cream, and set it on the ice or in a cold place. Turn the cream out of the mould when ready to serve, and send to table with fresh strawberries arranged about it.

Peach Bavarian Cream

Eighteen peaches. One-half pint of sugar. One and a-half pint of cream. One-half box of gelatine. One-half cupful of cold water.

Place the gelatine in the water to soak. Peel and stone the peaches, cut them up fine, and set them on the fire in a small stew-pan. Watch them carefully, adding a little water, if needed; but, if possible, stew them in their own juices. Mash them as they cook, and when reduced to a fine, smooth sauce, add the sugar, and stir until it is dissolved; then squeeze all through a fine colander, if there are any lumps. Now add to the peaches the dissolved gelatine and half a pint of the cream, stirring well, and set in a cold place. Whip the rest of the cream, and drain well, and as soon as the gelatine begins to set, add the whipped cream to it, turn the whole into a mould, and place it on the ice for four hours.

Apricot Bavarian Cream

This is made in the same manner as the peach cream, using a pint can or a pint of apricots instead of the peaches.

Pineapple Bavarian Cream

One pineapple. One-half pint of sugar. One pint of cream. One-half cupful of cold water. One-half box of gelatine.

Soak the gelatine in the water. Whip the cream light, drain, and set it in a cool place. Grate the pineapple, add to it the sugar, and simmer in a porcelain-lined sauce-pan for fifteen minutes. Add the soaked gelatine to the pineapple, set the mixture in a cool place, and when it begins to congeal, stir very smooth, and add the whipped cream. Stir the cream very carefully, turn it into a mould, and set it on the ice for four hours.