Orange Bavarian Cream

Three oranges (juice). One orange (rind). One pint of cream. One-half cupful of sugar.

One-quarter cupful of cold water. One-quarter cupful of hot water. One-quarter box of gelatine.

Soak the gelatine in the cold water for two hours in a cool place. Grate into a bowl the yellow rind from one of the oranges, and squeeze the juice from three into the same bowl. Whip and drain the cream, and place it in a cool place. When the gelatine is soaked, add to it the hot water, stirring well; and when it is completely dissolved, pour it into the bowl with the juice. Strain this mixture into a tin basin, set it on the ice or in a cool place, and until the gelatine commences to thicken the juice; then gradually add the whipped cream, stirring thoroughly from the bottom of the pan. Take up a spoonful of the mixture, and pour it back ; and if it does not immediately sink, the mixture is thick enough to mould. It may be poured into a mould lined with sponge cake, if desired; or an unlined mould may be used.

Spanish Cream

One-half box of gelatine.

One pint of milk.

Three eggs (yolks and whites). •

Five table-spoonfuls of sugar.

One and one-half tea-spoonful of vanilla.

One-quarter cupful of water.

Soak the gelatine in the water. Place all but half a cupful of the milk on the fire in a double-boiler. Separate the yolks of the eggs from the whites, beat the yolks light, and add to them the half-cupful of milk reserved. When the milk in the boiler is boiling, stir in the dissolved gelatine, and cook one minute. Then add the yolks and milk, and cook one minute longer, or until the whole is like thick cream. Beat the whites of the eggs stiff, and just before taking the cream from the fire, add them to it, stir up well, and at once remove the cream from the heat. When nearly cold, add the vanilla. Stir well, and pour the cream into a mould, which has previously been dipped in cold water. Let it stand in a cold place until the next day ; or if made early in the morning and placed at once on the ice, it will be ready for a late evening dinner. Send to table with whipped cream, and serve with sponge cake.

American Cream

One-half box of gelatine. One-half cupful of cold water. One cupful of sugar. One and one-half pint of milk. One lemon (juice).

This quantity will serve eight persons. Cover the gelatine with the cold water, and soak for half an hour. Place the milk in a double-boiler, and when hot-, add the gelatine; stir until dissolved, remove from the fire, strain and set the mixture aside to cool. When it is cold, add the lemon-juice and sugar, stir well, turn the cream into a mould, and set it in a cold place over night. Serve with vanilla sauce.

Chocolate Whips

One quart of milk.

One square of Baker's chocolate (one ounce).

Two-thirds cupful of sugar.

Six eggs.

One pint of cream.

One tea-spoonful of vanilla. One-quarter tea-spoonful of salt. One table-spoonful of boiling water.

Scrape the chocolate fine, and place it in a small frying pan with two table-spoonfuls of the sugar and the boiling water. Heat in a double-boiler all but half a pint of the milk ; and when the chocolate is dissolved, add it to the boiling milk, stirring well. Beat the eggs and the rest of the sugar together, add to them the half pint of milk reserved, and stir the mixture into the boiling milk. Stir until the custard thickens, add the salt, and set away to cool. Season the cream with the vanilla and two table-spoonfuls of the sugar, and whip it to a stiff froth. When the custard is cold, half fill glasses with it, and heap the whipped cream upon it; or it may be served in one large dish, with the cream heaped on top of the whole. The above quantity will serve eight persons.