There are no more delicious desserts made than those in which cream is used. They are exceedingly easy to make, and as they may be prepared some time before dinner, they have the advantage of being out of the way when the meal is being prepared. These dainties are very cheap in the country, where cream is plentiful, and, in fact, they are not expensive in the city, since cream, when whipped, is more than doubled in quantity. For whipping cream, see page 471.

Cream Sauce

One-half cupful of butter.

One cupful of powdered sugar.

One-quarter cupful of cream or milk. Four table-spoonfuls of wine, or One tea-spoonful of vanilla.

If the extract is used instead of the wine, four table-spoonfuls additional of cream or milk should be used. Rub the butter to a cream, and add the sugar, beating all the time. When light and creamy, gradually add the wine, and then the cream, a little at a time. When the mixture is quite smooth, set the bowl containing it in a basin of hot water, and stir until the whole is smooth and creamy, but no longer; it will take a few minutes. This is a very fine sauce, and if well beaten, and not kept in the hot water long enough to melt the sugar, it will be white and foamy throughout.

Bavarian Cream

This dessert is made of whipped cream and gelatine, with or without eggs, fruits being frequently added to flavor. It is served in one large mould or in individual moulds. In making Bavarian cream, do not add the whipped cream to the ingredients with the gelatine, until they are quite cold and are beginning to "set" or the cream will dissolve. The ingredients will "set" very quickly, if placed on the ice. All varieties of this cream make delicious charlotte russe. They are sometimes frozen, in which case the whipped cream is not added until the custard (or ingredients with the gelatine) is partly frozen.

Plain Bavarian Cream

This is made the same as charlotte russe with gelatine (see page 487), omitting the wine.

Vanilla Bavarian Cream

One pint of cream.

One pint of milk.

Four eggs (yolks).

Two table-spoonfuls of sugar.

Two tea-spoonfuls of vanilla.

One-half cupful of cold water.

One-half box of gelatine.

Whip the cream light, skimming the froth off, and laying it on a sieve to drain. When all is whipped, set the sieve in a cold place until the cream is needed for use.

Place the gelatine in the water to soak, and if required in a hurry, set the cup containing it in a warm place ; it is much better, however, to let it soak for two hours in a cool place. It will soften in a warm place in half an hour, and will then be ready for use by the time the rest of the cream is prepared. Reserve a large half-cupful of the milk, and place the balance on the fire in a double boiler. Beat the yolks of the eggs light, and add to them the half cupful of cold milk. When the milk in the boiler is boiling, stir in the yolks, and cook two minutes ; then remove from the fire, and add the gelatine (which should be soaked by this time), straining it into the milk. Also stir in the sugar, and when the preparation is cold, beat in the vanilla, stirring until all is quite smooth. Then stir the whipped cream in very lightly, until well incorporated, place the mixture in a mould or moulds, and set it on the ice or in some cool place. The cream should not be turned out for at least four hours, as it requires fully that length of time for the gelatine to harden it sufficiently.