Almond Bavarois

Put a small quantity of gelatine into a basin with a little milk and soak it for two hours. Put sufficient cream into a basin, and whip until there is but one-third of the amount left, the remainder being in a stiff froth. Put the blanched sweet almonds into a mortar, pound them well, mix in the unwhipped cream, and add two or three eggs beaten up with a little sugar. Put the whole into a saucepan and stir it over the fire until the preparation commences to thicken. Add the gelatine, remove the pan from the fire, pour the whole through a sieve into a basin, and put in a very small amount of essence of almonds. Whisk well until the mixture thickens, then add the whipped cream, stir well, and pour the cream into moulds packed on ice. When it is set and firm, turn it out onto a dish, and serve. Whipped cream should accompany it.

Apple Bavarois

Pare and cut into quarters some sweet apples and place in a preserving-pan; add the juice of some lemons, a little sherry, some sugar and an ounce of isinglass dissolved in a little warm water and strained. Place over a moderate fire, stirring the contents occasionally with a wooden spoon. Stew until the apples are quite tender, and then rub through a tammy-sieve into a basin. Place this upon ice and stir slowly until at the point of setting, when some whipped cream must be stirred in, and the whole poured into a mould. Turn out when set, and serve. A wineglass of maraschino or noyeau adds considerably to the richness of the flavor.

Chocolate Bavarois

Take one pint of cream and whip it to a stiff froth, soak one ounce of gelatine in one ounce of milk, scrape one ounce of chocolate to a powder, add two tablespoonfuls of powdered sugar, put in a small saucepan with one tablespoonful of boiling water, place on the fire and stir until it is quite smooth and glossy. Boil another cupful of milk, stir the chocolate in, add the gelatine; then pass through a strainer in a basin and add more sugar so that, with the two tablespoonfuls used before, the quantity will be half a pound altogether. Put the basin in ice and beat the mixture until it is thick; then pour in the cream, mix and put in the mould. When hard, invert onto a dish and pour more whipped cream over it.

Fruit Bavarois With Cream

Place on ice a plain charlotte mould and decorate it inside with any small fruit in season at the time, which dip into liquid jelly in order to make them adhere to the mould. Pour over a little more of the jelly so as to cover, but take care not to disturb the pieces of fruit. When the jelly is set, insert in the mould a smaller one, about an inch and a half less in diameter. Fill the space between the moulds with more of the jelly and fruit, and when these have set and are quite firm, remove the inner mould by pouring warm water on it. Fill the center of the large mould with strawberry or any other kind of cream, and let it remain until set. Turn the bavarois out of the mold onto a dish, loosening it by dampening the mould with a hot cloth. Decorate the top with diamond-shaped pieces of angelica about an inch in length, and in the center of these pile a little whipped cream, sprinkle over with finely-shredded pistachio kernels, color a little more of the cream with a few drops of cochineal, take it up in small quantities and garnish the dish with it, and serve.

Strawberry Bavarois

Take one quart of freshly-picked, thoroughly ripe strawberries, mash with four tablespoonfuls of finely-powdered white sugar and pass through a rather fine sieve. Put this puree into a china basin until wanted. Now dissolve one and one-half ounces of fine isinglass in a pan with a tumbler of warm water, add one-half pound of fine sugar, and when this is all dissolved add the juice of an orange and twenty drops or so of essence of lemon. Pass through a sieve and keep on stirring it as it gets cold, adding the puree of strawberries by degrees. Place it on the ice and as it thickens mix in four tablespoonfuls of whipped cream. Pour it into a large-sized dome-shaped mould previously packed in ice. Cut a slice of Genoa-cake one inch thick, the shape of the dish, and cover it smoothly with vanilla-flavored icing. Set this and turn out the bavarois onto an ice-cold dish, taking care to place it exactly in the center. Ornament with large strawberry and angelica leaves on the top, and place strawberries with angelica leaves round the base of the dome.