Lemon Bavarois

Put the peel of two lemons in with one and one-half pints of boiling milk, and let soak for an hour. Steep one and one-half ounces of gelatine in water for fifteen minutes, drain and put it in a stewpan with ten ounces of powdered sugar, the beaten yolks of eight eggs, and the lemon milk. Place the pan on the fire until the egg begins to thicken, but do not allow it to boil, strain through a fine hair-sieve into a stewpan, and place this on the ice, and stir the custard till it coats the spoon, adding one and one-half pints of double-whipped cream Coat a mould with some lemon jelly that has not quite set, let it set in the mould, and pour in the lemon cream. Freeze for two hours.

Maraschino Bavarois

Put into a saucepan one and one-half ounces of isinglass, the strained juice of two lemons, four tablespoonfuls of loaf-sugar, and one-half pint of water, and boil until the liquor is reduced to half its original quantity, then skim it carefully and pass it through a fine silk-sieve into a basin. When cold stir in well four wineglassfuls of Maraschino and two wineglassfuls of brandy, and leave until on the point of setting; then mix one pint of well-whipped cream with it, and pour the whole into a mould. Pack the mould in ice, and leave it until the cream has set. When ready to serve dip the mould in tepid" water, wipe it and turn the bavarois onto a fancy dish.

Bavarois Of Pineapple

Peel the pine, cut it into slices one-eighth inch in thickness, put them in a preserving pan with eight ounces of loaf sugar, one-half ounce of isinglass and one-half teacupful of water. Put the pan over a moderate fire, and stew the contents till tender, keeping them well stirred. Rub the pine through a fine hair-sieve into a basin, stand it on ice and keep it stirred till on the point of setting, them mix in thoroughly one pint of well-whipped cream. Pour the bavarois into a mould, close it, and pack it in pounded ice and salt. In about two hours time or more, dip the mould in tepid water, wipe it, and turn the bavarois out on a glass or fancy dish, and serve.

Bavarois Of Pistachios

Blanch and skin a quarter of a pound of pistachios and a dozen bitter almonds, pound in a mortar with six ounces of loaf sugar upon which has been rubbed the rind of a lemon; the pounded pistachios, etc., are then placed in a saucepan with three-quarters of a pint of boiling milk and one ounce of isinglass. Stir this mixture over the fire, and boil for about five minutes, then turn it into a basin. Set it on ice, and stir until it is at the point of setting, then mix in with it one pint of well-whipped cream, the juice of some spinach boiled until it has become curdled, and brush the inside of a mould with a paste-brush dipped in a little half-set jelly, then sprinkle in some of the chopped pistachios shaking them until they adhere to the sides. Pour the bavarois into the mould, place on the cover, and pack it in pounded ice and salt. When ready, say two hours after being placed in the ice-pack, turn it onto a fancy dish, and serve

Iced Charlotte

Take six small charlotte-moulds, and line them neatly with a dozen lady's-finger biscuits cut crosswise into halves. Have ready one and one-half pint of vanilla icecream, turn this into the interiors of the moulds, and then turn them onto a dessert-dish with a folded napkin over. Divide the remainder of the ice-cream evenly among the six charlottes, placing one macaroon on top of each, then send immediately to the table.

Charlotte Panachee

Line six charlotte-moulds as for charlotte glaces, fill them with about a pint of vanilla ice-cream, then turn them onto six cold dessert-plates. Take a pastry-bag, and slide down in it a fancy-shaped tube, and pour into it one pint of vanilla cream, whipped; press a small quantity of this onto the top of the charlottes, arrange over them half a dozen macaroons, press on a little more cream about the size of a walnut on the top of each macaroon, then with the balance of the cream decorate the bottom of the charlottes all around, and then serve.