Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Soak the gelatin in a little cold water. Beat the double cream firm and let drain on a sieve. Put the sugar, yolks and plain cream on the fire; stir till it thickens, but do not let boil. Take ofi; stir in the gelatin; strain and add the flavor. Stir on ice till it begins to set, then mix with the whipped cream. Fill into the cold forms, and set on ice till wanted. To facilitate the unmolding, the molds may be brushed with sweet almond oil or olive oil; otherwise the molds have to be dipped in water for a moment to loosen the cream. After this recipe a variety of creams can be made, changing the flavors, to maraschino, orange, orange flower; or add some crushed nuts or browned almonds. The addition of four ounces of chocolate makes a nice CHOCOLATE BA- VARIAN CREAM. 613.— STRAWBERRY BAVARIAN CREAM. RASPBERRY BAVARIAN CREAM. Prepare the cream same as for No. 607, and fill into the forms without any lining. Other fruit creams of this kind can be made with crushed cherries, peaches, apricots and red currants, using one pint of crushed fruit, two ounces of gelatin, one pound of sugar, and one and a half pints of double cream. 614.— BAVARIAN CREAM IN LAYERS. CREME BAVAROIS PANACHSe. Prepare three or four of the creams, as strawberry, vanilla, chocolate, and one white cream same as No. 604. Fill into the forms in layers in the same manner as for No. 603. Other flavors in which the creams are made are coffee, tea, caramel, etc. The creams are generally served plain; but for more effect they may be decorated with whipped cream and French fruits. 615-BLANC- MANGE. Blanc-Mange means a white mixture; but it is made in a variety of colors, like the Bavarian creams. Blanc-Manges are generally made of a firmer texture than the foregoing creams, but may be greatly improved and made light by adding a part of whipped cream, or whites of eggs in the form of a meringue, to the mixture just before the cream thickens on ice, in the same way as for the Charlotte and Bavarian creams. 6x6.— ALMOND BLANC-MANGE. 1 quart of milk, i quart of cream, 12 ozs. sngar, 2 ozs. gelatin, }i lb. almonds, a few bitter almonds or peach kernels. Soak the gelatin in a little cold water; blanch the almonds and pound in the mortar to a soft paste, adding some milk. Put the milk, sugar and almonds on the fire, and let come near to a boil; remove and set in a warm place for half an hour, well covered, to draw the flavor of the almonds; add the gelatin. Strain and press through a fine cloth, flavor with a few drops of orange flower extract and add the cream. Beat on ice till it begins to thicken and set, then fill into forms. Serve same way as the Bavarian creams. A plainer and less expensive blancmange may be made after the same recipe, adding half a pint more of milk, and leaving out the almonds; adding almond extract for Almond Blanc-Mange, and other extracts and colorings for the other kinds. 617 —CHOCOLATE BLANC-MANGE. Add to No. 616 four ounces of chocolate, or cocoa powder, and four ounces more sugar, and finish in the same manner. 618.— BLANC-MANGE WITH COFFEE. BLANC-MANGE AU CAFfi Add to No. 616 half a pint of strong black cofiee; leave out half a pint of the milk, and finish same as the others. 619.— BLANC-MANGE A LA REINE. BLANC-MANGE WITH FRUIT. Prepare the mixture No. 616 with three pints of plain cream. Take one pint of double cream, beat it to a firm froth, adding it to the almond cream before it begins to set; adding also at the same time onehalf a pint of mixed candied fruits soaked in maraschino syrup and cut in very small pieces Serve with a border of whipped cream, colored pink and flavored with rose extract. STRAWBERRY BLANC-MANGE. RASPBERRY BLANC-MANGE. Prepare the mixture No. 616 with three pints