The new practical housekeeping

Almond Bavarian Cream. — Whip one and one-haif pinte cream until only a half pint is left unwhipped, which put into a double boiler with a pint blanched sweetalmonds pounded to paste, and add three eggs and a small cup sugar, first thoroughly beaten together; cook until it begins to thicken, then stir in one ounce gelatine soaked two hours in half cup milk ; remove from fire, strain and add one-fourth teaspoon essence of almond ; beat until it thickens and stir in the whipped cream, pour into molds, set away until cold, and serve with whipped cream. Use one pint pistachio nuts instead of almonds, omitting essence of almond, and you have Pistachio Bavarian Cream. Chocolate Bavarian Cream. — Scrape one ounce Baker's chocolate, add two tablespoons sugar, put over a hot fire with one tablespoon hot water and stir until smooth and glossy. Have a half cup milk boiling, stir the chocolate into it and add one ounce gelatine soaked two hours in a half cup milk. Strain into tin basin, add two tablespoons sugar, place in ice water and stir until it begins to thicken ; add a pint cream whipped to a stiff froth, mixing well, and turn into mold to harden. Serve with whipped cream. The crown molds are best for Bavarian cream, as 'the opening in the center may be filled with the whipped cream served with it. Orange Bavarian Cream. — Whip one and one-half pints cream, and skim off until less than a half pint remains unwhipped : put this in a double boiler, add beaten yolks six eggs, stir until it begins to thicken, and add one ounce gelatine that has been soaked two hours in a half cup cold water, also grated rind of two oranges. When gelatine is dissolved take off and set in pan of powdered ice ; stir till it begins to cool and add juice five oranges strained over one large cup sugar. Beat until it thickens like custard, add whipped cream, stir until thoroughly mixed, and pour into molds. The oranges may be omitted, and flavored with vanilla the above makes a delicious Vanilla Cream, Serve when cold heaped around with whipped cream. Make Lemon Cream in same manner, using juice four lemons, or, leave out the cream, taking instead a scant pint cold water mixed with the well-beaten yolks five eggs, stirred in with the sugar and juice, adding the whipped whites last instead of the cream, and you will have Orange or Lemon Sponge, as you prefer. Pine-apple Bavarian Cream, — Chop one pint canned pineapple, and simmer over fire with small cup sugar twenty minutes and add one ounce gelatine previously soaked two hours in half cup cold water, strain through a sieve into bright tin basin, rubbing through as much of the pine-apple as possible. Beat until it begins to thicken, then stir in one pint cream, whipped, pour into mold and serve cold, with whipped cream around. Decorate with tuft of pine-apple leaves, or if wanted pine-apple cream. ed more elaborate use pine-apple decoration described in charlotte russe. Coffee Bavarian Cream is made the same, with one cup strong, boiling hot coffee instead of the cooked pine-apple ; or, take whites four eggs and a cup cold water, leaving out whipped cream, mixing the water with the sugar and fruit before cooking, and adding the frothed whites of eggs instead of cream, and you will have a delicious Pine-apple Sponge,