This dessert is made of whipped cream and gelatine, with or without eggs, fruits being frequently added to flavor. It is served m 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 gela- tine (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✪ Vanilla Bavarian Cream. Whip the cream light, skimming the froth off, and lay- ing it on a sieve to drain. When all is whipped, set the sieve in a cold place until the cream is needed for use. 490 THE PA TTER.V COOK-BOOK. 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 min- utes ; 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 prepara- tion 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. CHOCOLATE BAVARIAN CREAM. This is made the same as the vanilla cream in the pre- ceding recipe, two table-spoonfuls of grated chocolate be- ing added, and but a tea-spoonful of vanilla being used. Melt the chocolate on the fire, placing it in a little of the cold milk, and stirring and cooking until smooth. Add it, strained, to the yolks of the eggs, which should be beaten, and half a cupful of the cold milk added, the same as in the vanilla cream ; then stir all into the boil- ing milk, and finish as directed. CUSTARDS, CREAMS, AND GELATINE JELLIES. 49 T STRAWBERRY BAVARIAN CREAM. One quart of strawberries. One-half pint of sugar. One pint of cream. One-half box of gelatine. One-half cupful of cold water✪ Strawberry Bavarian Cream.

AI-modernized reading of the original text

This dessert is made of whipped cream and gelatine, with or without eggs, fruits being frequently added to flavor. It is served m 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. CHOCOLATE BAVARIAN CREAM. This is made the same as the vanilla cream in the preceding recipe, two table-spoonfuls of grated chocolate being added, and but a tea-spoonful of vanilla being used. Melt the chocolate on the fire, placing it in a little of the cold milk, and stirring and cooking until smooth. Add it, strained, to the yolks of the eggs, which should be beaten, and half a cupful of the cold milk added, the same as in the vanilla cream ; then stir all into the boiling milk, and finish as directed. CUSTARDS, CREAMS, AND GELATINE JELLIES. 49 T STRAWBERRY BAVARIAN CREAM. One quart of strawberries. One-half pint of sugar. One pint of cream. One-half box of gelatine. One-half cupful of cold water.

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