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Other Sweet Dishes: Bavarian

ORANGE MARMALADE BAVARIAN CREAM 1/4 package of gelatine (scant 1 cup of orange marmalade measure) 1 tablespoonful of lemon juice 1/4 cup of cold water 1 cup of double cream Soften the gelatine in the cold water and dissolve over hot water; add the marmalade and fold in the cream, beaten firm. Turn into a mold lined with paper. Strawberry preserves may be used in the same way. GINGER BAVARIAN CREAM Stem ginger root, cut in slices 1/4 cup of cold water or figures 1 cup of rich milk 1/2 cup of preserved ginger, Yolks of 2 eggs chopped and pounded in a 1/3 cup of sugar mortar with ginger syrup 1 cup of double cream, beaten 1 tablespoonful of granulated firm gelatine The "stem" ginger root (preserved in earthen jars) is the best. Use the slices or figures to decorate the bottom of the mold. Soak the gelatine in the cold water. Beat the yolks, add the sugar and cook in the milk, scalded over hot water; add the soaked gelatine and the pounded ginger and stir over ice-water until it begins to set, then fold in the cream.

CARAMEL BAVARIAN CREAM 1/4 box of gelatine 1/2 cup of boiling water 1/4 cup of cold water 1/2 cup of chopped almonds 2/3 cup of sugar 1 1/2 cups of double cream Soak the gelatine in the cold water. Cook the sugar to caramel; add the boiling water and let simmer to a syrup; add the softened gelatine and the nuts; set into ice water and stir until beginning to set; fold in the cream, beaten firm. When the mixture will hold its shape, turn into a mold. For a more elaborate dish, line the mold with ladyfingers. When unmolded decorate with a cup of cream, beaten stiff, and slices of candied cherries. Set the cream in place with pastry bag and star tube.

II CUSTARDS AND CUSTARD MIXTURES In custard mixtures (egg, milk or other liquid, sugar, etc.), as in all egg cookery, the temperature at which the cooking is done largely determines the character of the finished dish. When the mixture is not to be stirred during cooking, set to cook on many folds of paper, surround with water at the boiling point, and let cook in the oven, or, covered, on top of the range. Do not allow the water to boil during the cooking, as the custard will be spoiled. The mixture is cooked when firm in the center. One egg to a cup of milk makes a fairly rich custard, but the custard should be eaten from the dish in which it is cooked. By the use of two eggs, or preferably one egg and two yolks (on account of tenderness that the fat in the yolks gives), a custard firm enough to be turned from the dish in perfect shape is assured. Starchy ingredients, as cornstarch, rice, tapioca, bread or cake crumbs, may be used in the place of the second egg. Half an ounce of rice or tapioca (uncooked), or one whole ounce of cake or bread crumbs are needed to each cup of milk. As high temperature or time is essential to the proper cooking of starchy ingredients, rice, tapioca, corn-starch and the like should be cooked before the egg is added. When the hot custard mixture or pudding is to be turned from the mold, the matter is simplified, if the dish be buttered thoroughly and then dredged liberally with sugar. A mold lined with caramel insures perfect unmolding of the custard or pudding and at the same time provides a sauce for the dish. A tin mold of good quality is the best in using a caramel lining. Cook the required quantity of sugar to caramel over a quick fire. At once turn the caramel into the mold and with a towel held in both hands take up the mold (which will be very hot) and turn it round slowly, that the caramel may coat the entire inner surface of the mold. The mold may be used at once or at some future time.

A soft, or "boiled," custard should always be cooked in a double boiler. Whole eggs may be used for this form of custard, but as the yolks give the best results, the whites are usually reserved for some other dish. If the whites are used, beat them dry and fold into the mixture after the yolks and sugar have been cooked in the milk. Have the milk scalded. Beat the yolks, then add the sugar and beat again; add a little of the hot milk, mix all together thoroughly, then pour into the rest of the hot milk. Stir constantly until the mixture coats the spoon; add the whites, if they are to be used, and at once strain into a cold dish, to arrest the cooking.