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Italian or Spanish and Bavarian Creams

The so-called Italian and Spanish creams are founded upon a gelatine mixture with the addition of eggs, while the Bavarian Cream in general substitutes whipped cream for eggs. Very simple forms of these are here given: I. Spanish or Italian Cream Dissolve one-half box gelatine by barely covering it Meanwith cold water, letting stand an hour or more. time make a custard with one pint milk, three-fourths cup of sugar, a pinch of salt, and, when at boiling point, the yolks of three eggs (beaten with part of the sugar), whipped in with the dissolved gelatine. Beat and stir a few minutes then remove, add flavouring and the whites of the eggs whipped very stiff. Let cool and set on ice to chill. 2.

Bavarian Cream Dissolve one-half box gelatine in one-half cup water. Heat to boiling point a cup of milk with a half cup of sugar and pinch of salt. Add the softened gelatine, then strain and add flavouring. Beat till it begins to cool and thicken when add lightly a pint of cream well whipped and place on ice to harden.