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Bavarian Cream

Soak one-half box of gelatine in one-half cup of cold water for one hour, and whip one pint of cream and set it to drain. Beat the yolks of fouur eggs add one-half cup of sugar and pour upon it slowly one (pint of milk scalding hot. (One-half a vanilla bean may be placed in the cold milk and scalded with it, or if the extract is used it should be added when the mixture is cool.) Put the pan on the fire to set the egg, removing it as soon as the custard begins to thicken. Add a pinch of salt and stir the gelatine into the hot custard. When the gelatine has dissolved, strain and cool. As the mixture stiffens, beat in the cream.

Bavarian Creams may be the foundation of many delicious desserts The following are important points to remember when making: (1) Have the cream very cold. (2) After whipping, drain until the cream is spongy. (3) Dissolve the gelatine in the hot custard, but never boil it. (4) Do not add the whipped cream to the gelatine mixture, till the latter has begun to stiffen slightly.

FRUIT BAVARIAN CREAM (Without Custard Foundation) - Soak one-half box of gelatine in one-half cup of cold water. Press one pint of fresh fruit (or canned fruit may be used instead) through a sieve. Pour one-fourth of a cup of boiling water on the gelatine, and strain it into the fruit.

When the jelly begins to set, fold in one pint of whipped cream. stirring until well mixed. *Strawberries, raspberries and peaches are the fruits generally used for this recipe.

A porcelain mold is used for the fruit mixtures, as tin sometimes discolors the cream.