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Orange or Pineapple Bavarian Cream
1 tablespoon granulated gelatine cup cold water 1 cup orange juice or 1 cup grated pineapple cup sugar 1 cup thick cream Sprinkle of salt Juice of 1/2 a lemon Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice and pour over gelatine. Set in a pan of ice water. Stir until it begins to pour over gelatine. Set in a pan of ice water. Stir until it begins to thicken, fold in cream whipped until stiff. Turn into mold and chill.
Food for invalids, which should be given as prescribed by a doctor, is classified as:
Liquid diet, including milk, cream soups, broths and fruit beverages. Soft diet which includes, in addition to the above, cereals, soft cooked eggs, milk toast, custards and ice cream.
Light diet, which includes liquid and soft, and such foods as chicken and baked potatoes.
Full diet, which is the diet of a normal person.
Fruit beverages and beef tea, though not especially nourishing, are useful stimulants to the jaded appetite. stimulants to the jaded appetite.
Toast should be cut thin and crisped all through. It may be softened with hot milk or water. Cereals should be thoroughly cooked. Cream soups add variety to the milk diet Gelatines and ices furnish a tempting means of serving liquid foods in solid form.
The tray should be made as attractive as possible, never overcrowded. Cover it with a fresh napkin and use the daintiest china the household affords.
If disease is contagious, before removing the tray from the room wrap all left-over food in paper and burn as soon as possible. Put the dishes in a pan large enough so they can be completely covered with cold water. Boil for 15 minutes. cup rolled oats
A simple whipped-cream gelatin, set in a mold and chilled. It works, but the printed quantities have lost their fractions, so treat the amounts below as the standard proportions for a Bavarian of this size.
- The missing fractionsSeveral quantities print as "cup" with no fraction. For one tablespoon of granulated gelatine, the usual proportions are 1/4 cup cold water for soaking, 1/2 cup sugar, and 1 cup heavy cream. The fruit measure of 1 cup is intact.
- Gelatine strengthOne tablespoon of granulated gelatine is roughly one and a quarter envelopes of modern unflavored powder. Bloom it in the cold water for five minutes, then dissolve it in the hot fruit mixture until no grains remain when you rub a drop between your fingers.
- Fresh pineapple will not setRaw pineapple contains bromelain, which digests gelatine. Heating the grated pineapple, as directed, deactivates it, but it needs to come to a bubble briefly rather than merely be warmed. Canned crushed pineapple is already heat-treated and is safe with gelatine straight from the tin.
- Orange juice needs the same careOrange juice is not enzymatic, but heating it dulls the flavor. If using orange, warm only enough to dissolve the sugar and gelatine, or dissolve the gelatine in a few tablespoons of hot water and stir it into the cold juice.
- The hinge: fold at the right momentThe mixture must be syrupy and mounding slightly on the spoon before the whipped cream goes in. Too warm and the cream melts into a foam that separates; too cold and it sets in lumps you cannot fold out. Stir over ice water and check every minute.
- Whip the cream to soft-stiffTake "whipped until stiff" as holding a peak rather than the dry, grainy stage. Stop while the surface is still glossy or the folded cream will not blend.
- Molding and unmoldingChill at least four hours, or overnight. Dip the mold in warm water for five seconds and invert onto a wet plate, which lets you slide the cream into position.
- YieldAbout a quart, serving six in small molds or coupes.
Bavarian cream, from the French bavarois, is a custard or fruit base lightened with whipped cream and set with gelatine; the name is generally traced to nineteenth-century French professional kitchens rather than to Bavaria itself. This eggless fruit version is the household simplification, and its placement in the book is telling: the surrounding pages concern feeding the sick, where gelatines and ices were valued as a way of serving liquid nourishment in a form an invalid might accept. Packaged granulated gelatine, rather than gelatine soaked from calves' feet, is what made a dessert like this a weekday possibility in an ordinary kitchen.