1/4 cup cold milk or water 1/4 package gelatine

1 cup double cream and

2 cups milk, or 2 cups single cream

(Fruit mixture instead of wine, 1/2 orange, 1/4 lemon, 1/4 pineapple.)

3/4 cup sugar 1/16 teaspoon salt 2 yolks eggs

1 teaspoon vanilla, or

2 tablespoons rum or sherry

Whip cream and stand aside to drain. Scald 3/4 cup milk and stir slowly into eggs, sugar, and salt beaten, and then return to double boiler and stir until it begins to thicken. Take from fire, stir in the soaked gelatine and flavoring, stir until gelatine is dissolved, then strain it. When cold and beginning to set whip it a few minutes with the Dover egg-beater and then mix in lightly the whipped cream and turn it into a mold to harden. It should have a spongy texture. Do not use any of the cream which has drained through.

Coffee Bavarian Cream

May be made by omitting the vanilla and soaking the gelatine in 1 /4 cup clear black coffee or steep 114 cup ground coffee in milk that is used for custard.

Chocolate Bavarian Cream

Cook until smooth 2 ounces chocolate (melted), 1/4 cup sugar, 1 /4 cup boiling water; add to the milk used for custard and proceed as directed above, using vanilla.

Caramel Bavarian Cream

Caramelize 3/4 cup sugar and dissolve in hot milk for custard, use in addition 1/4 cup sugar with the yolks of eggs for the custard and proceed as directed above, using vanilla.

Orange Bavaroise

1/2 lemon grated rind and juice 1/2 cup white wine or orange juice 1/3 cup sugar

2 eggs

1 teaspoon granulated gelatine

1 tablespoon cold water

Mix lemon, wine, sugar, soaked gelatine, and yolks of eggs; stir vigorously over water until gelatine is dissolved and mixture thickened. Set in pan of ice water and when mixture begins to harden beat with Dover egg-beater until it will drop from the spoon; mix into it beaten whites of eggs and turn into a mold lined with lady fingers and chill. It may be served in orange baskets.