2 tablespoons granulated gelatine ⅛ cup cold water ¼ cup hot cream.

2 cups cream.

½ cup sugar.

1 teaspoon vanilla.

Soak the gelatine in cold water; dissolve in hot cream; add sugar. When the mixture begins to thicken add the whip from one pint of cream. Cut and fold in this cream; do not stir. When nearly stiff enough to drop, mold.

Coffee Bavarian Cream

Use rule for Bavarian Cream, substituting one fourth cup strong boiling coffee for one fourth cup cream.

Strawberry Bavarian Cream

2 tablespoons granulated gelatine ½ cup cold water ½ cup boiling water.

1 pint fresh strawberry juice.

24 whole strawberries whip from one pint of cream.

½ cup sugar.

Soak gelatine in cold water, dissolve in boiling water. Add fruit juice and sugar; stir until mixture begins to thicken. Cut and fold in the whip from the cream.

Line a mold with halves of strawberries; pour in cream mixture. Chill; garnish with beaten cream and strawberries, and serve.

Raspberry Bavarian

Prepare the same as Strawberry Bavarian, adding two tablespoons lemon juice, and substituting raspberry juice for strawberry juice.

Pineapple Bavarian

Prepare the same as Strawberry Bavarian, and substitute one can grated pineapple for strawberry juice.

Peach Or Apricot Bavarian

Use rule for Strawberry Bavarian, using one pint crushed peaches or apricots for strawberry juice, and garnish with halves of peaches or apricots.

Chocolate Bavarian

For Chocolate Bavarian see special receipts for Lowney's Chocolate, p. 205.

Banana Bavarian

2 tablespoons granulated gelatine ¼ cup cold water ½ cup boiling water.

4 bananas.

2 tablespoons orange juice.

½ cup sugar whip from two cups cream.

Mash the bananas. Soak gelatine in cold water; dissolve in boiling water; add sugar, banana pulp and orange juice. When mixture begins to thicken, cut and fold in the whip from the cream. Mold, chill, and garnish with beaten cream, bananas and cherries.

Ginger Bavarian

Use rule for Banana Bavarian, substituting one cup preserved ginger, and adding one quarter cup sherry wine.

Bavarian Macedoine

Line a mold with Strawberry Bavarian, one inch thick, set another mold on top of this Bavarian and pour in Strawberry Bavarian to the top of the mold. Chill. When hardened, remove second mold and fill with alternate layers beaten cream, chopped nuts and chopped fruit.

Ribbon Bavarian

Use rule for Plain Bavarian, and divide into three parts before adding the cream.

Into one third stir one quarter cup strawberry juice and color pink; into another third add two tablespoons chopped almonds and color green; flavor the other third with vanilla.

Add one third of the whipped cream to each of these thirds and arrange in layers in charlotte russe molds. Chill and garnish with beaten cream, strawberries and nuts.

One must work quickly to keep the gelatine mixture from hardening. Should it harden before it can be used, set the dish containing the gelatine mixture into a pan of hot water and stir until liquefied.

Rice Bavarian

3 cups milk ½ cup rice ¼ teaspoon salt ½ cup sugar.

1 tablespoon gelatine ¼ cup cold water 3 tablespoons sherry wine 1 cup cream.

¼ cup boiling water.

Cook rice in milk in double boiler until rice is tender, and milk is absorbed. Add sugar, salt, and gelatine which has been soaked in cold water and dissolved in hot water. Add flavoring, cool slightly, and add whipped cream. Mold, chill, and garnish with Wine or Orange Jelly cut in cubes.