Chestnut Cream

Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappé glasses; cover with whipped cream sweetened and flavored.

Lemon Jelly No. 1

Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill.

Lemon Jelly No. 2

Soak the gelatine in cold water; add boiling water and lemon rind; let it stand ten minutes. Strain; add sugar and lemon juice. Mold in shallow dish. When hard, cut in squares and serve with boiled custard.

Grape Fruit Jelly

Soak gelatine in cold water; add boiling water, fruit juice, sugar, and strain. Mold, chill, and serve.

Orange Jelly

Make the same as [Grape Fruit Jelly], substituting orange for grape fruit juice.

Macedoine of Oranges

Use rule for [Orange Jelly]. Cover the bottom of a charlotte russe mold with jelly. Chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled.

Wine Jelly

Prepare as for [Lemon Jelly]. Chill and serve.

Sauterne Jelly

Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactory color; if not deep enough, add more coloring matter before straining. Mold, chill, and serve.

Russian Jelly

Soak gelatine in cold water. Boil sugar and boiling water ten minutes. Add soaked gelatine and fruit juice. Strain, add egg whites, and beat with Dover egg beater until cold. Serve with beaten cream, sweetened and flavored.

Orange Trifle

Soak gelatine in cold water; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. Decorate a melon mold with sections of oranges. Pour in trifle mixture. Chill, cool, remove from mold, garnish with orange jelly and beaten and sweetened cream.

Peach Gâteau

Scoop out center of a round sponge cake; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches.

Syllabub

Whip cream; mix other ingredients, add whip, and serve in frappé glasses. Garnish with small bits of red cherries.

Strawberry Syllabub

Mix sugar and fruit juice. Add beaten whites and cream. Continue beating until stiff. Arrange sliced strawberries in the bottom of frappé glasses, add cream mixture, and garnish with slices of strawberries on top.

Prune Jelly

Cook prunes and remove stones. Soak gelatine in cold water. Add boiling water. Strain; add lemon juice, sherry and sugar. Pour into a mold. When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces. Stir occasionally to keep fruit from settling. Mold, chill, and serve with [Soft Custard].

Fruit Jelly Macedoine

Use [Wine], [Orange], or [Lemon Jelly]. Pour jelly in mold to depth of one half inch. Decorate bottom of mold with a slice of banana, and radiating from it halves of blanched almonds. Cover with jelly, and arrange in alternating layers, English walnuts, candied fruits, figs and jelly. Chill; serve and garnish with whipped cream.

Bavarian Cream

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

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

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.

Italian Cream

Soak gelatine in cold water; scald milk; mix yolks and sugar, add milk and salt; cook until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add the beaten whites of eggs. Mold, chill, and serve. Any flavorings used for Bavarians may be used for Italian Creams.

Almond Italian Cream

To [Italian Cream] add one cup almonds which have been blanched, chopped, and browned and two tablespoons lemon juice.

Caramel Italian Cream

To [Italian Cream] add one cup caramelized sugar to custard before adding gelatine.

Maple Italian Cream

Add one cup maple sugar to hot custard in [Italian Cream] before adding gelatine.

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

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.

Diplomatic Pudding

Line a mold with [Lemon Jelly] to the depth of one inch. Place a smaller mold on top of jelly and surround smaller mold with [Lemon Jelly]. When jelly is hard, remove, mold and fill with any flavored Bavarian Cream.

Banana Cantaloupe

Soak gelatine in cold water; dissolve in hot cream. Add sugar, whites of eggs beaten until stiff, mashed bananas and lemon juice. Chill; as it begins to thicken, fold in the whipped cream. Line a melon mold with lady fingers, add cream mixture, chill, and serve. Garnish with cream beaten and flavored, cherries and angelica.

Date Whip

Cook dates in boiling water until tender; press through a sieve. Beat whites until stiff; add sugar, lemon juice and salt. Carefully fold in the date pulp, pile lightly on a buttered baking dish, and bake thirty minutes in a moderate oven. Serve with [Soft Custard] or with whipped cream.

Prune Soufflé

Substitute two cups prunes, for dates, in [Date Whip], and follow rule for [Date Whip].