BAVARIAN CREAM
Soak half a package of gelatine in a cupful of cream and dissolve by gentle heat. Rub through a sieve enough canned or fresh fruit to make a cupful. Sweeten heavily and mix with the dissolved gelatine. Whip a cupful of cream solid and when the fruit mixture is cool but not set, fold it gradually into the cream. When it begins to stiffen, mould, chill, and serve with whipped cream if desired. Observing the same proportions, Bavarian Creams may be made of apples, apricots, bananas, cherries, chestnuts, cocoanut, figs, preserved ginger, gooseberries, plums, huckleberries, oranges, pears, peaches, pineapple, quinces, raspberries, strawberries, chopped nuts, chocolate syrup, maple syrup, coffee,—indeed almost anything. When almonds are used, a little more cream should be added. There should be one cupful of cream and gelatine, two cupfuls of whipped cream, and one cupful of fruit pulp. Half a cupful of chocolate dissolved in a little cold water and cooked to a paste will be sufficient. In using coffee or maple syrup put in only enough to flavor. Pineapple Bavarian Cream should be served as soon as possible after making, as the pineapple contains a ferment which softens the gelatine.