COFFEE BAVARIAN CREAM.
2 tablespoons coffee infusion
1 tablespoon water
2 tablespoons heavy cream
1 egg yolk
Few grains salt
3/4 teaspoon granulated gelatin soaked in
1 teaspoon cold water.
1 grain saccharine dissolved in
1/2 teaspoon cold water
1 egg white
1/4 teaspoon vanilla
Scald coffee, water and one-half cream. Add egg yolk, slightly beaten, and cook until mixture thickens; then add gelatin and salt. Remove from fire, cool, add saccharine, remaining cream beaten stiff, egg white beaten until stiff, and teaspoon vanilla. Turn into mould and chill.
LEMON CREAM SHERBET.
1/4 cup cream
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water
4 drops lemon juice
Few grains salt
Mix ingredients in order given and freeze.
ORANGE ICE.
1/3 cup orange juice
1 teaspoon lemon juice
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water
Mix ingredients in order given, and freeze.
GRAPEFRUIT ICE.