Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

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.

Italian Cream

• 2 cups milk
  3 egg yolks
  ¼ cup sugar
  2 tablespoons granulated gelatine
  few grains salt
  ¼ cup cold water
  3 egg whites