Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

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.