Bavarian Cream, with Vanilla (Mrs. Blair).
Whip one pint of cream to a stiff froth, laying it on a sieve. Boil another pint of cream or rich milk, with a vanilla bean, and two table-spoonfuls of sugar, until it is well flavored; then take it off the fire and add half a box of Nelson’s or Coxe’s gelatine soaked for an hour in half a cupful of water, in a warm place near the range; when slightly cooled, stir in the yolks of four eggs well beaten. When it has become quite cold, and begins to thicken, stir it without ceasing a few minutes until it is very smooth, then stir in the whipped cream lightly until it is well mixed. Put it into a mold or molds, and set it on ice, or in some cool place.
Bavarian Cream, with Chocolate,
is made as the preceding cream, adding two sticks of chocolate, soaked and smoothed, to the yolks of the eggs.
Bavarian Cream, with Strawberries.
After picking two pounds and a half of strawberries, squeeze them through a colander, and add six ounces of sugar to the juice; when the sugar is dissolved, add half a box of gelatine soaked as before described. Place it on the ice, stir it smooth when it begins to set, then stir in a pint of cream whipped; put it into a mold or molds, and serve with fresh strawberries around it.
Bavarian Cream, with Almonds.
Take three ounces of sweet and one ounce of bitter almonds, blanch and skin them, and put them into a pan on a moderate fire, stirring them continually. As soon as they have acquired a fine yellow color, take them off the fire, and when cold pound them into fine pieces. Then add a pint of cream or rich milk (nearly boiling), and two or three table-spoonfuls of sugar, and half a package of gelatine, which has been soaked as before described. Put it upon the ice, and when about to thicken stir it until it is very smooth, then stir in lightly a pint of cream whipped, and put it into a mold.
Bavarian Cream, with Peaches.
