NO. 135. CHESTNUT BAVARIAN.
CHESTNUT BAVARIAN
Prepare chestnuts as directed for chestnut purée. To two cupfuls of the purée add one ounce of gelatine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water. Mix well, and when it begins to stiffen add a pint of cream whipped to a stiff froth, and turn the mixture into a ring-mold to harden. Fill the center with whipped cream, or with chestnuts boiled in sugar and water until they look clear.
CHARLOTTE RUSSE
1 pint of milk,
1 pint of cream,
Yolks of four eggs,
½ cupful of sugar,
¼ boxful of gelatine,
1 teaspoonful of vanilla.