The Century Cook Book

by Mary Ronald

• General rules for, [400].
• Plain Bavarian cream, [400].
• Chocolate Bavarian cream, [401].
• Italian cream or Bavarian without cream, [401].
• Fruit Bavarian, [401].
• Rice Bavarian, or Riz à l’impératrice, [402].
• Bavarian panachée, [402].
• en surprise, [402].
• Diplomatic pudding, [403].
• Bavarian, [403].

[Charlotte Russe.]

• Charlotte russe, filling, No. 1, [404].
• No. 2 (with eggs), [405].
• No. 3 (with fruit), [405].
• No. 4, [405].
• No. 5, [405].
• Timbale of brioche, [406].
• Charlotte princesse de Galles, [406].
• Strawberry Charlotte, [406].
• Gâteau St. Honoré, [407].
• Croquenbouche of macaroons, [408].

[Whipped Cream.]

• How to whip cream, [408].
• Whips, [409].
• Czarina cream, [410].
• Chestnut purée with cream, [410].
• Chestnuts with cream, [410].

[Uses for Stale Cake.]

• Pine cones, [411].
• Cake with custard, [411].
• Trifle (Esther), [411].
• Banana trifle (Martha), [412].

[Sweet Jellies.]

• Points to observe in making jellies, [412].
• Dissolving, [412].
• Proportions, [413].
• Clarifying, [413].
• Molding for fancy jellies, [413].
• Serving jellies, [414].
• To clarify fruit juices, [415].
• Wine jelly, [415].
• Lemon jelly, [415].
• Orange jelly, [415].
• Coffee jelly, [416].
• Champagne jelly, [416].
• Champagne jelly with flowers, [416].
• Whipped jelly or snow pudding, [417].
• Jellies with fruits (macédoine), [417].
• Russian jellies, [417].
• Ribbon jelly, [418].
• Italian jelly, [418].
• Dantzic jelly, [418].
• What to do with jelly left over, [418].

[Pains aux Fruits or Jellied Fruits.]