Spanish Cream.
Dissolve half a box gelatine in half a pint milk. Boil one quart milk, and while boiling beat six eggs separately and very light. Mix the yolks with the boiling milk, and when it thickens add the gelatine. Sweeten and season to the taste. Pour all while hot on the whites of the eggs. Pour into moulds.—Mrs. J. T. B.
Italian Cream.
Soak a box of gelatine in one pint cold water. Then add one quart nice cream, season with fresh lemons, sweeten to your taste, beat well together, and set away in a cool place. When hard, eat with cream, flavored with wine.—Mrs. A. B.
Russian Cream.
Boil, till dissolved, one ounce gelatine in three pints milk. Then add the yolks of four eggs, well beaten, and five ounces sugar. Mix the whole and let it cook. Then strain and set aside to cool. Beat the four whites to a stiff froth, and when the cream is nearly congealed, beat them in. Flavor to your taste, and mould.—Mrs. A. P.
Bavarian Cream.
Sweeten one pint thick cream to your taste and flavor it with lemon or vanilla. Churn the cream to a froth, skim off the froth as it rises and put it in a glass dish. Dissolve one and a half tablespoonfuls gelatine in warm water, and when dissolved pour into the froth and stir fifteen minutes. Set in a cold place and it will be ready for use in a few hours.—Mrs. D. R.
Bavarian Cream.
Soak half a box gelatine in cold water till thoroughly dissolved. Then add three pints milk or cream, and put on the fire till scalding hot, stirring all the while. Then take it off and add three teacups sugar and the yolks of eight eggs (by spoonfuls) stirring all the time. Set on the fire again and let it remain till quite hot. Then take it off and add the eight beaten whites and eight teaspoonfuls vanilla. Put into moulds to cool.—Mrs. N. A. L.