=Pineapple Cream.=
1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a
boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes,
then pour 2 cups boiling water on it. Put this with the pineapple and
boil with the juice of 2 lemons. Have ready the whites of 2 eggs beaten
stiff, and pour gradually in the boiling mixture. Serve with whipped
cream when cool. This should be made the day before using.
=Duchess Cream.=
1/2 pint tapioca soaked over night in 1/2 pint of cold water; in the
morning drain, and cover with boiling water and cook till clear,
stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup
grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve
cold with cream.
=Russian Cream.=
1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and
gelatine are put together hot on stove, and just as it is taken off, the
whites are stirred in. Add flavoring and mold it.
=Spanish Cream.=
3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil.
Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a
boil again. Beat the whites to a stiff froth and stir in after removing
from the fire. Flavor with vanilla. Pour in a mold to cool, and serve
with cream.
=Lemon Cream.=
1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and
sugar, add juice and rind of lemon, and water. Let simmer till it
thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and
stir into the custard while warm.
=Banana Cream.=
Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1
quart of the mixture allow 1/4 pound of sugar. Beat all together till
the cream is light. Some consider it an improvement to add a few drops
of vanilla, or the juice of canned pineapple.
=Coffee Bavarian Cream.=
1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup
milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs.
Soak the gelatine until perfectly soft, have the coffee boiling hot, and
turn over the gelatine and sugar. Strain and set away until partly
stiff. Beat the eggs to a stiff froth, and mix with the whipped cream;
add to the gelatine, mixing thoroughly. Mold and serve with whipped
cream.
=Bavarian Cream with Peaches.=
Cut 18 fine peaches, or a sufficient number of canned ones, into small
pieces, and boil with 1/2 pound of sugar. When reduced to a marmalade
press through a coarse sieve, then add 1/2 package dissolved gelatine,
and a tumbler of cream. Stir this well to make it smooth, and when about
set, add 1 pint of whipped cream, and pour into a mold. It makes a still
prettier dish to serve half or quarter of peaches, half frozen, around
the cream.
=Charlotte Russe.=
1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill of
hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of
powdered sugar. Flavor with vanilla or little almond. Mix together the
cream, eggs, sugar and flavoring, and beat in the gelatine and milk when
quite cold. Line a mold with slices of sponge cake or lady fingers, and
fill with the mixture. Set upon the ice to cool.
=Champagne Jelly.=
1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pint
sherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinnamon.
Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime,
and boil five minutes. Add 1 pint champagne and strain twice.
=Coffee Jelly.=
1/2 box gelatine soaked in cold coffee. When well dissolved, pour in a
pint of boiling coffee, sweeten to taste, and set aside to cool. When
quite cold and almost jellied, beat up till it becomes a light foam.
Pour into mold and place on ice. Serve with whipped cream.
[Illustration]