MiSCELLAlteOUiS. SOS 



of sugar in one cup of rick milk, pour in the gelatine and 

 stir till dissolved. Strain, and flavor as likexi, either with 

 lemon, vanilla, chocolate or four tablespoonfuls of strong 

 coffee. Place the bowl in very cold water, stir often, an.l 

 when it is cold, and beginning to thicken, stir in the whipped 

 cream. 



To convert this cream into apricot, peach, cherry, orange 

 or strawberry charlotte it is only necessary to line the 

 bottom of the mold with th2 preserved or candied fruitand 

 flU it with cream. Sliced bananas and fresh strawberries 

 may be used in the eame manner. 



Blackberry Cream.— Over two quarts of ripe blackber- 

 ries spririKle halt a cupful of sugar a)id mash them with a 

 wooden spoon. Set them aside for a oou{>le of hours, then 

 strain through a very thin cloth or strainer. Partly whip 

 one pint of sweet cream, then add the fruit juice, madesweet 

 with half a cupful of sugar or even morr-. Whip again, and 

 gradually add the stiff- beaten whites of cwo eggs, whipping 

 constantly till no more cream arises. Serve' at once. 



Cherry Cream. — Take two quarts of cherries— heaping 

 quarts— bruise them without removing the pits, throw 

 over them three-fourths of a cupful of sugar, and let them 

 stand in a cool place two hours. Then strain, and proceed 

 as with Blackberry cream That is, sweeten the j uiee after 

 straining, beat one pint of cream, gradually add the juice 

 and the beaten whites of two eggs, continually whisking it 

 till no more froth arises. The secret of success is to have 

 cream, ice and eggs all thoroughly chilled on ice, and in 

 adding the juice a little at a time to prevent curdling. 



In the same way make currant cream. The berries and 

 other fruits which have suflQoient juice can be used, also lem- 

 on and orange cream. 



Chocolate Bavarian Crearai. — Soak half a box of gel- 

 atine in four tablespoonfuls of water for twenty minutes, 

 boil one pint of milk, into which stir two ounces of grated 

 chocolate and the dissolved gelatine. Stir till all is dis- 

 solved set the sauci-pan on the back of the stove with 



