MISCELLANEOUS. »!: 



Strawberry Bavarian Cream.— Soak an ounce of 

 gelatine in six tablespoonfuls of oolil water for twenty 

 minutes, while one quart of strawberries is maslied with 

 one cup of sugar. Press the fruit through a fine sieve, grad- 

 ually heat the gelatine, adding, if necessary, a very little 

 hot water, and strainitintotheberryjuice. Set it in cold 

 water or ice, and stir till it thickens, then add a pint of 

 cream well whipped. Pour into a mold and chill on iae. 



Strawberry Float — Chop fine three pints of straw- 

 berries and stir in three-fourths of a cupful of powdered 

 sugar, more or less according to their acidity. Attheendof 

 an hour mix in the beaten whites of three eggs, and serve at 

 once in small glasses. 



Strawberry Charlotte.— Boil half a cupful of rice five 

 minutes in a quart of water, strain, and boil till done iii a 

 quart of milk. Rub the rice through a sieve. To one 

 pint of it add an ounce of gelatine, dissolved in two table- 

 spoonfuls of water and the milk remaining after it is 

 drained from the rice. Cook together three minutes, stir, 

 cool, flavor with half a teaspoonful of vanilla, and stir in 

 the well- beaten whites of two eggs. Pour it over a quart of 

 capped strawberries, or any other kind of berries, and pile 

 whipped cream around the whole. 



Strawberi'y Charlotte Kusse.— Dissolve an ounce of 

 isinglass in a few tablespoonfuls of milk, taken from a 

 quart of rich new milk measured out for this purpose. 

 Sweeten to taste, after heating the remainder of the milk 

 and pouring over the gelatine. Flavor with vanilla, strain, 

 and pour into molds to cool. Turn it out on a thin sponge 

 cake covf red with a thijk layer of strawberry jam, and 

 pour around it a pint of whipped cream. 



