Bavarian Creams.
There is not a more delicious dessert than that of Bavarian cream. These creams are exceedingly easy to make, and, as they are prepared some time before dinner, they have the advantage of being out of the way when cooking this meal. They are a cheap country dessert, where one has plenty of cream, yet are not so very expensive in the city, as it only requires a pint of common cream to make a quart and a half of Bavarian cream.
When cream is thoroughly chilled, it is much more readily whipped. A pint can be whipped in a few minutes with a little tin tube cream-whipper. If no whipper is at hand, beat the cream with a fork, and skim off the whipped cream as it rises. It is always better not to cook gelatine; it should be soaked in a little water near the fire for an hour or two, when it will be entirely dissolved, and then it should be stirred into the custard while it is still hot. In making the Bavarian creams, do not add the whipped cream to the ingredients with the gelatine until they are quite cold and are beginning to set, or they would otherwise dissolve the cream. The ingredients will set very soon if placed on ice. The pine-apple Bavarian is especially nice, and can be made with the canned pine-apple if the fresh pine-apple can not be obtained; however, there is not much choice, as they are all delicious.
The Bavarian creams all make good charlottes-russe, the peach Bavarian making an especially delicious one. Sometimes these mixtures are frozen, and put into charlotte molds; the cake is formed in molds a trifle larger. When the cream is frozen, it is inserted into the cake just before serving. When freezing the mixture, the whipped cream is not added until the custard or ingredients with the gelatine are partly frozen.