Creams
| PAGE | |
|---|---|
| Bavarian Cream—I. | 98 |
| ″ Cream—II. | 98 |
| Chartreuse of Orange | 100 |
| ″ of Strawberries | 101 |
| Chestnut Cream | 102 |
| Chocolate Bavarois | 103 |
| Crème aux Fruits | 103 |
| ″ Hollandaise | 104 |
| Noyau Cream | 105 |
| Orange Cream | 105 |
| Rhenish Cream | 106 |
| Rice Cream | 107 |
| Strawberry Cream | 108 |
| Strawberry or Raspberry Cream | 108 |
*Bavarian Cream — I
¹⁄₂ oz. gelatine
1 pint cream
3 table-spoons powdered sugar
1 tea-spoon vanilla
Soak the gelatine. Whip the cream. Dissolve the gelatine in a little boiling milk. Strain it into a basin. Add whichever flavouring is chosen, stirring continually until cool but still liquid. Then add the cream and mix thoroughly. Pour into moulds and set on ice, if possible.
This cream may be flavoured with two table-spoons maraschino, two table-spoons caramel (melted and browned sugar), a small coffee-cup of very clear, strong coffee or three table-spoons powdered chocolate instead of vanilla.