The Cookery Blue Book

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,