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Pour into lined mould and place in

refrigerator until thoroughly chilled.

Unmould and serve with remaining

4 cup of cream, whipped.

296 FRESH STRAWBERRY
BAVARIAN CREAM

2 cups strawberries

14 cup white sugar

| package strawberry jelly powder
2 cups boiling water

2 cups whipping cream

Method:—Wash, stem and cut
berries; add sugar. Dissolve jelly
powder in boiling water. Let cool
until partly set; then beat, and add
berries and whipped cream. Turn
into mould and place in refrigerator
until set. Serve in sherbet glasses.
(Crushed pineapple may be used in
this recipe—substituting pineapple
juice, heated, for water.)

297 COFFEE DESSERT

114 cups coffee infusion

1 tablespoon gelatine softened in 14 cup
milk

24 cup white sugar

l4 teaspoon salt

3 eggs
14 teaspoon vanilla

Method:—Pour coffee into double
boiler, add gelatine and half of
sugar, and bring to boiling point;
then add remainder of sugar, salt,
and slightly beaten egg yolks; cook
until thick. Remove from heat, add
stifly beaten egg whites, and
vanilla. Pour into mould; chill, and
serve with cream.

298 MAPLE PUDDING

| cup maple syrup

Yolks of 3 eggs (unbeaten)

2 tablespoons gelatine softened in 14 cup
cold water

| cup whipping cream

Method:—Place maple syrup in
double boiler; add eggs and whip
constantly until boiling point is
reached. Remove from heat; add
gelatine and beat until cold; then
add half the whipped cream and
beat until well mixed. Pour into
mould and chill thoroughly. Serve
with remainder of whipped cream.

299 BANANA SPONGE
14 cup white sugar
14 cup boiling water
| tablespoon gelatine
14 cup cold water
2 tablespoons lemon juice
24 cup banana pulp
Whites of 2 eggs

Method:—Add sugar to boiling
water and boil 5 minutes; soften
gelatine in cold water, dissolve in
hot syrup, add lemon juice; then
strain and chill, stirring occasion-
ally. When partly set, add banana
pulp and beat until foamy; then
add stiffly beaten egg whites and
beat until mixture begins to thicken.
Pour into moistened mould. Serve
with custard sauce (see Recipe No.
672).

300 ST. PATRICK’S PUDDING

2 cups rich pineapple syrup

34 cup orange juice

14 cup lemon juice

114 packages pistachio jelly powder
Method:—Bring fruit juices to

boiling point and pour over jelly

powder. Stir until dissolved. Place

mould in pan of ice water, pour in

jelly % inch deep. When firm, set

smaller mould of same design inside

larger mould and fill with ice water.

Pour jelly gradually between moulds

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +