a little. This is the easiest form of Charlotte. It is improved by the
beaten whites of three eggs stirred into the cream. Flavor with half a
teaspoonful of vanilla if liked.

BAVARIAN CREAM.

Whip a pint of cream to a stiff froth. Boil a pint of rich milk with a
teacupful of sugar, and add a teaspoonful of vanilla. Soak half a box of
gelatine for an hour in half a cup of warm water, and add to the milk. Add
the yolks of four eggs beaten smooth, and take from the fire instantly.

When cold and just beginning to thicken, stir in the whipped cream. Put
in molds, and set in a cold place. This can be used also for filling
Charlotte Russe. For chocolate add chocolate as directed in rule for
boiled custard; for coffee, one teacup of clear, strong coffee.

STRAWBERRY CREAM.

Three pints of strawberries mashed fine. Strain the juice, and add a
heaping cup of sugar, and then gelatine soaked as above, and dissolved in
a teacup of boiling water. Add the pint of whipped cream, and pour into
molds.

FRUIT CREAMS.

Half a pint of peach or pine-apple marmalade stirred smooth with a
teacupful of sweet cream. Add gelatine dissolved as in rule for strawberry
cream, and, when cold, the pint of whipped cream. These creams are very
delicious, and not as expensive as rich pastry.

OMELETTE SOUFFLEE.

Six whites and three yolks of eggs; three tablespoonfuls of powdered sugar
sifted; a few drops of lemon or vanilla. Beat the yolks, flavoring, and
sugar to a light cream; beat the whites to the stiffest froth. Have the
yolks in a deep bowl. Turn the whites on to them, and do not stir, but
mix, by cutting down through the middle, and gradually mixing white and
yellow. Turn on to a tin or earthen baking-dish with high sides, and bake
in a moderate oven from ten to fifteen minutes. It will rise very high,
and must be served the instant it is done, to avoid its falling.

FRIED CREAM.

One pint of milk; half a cup of sugar; yolks of three eggs; two
tablespoonfuls of corn-starch and one of flour mixed; half a teaspoonful
of vanilla, and two inches of stick-cinnamon; a teaspoonful of butter.

Boil the cinnamon in the milk. Stir the corn-starch and flour smooth in a
little cold milk or water, and add to the milk. Beat the yolks light with
the sugar, and add. Take from the fire; take out the cinnamon, and stir in
the butter and vanilla, and pour out on a buttered tin or dish, letting it
be about half an inch thick. When cold and s