ve
immediately with a fruit sauce.

BAVARIAN CHERRY CAKE.

Half a pound of fine, juicy black cherries, five tablespoonfuls of fine
bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one
ounce of sweet chocolate grated. Put the grated chocolate in a mixing
bowl, break an egg into it and add one tablespoonful of bread crumbs and
one of sugar, beat light and break another egg into it, adding another
tablespoonful of bread crumbs and one of sugar. Then separate the three
remaining eggs, the yolks from the whites, adding one yolk at a time
alternately with bread crumbs and sugar until all are used. Add the
cherries. Beat the three whites of eggs to a stiff froth and fold it in
lightly. Butter thick a cake mould, sift dried bread crumbs over it,
turn the cake into it and bake about three-quarters of an hour in a
moderate oven. Test it as other cake. In Bavaria it is served cold, but
I think it would also be nice hot with fruit sauce.

CRANBERRY BAVARIAN CREAM.

Stew one quart of cranberries; while hot rub through a sieve; measure
out half a pint, and add to it a half cup of granulated sugar. Have a
quarter of a box of gelatine soaked in a quarter of a cup of water one
hour, set the bowl over steam entirely to dissolve the gelatine, then
add the cranberries. Turn it into an earthenware bowl, set in a pan of
ice water and beat until it is perfectly cold and begins to thicken,
then add half a cup of rich milk and beat again, and at the last add
half a cup of whipped cream. Beat it thoroughly and turn it into a mould
and set on the ice to congeal. Serve with cream. Do not use a tin mould
for cranberries.

A MOULD OF FRESH FRUIT.

Take enough fresh, ripe currants and raspberries to make half a cupful
of juice of each, and press through a sieve fine enough to retain the
seeds; or the fruit may be strained and squeezed through cheese cloth.
Take also enough ripe cherries to make a cupful of juice and mix all
together. Put a quart of boiling water in a saucepan over the fire with
four ounces of sugar and two ounces of almonds blanched and cut fine.
Mix five ounces of arrowroot or the same quantity of potato flour with
the cold fruit juices, stir it into the boiling water and let it boil
about five minutes, turn it into a wet mould, and when cold set on the
ice. This should be made the day before it is to be served. Serve with
cream.

A DESSERT OF MIXED FRUIT.

Peel some sweet, juicy oranges, removin