Lowney's cook book

2 tablespoons granulated gelatine 1 pint fresh strawberry juice I cup cold water 24 whole strawberries I cup boiling water whip from one pint of cream I cup sugar Soak gelatine in cold water, dissolve in boiling water. Add fruit juice and sugar ; stir until mixture begins to thicken. Cut and fold in the whip from the cream. Line a mold with halves of strawberries ; pour in cream mixture. Chill ; garnish with beaten cream and strawberries, and serve. Raspberry Bavarian Prepare the same as Strawberry Bavarian, adding two tablespoons lemon juice, and substituting raspberry juice for strawberry juice. Pineapple Bavarian Prepare the same as Strawberry Bavarian, and substitute one can grated pineapple for strawberry juice. Peach or Apricot Bavarian Use rule for Strawberry Bavarian, using one pint crushed peaches or apricots for strawberry juice, and gar> nish with halves of peaches or apricots. Chocolate Bavarian For Chocolate Bavarian see special recipes for Lowney's Chocolate. Banana Bavarian 2 tablespoons granulated gelatine 4 bananas ^ cup cold water 2 tablespoons orange juice 1 cup boiling water i cup sugar whip from two cups cream Mash the bananas. Soak gelatine in cold water; dissolve in boiling water; add sugar, banana pulp and orange juice. When mixture begins to thicken, cut and fold in the whip from the cream. Mold, chill, and garnish with beaten cream, bananas and cherries. Ginger Bavarian Use rule for Banana Bavarian, substituting one cup preserved ginger ; and adding one quarter cup sherry wine. Italian Cream 2 cups milk 2 tablespoons granulated gelatine 3 egg yolks few grains salt \ cup sugar ^ cup cold water 3 egg whites Soak gelatine in cold water ; scald milk; mix yolks and sugar, add milk and salt; cook until mixture begins to thicken; add soaked gelatine, chill, and as mixture thickens add the beaten whites of eggs. Mold, chill, and serve. Any flavorings used for Bavarians may be used for Italian creams. 208 lownet's cook book Almond Italian Cream To Italian Cream add one cup almonds which have been blanched, chopped, and browned and two tablespoons lemon juice. Caramel Italian Cream To Italian Cream add one cup caramelized sugar to custard before adding gelatine. Maple Italian Cream Add one cup maple sugar to hot custard in Italian Cream before adding gelatine. Bavarian Macedoine Line a mold with strawberry Bavarian, one inch thick, set another mold on top of this Bavarian and pour in strawberry Bavarian to the top of the mold. Chill. When hardened, remove second mold and fill Avith alternate layers beaten cream, chopped nuts and chopped fruit. Ribbon Bavarian Use rule for Plain Bavarian, and divide into three parts before adding the cream. Into one third stir one quarter cup strawberry juice and color pink; into another third add two tablespoons chopped almonds and color green; flavor the other third with vanilla. Add one third of the whipped cream to each of these thirds and arrange in layers in charlotte russe molds. Chill and garnish with beaten cream, strawberries, and nuts. One must work quickly to keep the gelatine mixture from hardening. Should it harden before it can be used, set the dish containing the gelatine mixture into a pan of hot water and stir until liquefied. BESSEBTS 209 Rice Bavarian 3 cups milk 1 tablespoon gelatine ^ cup rice ^ cup cold water