SPANISH CREAM.

Make a blancmange as on p. 238; but, just before taking from the fire, add the yolks of four eggs, and then strain.  The whites can be used for meringues.

WHIPPED CREAM.

One pint of rich cream; one cup of sugar; one glass of sherry or Madeira.

Mix all, and put on the ice an hour, as cream whips much better when chilled.  Using a whip-churn enables it to be done in a few minutes; but a fork or egg-beater will answer.  Skim off all the froth as it rises, and lay on a sieve to drain, returning the cream which drips away to be whipped over again.  Set on the ice a short time before serving.

CHARLOTTE RUSSE.

Make a sponge cake as on p. 216, and line a Charlotte mold with it, cutting a piece the size of the bottom, and fitting the rest around the sides.  Fill with cream whipped as above, and let it stand on the ice to set 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.