The Blue Grass Cook Book

page 193

water and strain into the custard. Beat the cream to a stiff froth; then stir
into the custard when it is about blood heat. Line a bowl with lady fingers,
pour in the mixture, and set away to cool. This is a winter dish and difficult
to make in summer.

      CHOCOLATE
      BAVARIAN CREAM
Cover 1/2 box of gelatine with 1/2 teacup of water and let it soak 20 minutes.
Whip 1 pint of cream. Grate 2 ounces of chocolate and boil in 1 pint of sweet
milk. Add the gelatine and stir till dissolved. Take from the fire and sweeten
with 1/2 cup of sugar; flavor with vanilla and turn into a pan to cool. Stir
till it begins to thicken, then add the whipped cream. Stir till mixed, and pour
in a bowl to harden.

      CHOCOLATE BLANC-MANGE
V. C. G.

Soak 1/2 box of Cox's gelatine,

  1 quart of sweet milk,

  1/2 cake of sweet chocolate,

  1/2 cup of sugar.

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