Page:The dainty sweet book, from the International cooking library (1903).djvu/57

THEIR ICES,CREAMS AND SWEETS

BAVAROIS AUX FRAISES (Bavarian Cream with Strawberries)

Break four yolks of eggs in casserole, two whole eggs well beaten, add boiled milk, one sugar, vanilla flavored. Put on stove until thickens slightly, add few leaves of gelatine. Add crushed strawberries and put on ice in moulds before serving.

PECHES CARUSO (Peaches Caruso)

Take four large peaches, cook in syrup and when cooked, let get cold. Take out pits and fill with pistache ice cream. Close peaches up again, cover with cream chantilly in giving them a cone shape, sprinkle finely chopped pistache over top. Put in the ice box for one hour and serve them on canapies of sponge cake.

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