FRUIT BAVARIAN

Mash and press through a colander any fresh or canned fruit. If berries are used, press them through a sieve to extract the seeds. Sweeten to taste, and flavor with a little orange and lemon-juice, curacao, or maraschino. To a pint of fruit juice or pulp add a half box or one ounce of gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water. Stir the fruit and gelatine on ice until it begins to set, otherwise the fruit will settle to the bottom. Then stir in lightly a pint of cream whipped and well-drained, and turn it into a mold to harden. Strawberries, raspberries, pineapple, peaches, and apricots are the fruits generally used. With fruits it is better to use a porcelain mold if possible, as tin discolors. If a tin one is used, coat it with jelly as directed on page 323, using a little of the dissolved gelatine (sweetened and flavored) prepared for the fruit.