Preparation: Yolks of eggs and sugar are whipped ½ hour. The gelatine is dissolved in warm water and strained, then mixed with the yolks of eggs and sugar, arrack and lastly the whipped cream. This is filled into a glass dish and set to stiffen. No. 74—STRAWBERRY CREAM. Quantity for 6 Persons. 1 qt. of preserved strawberries, or 2 qts. of fresh ones ¼ lb. of sugar 1 tsp. of vanilla 5 layers or ½ package of white gelatine ½ cup of warm juice 1 pt. of whipped cream 12 lady fingers Preparation: The juice is drained from the strawberries and strained to remove the seeds. The gelatine is dissolved in ½ cup of the juice and mixed with strawberries, vanilla, sugar and whipped cream. Oil a mold, strew with sugar, put in a layer of lady fingers, then the cream on top of the lady fingers, place on ice to harden, turn it out and serve with strawberry juice. Remarks: If you take fresh strawberries, use more sugar. No. 75—RASPBERRY CREAM. Quantity for 6 Persons. Ingredients and preparation are the same as given under No. 74, Strawberry Cream. If you use fresh raspberries, you need 2 pts. No. 76—PINEAPPLE CREAM. Quantity for 6 Persons. 1 pt. of preserved pineapple ½ cup of sugar 1 tsp. of vanilla 6 layers or ½ package of white gelatine 1 pt. whipped cream Preparation: The juice from the pineapple is drained off and warmed, the gelatine dissolved in some of it and strained through a fine sieve. Sugar and vanilla are stirred in and the pineapple cut up into small pieces. Lastly add the whipped cream which has been drained on a sieve. Oil a mold, strew in a little sugar, fill in the cream and place on ice or prepare the day before serving. Turn out on a platter. No. 77—VANILLA CREAM. Quantity for 6 Persons. ½ pt. of milk 3 eggs 1 vanilla bean or 2 tbsps. of vanilla 5 layers or ½ package of gelatine 1 pt. of whipped cream ¼ lb. of sugar Preparation: The vanilla bean is put into the milk to soak, or the vanilla extract put into the milk; also the yolks of eggs, sugar and gelatine. Let this mixture come to a boil, stirring constantly, boil ¼ minute, mix in the beaten whites of eggs and stir until cold. Now add the whipped cream. Oil a mold, fill in the cream, and place on ice; turn it out when stiff. No. 78—COLD APPLE CREAM. Quantity for 6 Persons. 6 apples ½ pt. white wine ½ lb. of sugar 1 qt. of cream 5 eggs 1 tbsp. of flour ½ lemon peel 1 qt. of strawberries or raspberries Preparation: The apples are peeled, cored and cut into 8 parts, then boiled until soft in ½ pt. of white wine and ¼ lb. of sugar. When done, cool them.