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Peach Bavarian Cream

I pint can or nine fresh peaches 1/2 box of gelatine 1/2 pint of cold water I pint of cream Cover the gelatine with the water and let soak a half hour. Press the peaches through a colander; if fresh, first stew and sweeten them.

Stir the gelatine over boiling water until dissolved. Whip the cream. Add the gelatine to the peaches, mix, and turn into a tin basin; stand the basin in a pan of cracked ice, and stir constantly until it begins to thicken; then add the whipped cream, stir carefully until thoroughly mixed; turn into a mould and stand aside to harden. Serve with whipped cream heaped around the base.