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Bavarian Cream Cheaper

3 pints of rich milk. 1 cupful of cream. 12 ounces of sugar. 2 ounces of gelatine. 6 whites of eggs. Flavoring.

Set the milk over the fire with the sugar and gelatine in it and stir till the gelatine is all dissolved. Do not let it boil. Strain into a freezer placed in ice water and when nearly cold enough to set add the cup of cream, beat 10 minutes, whip the 6 whites firm, stir that in and beat the cream 5 minutes more. Flavor while heating with lemon, vanilla, almond, or other extract, instead of maraschino.

King Louis did not keep his huge establishments for profit and made his Bavarian about like this--quite costly: 1 quart of double cream, 2 1/4 ounces of gelatine, 6 ounces of powdered sugar, 1 cup of milk, 1/2 cup of noyan or other liqueur. Dissolve the gelatine in the milk in a warm place. Put the sugar in the cream, whip it to troth, drain the froth and whip again what drips through. Put back in the pan, pour the dissolved gelatine to the whipped cream a little at a time, add the flavor and put the cream in molds slightly oiled with sweet oil and set on ice. This, it may be observed, is barely one remove from the iced froths noticed among the ices. The froth is congealed by means of gelatine very cold instead of frost, and might be in glasses as well.