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Bavarian Cream

1 1/2 pints of milk. 1 1/2 pints of thick cream. 12 ounces of sugar. 2 ounces of gelatine-full weight. 1 cupful or less of maraschino. Set the milk over the fire with the sugar and gelatine in it and stir-till the gelatine is all dissolved--nearly at the boiling point. Then strain it into an ice cream freezer set in ice water and let it get nearly cold. Whip the cream to froth. Beat the milk in the freezer likewise and then mix the two and continue beating till the Bavarian is a delicate white sponge, and mix in the maraschino while beating.

These creams are the most acceptable of all the substitutes for ice cream, and have the advantage that they can be set in molds, and different sorts placed on a set table at the same time, or a mold entire served at a family table. For hotel service it is generally best to serve them out of the freezer in saucers with whipped cream or fruit. They then appear on the bill of fare as: