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Bavarian Cream

This cream is served cold, or it is sometimes used to fill a charlotte russe. To one pint of thick cream add sufficient sugar to sweeten it and flavor with vanilla or lemon. Whisk the cream to a froth, which should be removed as rapidly as it appears, and put in a glass dish. Take one and one-half tablespoonfuls of gelatine, and after it has thoroughly dissolved add it to the forth, and mix for fifteen minutes. Place it on ice, or in a very cool place for a few hours, when it will be ready for use.