Bavarian Cream
Whip one pint of cream to a stiff froth. Boil another pint of cream or rich milk and add two tablespoonfuls of sugar or until it is sweet, flavor; add quarter of box of granulated gelatine soaked in one-half cupful of water in a warm place, when slightly cooled, stir in the yolks of three eggs well beaten. When it has become quite cold and begins to thicken, whip whitout ceasing a few minutes until it is very smooth, then stir in the whipped cream lightly until it is well mixed. Put it into a mould or moulds and set it on ice or some cool place.