Bohemian Cream
Take one quart of cream, two tablespoonfuls of sugar and three-quarters of an ounce of Knox' gelatine dissolved; whip one-half the cream to a stiff froth; boil the other half with the sugar; vanilla extract may be added. Just after it is removed from the fire, add the gelatine and when cooled a little, stir in the well beaten yolks of four eggs. As soon as it begins to thicken, stir steadily until smooth, when add the whipped cream, beating it lightly. Mould and set on ice until ready to serve.