Bavarian Cream, with Vanilla ( Mrs. Blair ).
Whip one pint of cream to a stiff froth, laying it on a sieve. Boil another pint of cream or rich milk, with a vanilla bean, and two table-spoonfuls of sugar, until it is well flavored; then take it off the fire and add half a box of Nelson’s or Coxe’s gelatine soaked for an hour in half a cupful of water, in a warm place near the range; when slightly cooled, stir in the yolks of four eggs well beaten. When it has become quite cold, and begins to thicken, stir it without 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 mold or molds, and set it on ice, or in some cool place.
Bavarian Cream, with Chocolate,
is made as the preceding cream, adding two sticks of chocolate, soaked and smoothed, to the yolks of the eggs.