Bavarian Cream, with Almonds.
Take three ounces of sweet and one ounce of bitter almonds, blanch and skin them, and put them into a pan on a moderate fire, stirring them continually. As soon as they have acquired a fine yellow color, take them off the fire, and when cold pound them into fine pieces. Then add a pint of cream or rich milk (nearly boiling), and two or three table-spoonfuls of sugar, and half a package of gelatine, which has been soaked as before described. Put it upon the ice, and when about to thicken stir it until it is very smooth, then stir in lightly a pint of cream whipped, and put it into a mold.