It is improved by the beaten whites of three eggs stirred into the cream.

Flavor with half a teaspoonful of vanilla if liked.
BAVARIAN CREAM.
Whip a pint of cream to a stiff froth.

Boil a pint of rich milk with a teacupful of sugar, and add a teaspoonful of vanilla.

Soak half a box of gelatine for an hour in half a cup of warm water, and add to the milk.

Add the yolks of four eggs beaten smooth, and take from the fire instantly.
When cold and just beginning to thicken, stir in the whipped cream.