Aunt Caroline's Dixieland Recipes/Pies and Desserts/Bavarian Cream

by Emma McKinney

BAVARIAN CREAM

One quart of sweet cream whipped with two cups of sugar as stiff as for syllabub, two-thirds of a box of gelatine dissolved over the fire in two cups of milk, stirring constantly. Let cool. Flavor cream to taste, then beat in the milk and gelatine. If desired, fruits, nuts, and maraschino cherries may be added.