Soak half a package of gelatine in a cupful of cold water for two hours. Heat a pint of rich milk and pour upon the soaked gelatine, stirring until it is dissolved. Then add it to the yolks of four eggs, beaten light, with a scant cupful of powdered sugar.

Stir over the fire for four minutes, remove and flavor, and let it get cold, but not harden. It should be like yellow cream when you beat into it, a spoonful at a time, a pint of whipped cream. When it is all in, put into a wet mould and set in the ice to form. There are countless varieties of Bavarian cream, but the base of all is that just given.