Bavarian Cream With Peaches Recipe

Cut 18 fine peaches, or a sufficient number of canned ones, into small

pieces, and boil with 1/2 pound of sugar. When reduced to a marmalade

press through a coarse sieve, then add 1/2 package dissolved gelatine,

and a tumbler of cream. Stir this well to make it smooth, and when about

set, add 1 pint of whipped cream, and pour into a mold. It makes a still

prettier dish to serve half or quarter of peaches, half frozen, around

the cream.

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