BAVARIAN CREAM, WITH PEACHES.

[Illustration]

Cut eighteen fine peaches into small pieces, and boil them with half a

pound of sugar. When they are reduced to a marmalade, squeeze them

through a sieve or colander. Then add half a package of dissolved

gelatine, and a glassful of good cream. Stir it well, to make it smooth

when it is about to set, then add the pint of cream whipped, and mold

it. It makes a still prettier dish to serve halves or quarters of fresh

peaches half frozen, around the cream.