Bavarian Cream.
Half a lemon grated rind and juice ¹⁄₂ cup of orange juice, ¹⁄₃ cup of sugar, yolk of 2 eggs. Mix well over fire until it thickens, then add 1 teaspoon of granulated gelatine which has been soaked in water, beat whites of 2 eggs stiff, add to above and set the mixture in cold water beating until thick enough to hold its shape. Turn in mould and chill.