Chocolate Bavarian Cream (1938)

• 1 1/2 squares chocolate
• 2/3 cup sugar
• 1/2 cup hot milk
• 1 tbspn gelatine
• 1/4 cup cold water
• 1 pint whipping cream
• 1 tspn vanilla
• 6 lady fingers

Soak gelatine in cold water. Melt chocolate in top of double boiler and add sugar, salt, and hot milk. Cook on low heat for a few minutes. 

Add gelatine to hot chocolate mixture. Cool until it beings to thicken. Beat with beater until mixture becomes very light.

Fold in whipped cream. Add vanilla. Line a mold with lady fingers, and pour mixture into mold.

Place in freezer to chill. When dessert has set, remove to a plate and decorate with whipped cream before serving.

(Origin - "Your Frigidaire Recipes" by the Frigidaire division of the General Motors Sales Corporation, 1938.)