Pineapple Bavarian Cream

Mix four egg yolks and four ounces sugar, adding one-half pint whipping cream and stirring on fire until thick. Remove, add two tablespoons of powdered gelatin — soaked previously — and keep on stirring until melted. Cool, mix with one half pint pineapple pulp and stiff whipped cream. Fill in fancy mold and set in ice box. When ready, unmold, garnish with whipped cream and serve pineapple sauce separately.