166.Macédoine de Fruits au vin du Rhine.— Prepare a Rhine wine jelly a little stiffer than the ordinary jellies; take large, ripe raspberries, strawberries, currants, peaches (pared and cut into eighths) and pineapples cut into small slices; put them in a dish on ice; next set a form into cracked ice, pour in a fewspoonfulsjelly and when hard lay in some of the fruit, either each kind by itself in small clusters or mixed one with the other; pour over this sufficient jelly to cover the fruit; let it get hard and again lay over some fruit; continue alternately with fruit and jelly till form is full; cover and let it remain in ice till firm; in serving dip the form into hot water, wipe it dry and turn the macédoine onto a round dish. In winter preserved fruit and apples and pears may be used. The apples and pears are to be cut into quarters and boiled for a few minutes in sugar syrup. The latter should be colored with a little cochineal.167.Gelée à la Moscovite.— Any kind of fruit jelly may be used for this, using only half the quantity of gelatine as for jelly; put into a form, cover it, paste a strip of buttered paper around the edge of cover and pack the form in ice and rock salt for 2 hours;only freeze about an inch all around, leaving it soft in the center; preserved fruit may be mixed with the jelly before it is put into the form; serve the moscovite in a glass dish and garnish with fruit or fancy cake.168.Orange Baskets (with Jelly).— Choose 1 dozen large oranges and cut them into the shape of small baskets with handles; this is done by holding the orange in the left hand and cutting with a penknife a small quarterfromeach side of the orange toward the top, so as to leave the skin for the handle ½ inch wide; then cut the skin evenly all around; next separate the inside from the outside skin with the penknife and completely hollow the orange out, so that only little more than half of the skin with the handle is left; cut the edges into small scallops with a scizzors and lay the baskets in cold water; press out the juice from the oranges and with it make a jelly (see Orange Jelly); take the baskets from the water, wipe dry and with a napkin under them set on a tray; have the jelly on ice and when it begins to thicken fill up the baskets and place them on ice; if there should be any small holes in the baskets paste them up from the outside with butter, which must be removed before serving; serve on a napkin and garnish with green leaves. These baskets may also be filled with Gelée Russe.169.Orange Quarters Used for Garnishing Jellies and Other Dishes.— Take 6 large oranges, cut out a round piece on the side of stem and hollow out so that nothing is left but the outside skin; care must be taken to leave none of the white coating on the inside of skin; after preparing this way put them in a saucepan over the fire with boiling water and boil 5 minutes; rinse with cold water, wipe them dry and fill each one either with clear jelly of different colors or blanc-mange; set them on ice until hard; cut them into quarters and use for garnishing different dishes. Small patty forms filled with jelly are also used for the same purpose.170.Almond Blanc-Mange.— Soak 1 ounce gelatine in 1 cup cold milk for 15 minutes; then add 3 cups boiling milk, 6 tablespoonfuls sugar, ¼ pound blanched almonds (among the latter thereshould be a few bitter ones) and pound them in a mortar with a little water to a paste; set the saucepan with its contents into a vessel of boiling water and stir till it boils; remove from the fire and let it stand for 5 minutes; then strain through a muslin bag, add 1 teaspoonful extract of vanilla and set aside to cool; rinse out a quart mould with cold water and sprinkle with sugar; pour in the cold blanc-mange and set in a cool place till it becomes firm; when ready to serve loosen the blanc-mange around the edge on top and turn it over onto a dish; it may then be served either with or without fruit or vanilla sauce. Instead of almonds any other kind of flavoring may be used.171.Chocolate Blanc-Mange.— Soak 1 ounce gelatine in 1 cup cold milk for 15 minutes; then add 2½ cups boiling milk; mix ¼ pound grated Baker’s chocolate with ½ cup cold milk; add it to the gelatine with 6 tablespoonfuls sugar; place this in a saucepan over the fire and stir till it boils; remove from fire, add 1 teaspoonful vanilla extract and when cold pour it into the moulds, which have been rinsed out with cold water and sprinkled with sugar; set in a cool place till firm; this may be served with or without vanilla sauce.172.Blanc-Mange Marbre au Chocolat.— Make half the quantity of both the Almond and Chocolate Blanc-Mange; rinse out a mould with cold water, sprinkle with sugar and place into cracked ice; pour in a few spoonfuls almond blanc-mange and let it get firm; then put in a few spoonfuls chocolate blanc-mange; when the latter is firm again put in some of the almond blanc-mange; continue in this way until all is used; let the form remain for 2 hours on ice and then serve with vanilla sauce.173.Cream Blanc-Mange.— Soak in a small tin ½ ounce gelatine in ½ cup cold water for 15 minutes; set the tin in a saucepan of boiling water and stir until gelatine is dissolved; beat 1 pint rich, sweet cream to a stiff froth; add 4 tablespoonfuls powdered sugar and 1 teaspoonful vanilla or lemon flavoring; when this is well mixed add the gelatine by degrees, beating constantly; rinseout a mould with cold water, sprinkle with sugar, fill in the blanc-mange and set on ice an hour or two before serving.174.Plain Blanc-Mange.— Boil 1 quart milk with 6 tablespoonfuls sugar; add 1 ounce gelatine which has been soaked in a little cold water for 15 minutes; stir this over the fire until gelatine is dissolved; remove it from fire and when cold add 2 teaspoonfuls vanilla; rinse out a form with cold water, sprinkle with sugar, pour in the blanc-mange and set it on ice; serve with vanilla sauce.175.Cocoanut Blanc-Mange.— Stir into the plain blanc-mange when it begins to thicken 2 cups freshly grated cocoanut.176.Neapolitan Blanc-Mange.— Prepare an almond blanc-mange, strain and divide it into 4 equal parts; add to first part 1 tablespoonful grated chocolate and let it boil for a few minutes; mix second part with the yolks of 2 eggs and stir it over the fire till just about to boil; add to third part a few drops of cochineal, to color it pink; leave fourth part uncolored; rinse out a mould with cold water, sprinkle with sugar and place it into cracked ice; as soon as the blanc-mange becomes cold and begins to thicken put in first the white; after 5 minutes put in the pink; again waiting 5 minutes, put in the yellow and after a few minutes put in the chocolate; let it remain on ice till firm; when ready to serve work top free from the edge with a few light touches of your finger and turn the blanc-mange onto a dish.177.Nest with Eggs.— Prepare 1 quart almond blanc-mange; take 12 fresh eggs, make a small hole in one end of each and let the contents flow out; rinse each shell well with cold water; then fill them with blanc-mange and set in a pan of sugar or flour, the open end up; place them in a cool place till hard; boil 1 pound sugar to a crack and spin it into quite long threads (see Spinning Sugar); with these threads form a nest a little smaller than the dish it is to be served in; dip each egg into warm water, wipe dry, break shells from about the blanc-mange and lay the artificial eggs in the nest. Another way is to make 1½ quarts orange or wine jelly; cut the rind of 3 oranges into long narrow strips and boil them for 20minutes in water, changing the water 3 times; drain them on a sieve; put 1½ cups sugar with 1 pint water over the fire and when it boils add the orange peel; boil 15 minutes; remove and drain them on a sieve; put half of the jelly into a glass dish and when firm lay the artificial eggs upon it; arrange them the same way that natural eggs are generally found in a nest; lay orange peel, which represents the straw, over and around the eggs; when the remaining jelly is cold and thick pour it over the eggs and set in a cool place to form.178.Fromage Bavarois à la Vanille.— Soak 1 ounce gelatine in 1 cup cold water 20 minutes; place a saucepan with 1 pint cream, the yolks of 6 eggs, ½ cup sugar and 1 teaspoonful vanilla over the fire and stir till nearly boiling; remove it from the fire, add gelatine and stir till dissolved; set saucepan with its contents in a vessel of cold water and stir till it becomes cold and begins to thicken; then mix it with 1 pint whipped cream; rinse a form with cold water, sprinkle the inside with sugar, fill in the bavarois and set for 2 hours on ice; serve on a round dish garnished with fancy cakes.179.Fromage Bavarois à la Vanille, No. 2.— Boil 6 tablespoonfuls sugar in 1 cup water 5 minutes and flavor with 1½ teaspoonfuls vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add it to the boiling sugar syrup and stir till melted; then set aside; when cold and beginning to thicken mix it with 1 pint whipped cream and finish the same as in foregoing recipe.180.Fromage Bavaroisaux Pistache.— Chop or pound 6 ounces pistachio nuts and ¼ pound almonds as finely as possible, mix with 1 pint cold sugar syrup and let them stand 2 hours; then strain through a fine sieve, add a little spinach green (see Color) and 1 ounce dissolved gelatine; stir until it begins to thicken; then mix with 1 pint whipped cream; put this into a form and place on ice for 2 hours. This cream should have a delicate green color; it is served on a round dish.181.Fromage Bavarois aux Amandes.— Scald ½ pound sweet and 10 bitter almonds with boiling water, remove the brownskin and pound or chop them fine; place a saucepan over the fire with 1 pint milk, 6 tablespoonfuls sugar, the yolks of 6 eggs, 1½ teaspoonfuls vanilla and the pounded almonds; stir until nearly boiling; soak 1¼ ounces gelatine in 1 cup cold milk, add it to the hot milk and stir till dissolved; then strain through a sieve; when cold and beginning to thicken stir in 1 pint whipped cream, turn into a form and set for 2 hours in cracked ice.182.Fromage Bavarois au Café.— Pour 1 pint boiling milk over 4 tablespoonfuls freshly ground coffee, cover and let it stand 5 minutes; strain through a fine cloth; soak 1 ounce gelatine in a little cold water 15 minutes and add it to the coffee milk with 6 tablespoonfuls sugar and the yolks of 6 eggs; stir this over the fire till it nearly boils; remove from the fire and when cold and beginning to thicken stir in 1 pint whipped cream, turn into a form and pack in cracked ice 2 hours.183.Fromage Bavarois au Thé.— Pour 1 pint boiling milk over 2 tablespoonfuls of the best black or green tea, cover and let it stand 5 minutes; then strain and finish the same as Fromage Bavarois au Café.184.Fromage Bavarois au Chocolat.— Boil 4 tablespoonfuls grated chocolate in ½ pint water, add ½ cup sugar and 1 teaspoonful vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add it to the chocolate and boil a few minutes; remove from the fire and when cold mix it with 1 pint whipped cream, turn into a form and pack in cracked ice for 2 hours; then serve on a round dish with vanilla sauce.185.Lemon Fromage.— Dissolve 1 cup sugar in ½ pint water, add the thin peel of 1 lemon, the juice of 3 and boil 5 minutes; add 1 ounce gelatine which has been soaked in ½ pint cold water and stir it until dissolved; then strain and when cold and beginning to thicken add 1 pint whipped cream; fill this into a form and place it on ice for 2 hours.186.Orange Fromage.— Soak 1 ounce gelatine in 1 cup cold water 15 minutes; dissolve 1 cup sugar in 1 cup water, add thethin peel of 1 orange and boil 5 minutes; add gelatine and stir till melted; mix it with the juice of 6 oranges, strain and when cold and beginning to thicken add 1 pint whipped cream; turn into a form and pack in ice for 2 hours.187.Pineapple Fromage.— Soak 1½ ounces gelatine in 1 cup cold water 15 minutes and stir it over the fire till dissolved; take 1 can preserved pineapple, drain off the liquor and add it to the gelatine; when cold and beginning to thicken cut the pineapple into small dice; stir the fruit with 1 pint whipped cream into the gelatine, turn into a form and pack it in cracked ice for 2 hours. Or peel a large, ripe pineapple, remove the eyes and hard core, cut into small square pieces, put them in a dish, sprinkle over with 1 cup sugar and let them stand for 2 hours; chop the eyes and core fine and put them in a dish; boil ½ cup sugar with 1 cup water, pour it boiling hot over the chopped pineapple and let it stand till cold; soak 1½ ounces gelatine in ½ pint cold water, put it over the fire and stir till dissolved; strain the chopped pineapple through a fine sieve, drain off liquid from the pieces and add them together to the gelatine; set in ice and stir till it begins to thicken; then stir in the pineapple pieces and 1 pint whipped cream; fill it into a plain form with tube in center and pack in cracked ice and a little rock salt for 2 hours.188.Peach Fromage.— Pare and cut into quarters 1½ dozen ripe peaches, put with 1 cup powdered sugar into a dish and let them stand 2 hours; also add the peach pits (after they have been scalded and freed from their brown skin); soak 1½ ounces gelatine in ¾ cup cold water for 15 minutes, add ¾ cup boiling water and stir over the fire till melted; strain and set aside to cool; press the peaches through a sieve, add gelatine and pits and stir till it begins to thicken; then carefully stir in 1 pint whipped cream, turn into a form and place for 2 hours on ice.189.Strawberry Fromage.— Soak 1 ounce gelatine in ½ pint cold water 15 minutes; then stir it over the fire till dissolved; wash and press 1 quart fresh strawberries through a sieve, add 1 cuppowdered sugar, the gelatine and a few drops cochineal; stir until it begins to thicken; then add 1 pint whipped cream, turn into a form and pack for 2 hours in cracked ice and rock salt.190.Rum Bavarois.— Soak 1¼ ounces gelatine in ¾ cup cold water 15 minutes, add ¾ cup boiling water, stir over the fire till dissolved, strain and set aside; place a saucepan with the yolks of 6 eggs, ¾ cup sugar and 1 pint milk over the fire and stir till nearly boiling; remove from the fire, add ½ pint rum and the gelatine and continue stirring until it begins to thicken; then stir in carefully 1 pint whipped cream, turn into a form and pack in cracked ice for 2 hours.191.Fromage Bavarois Cardinal.— Soak ¾ ounce gelatine in ½ cup water 15 minutes; boil ¼ pound unsweetened grated chocolate in 1 cup water with 2 tablespoonfuls sugar; add the gelatine and stir till dissolved; lay a plain form into cracked ice, pour the chocolate in by degrees and keep turning so that chocolate may form a complete lining inside of form; then set the form straight and pour in the bottom the remaining chocolate; as soon as this is hard fill the form with Bavarois of Vanilla, No. 2, and let it remain buried in ice for 2 hours.192.Bavaroismay be made of different colors—such as pistachio cream outside and bavarois of almonds inside; or strawberries outside and vanilla bavarois inside.193.Fromage Bavarois au Pain Noir.— Cut a small pumpernickel into slices, lay on a tin in the oven to dry and roll them fine; take 1 cup of these crumbs and stir them into a bavarois of almond or vanilla; after the cream has been added turn into a form and pack in ice for 2 hours. For all bavarois the forms may be lined first with jelly and decorated with fruits, nuts, currants, etc. In order to do this place a form into cracked ice and pour in a few spoonfuls fruit jelly; when firm take whatever is going to be used onto a larding needle, dip each piece into jelly and lay them into the form in fancy patterns; pour in a little more jelly and when firm lay the form over on its side; pour in a little jelly at a time; keepturning form, so that the whole inside may be covered with jelly; then decorate the same as bottom and fill with Fromage Bavarois à la Vanille or any other kind.194.Snow Pudding.— Soak 1 ounce gelatine in 1 pint cold water 20 minutes, add 1 pint boiling water, 1 cup sugar, the juice of 2 lemons and the thin peel of 1; set it over the fire, stir and boil a few minutes, strain through a sieve and when it begins to thicken add the beaten whites of 6 eggs; rinse out a form with cold water, sprinkle with granulated sugar, fill in the mixture and set in a cool place; when ready to serve turn the pudding onto a dish and serve with vanilla sauce made of the yolks of 6 eggs (see Sauce). Milk or cream may be substituted for water; then the lemon juice is omitted and lemon extract used for flavoring.195.Wine Pudding.— Soak 1 ounce gelatine for 10 minutes in 1 pint cold water, add ¼ pound sugar, ½ pint red wine and ½ pint raspberry juice; stir over the fire till boiling hot, strain through a jelly bag and put in a form to cool; when firm turn out on a flat dish and serve with vanilla sauce or whipped cream.196.Apple Jelly Pudding.— Boil 1½ pounds peeled apples with 1 quart water, stir through a sieve, add ½ pound sugar and the juice of 2 lemons; soak 15 sheets of white and 3 of red gelatine for 5 minutes in cold water, press out and mix with the apple sauce; stir over the fire until the gelatine is all dissolved; then pour into a form and set on ice to get firm; serve with vanilla sauce.197.Maraschino Pudding.— Take 10 eggs, 10 tablespoonfuls sugar, 14 sheets gelatine (soaked in cold water), ¼ pint rum (or maraschino) and the peel and juice of 1 lemon; stir the yolks and sugar to a cream and add by degrees rum and lemon; press out the gelatine and dissolve in 1 cup boiling water; add it, stirring constantly, to the other mixture; add lastly the whites of the eggs, which have been beaten to a stiff froth; next pour into a mould and set aside to cool; the mould should be rinsed with cold water and sprinkled with granulated sugar before pouring the pudding into it.198.Manilla Pudding.— Place a saucepan over the fire with 1 pint milk, the yolks of 5 eggs, 4 tablespoonfuls sugar and the peel of 1 lemon; stir this over the fire until just about to boil; then instantly remove; have 1 ounce gelatine soaked in 1 cup milk, which stir into the hot mixture and set aside to cool; as soon as it begins to thicken add the whites of the eggs, beaten to a stiff froth, pour into a mould and set on ice to get firm; serve with fruit or claret sauce; the mould should be rinsed with cold water and sprinkled with coarsesugarprevious to being used.199.Rum Pudding.— Take 10 eggs (yolks and whites beaten separately), 1 pint sweet cream, ½ pound sugar, ½ pint rum and 1½ ounces gelatine; stir the yolks of the eggs and sugar to a cream, add the cream and rum, put this in a tin pail and set in a vessel of hot water; keep stirring with an egg beater until just about to boil; then quickly remove from the fire; have gelatine soaked in a little cold water, add it to the cream and mix well; when cold add the beaten whites of the eggs, pour into a mould and set on ice; in serving turn out and send fruit sauce to table with it.200.Fine Chocolate Pudding.— ¼ pound Baker’s grated chocolate, 3 cups milk, 1 cup water, 1½ ounces gelatine, 5 tablespoonfuls sugar and 6 eggs; boil chocolate with the water until well dissolved; soak gelatine in a little cold water about 5 minutes; place a saucepan with the milk, sugar, 6 yolks of the eggs and the boiled chocolate over the fire; beat the whole with an egg beater until just about to boil; add the gelatine, remove from fire, continue beating for a little while longer and set aside to cool; when it begins to thicken add whites of the eggs, previously beaten to a stiff froth, and pour it into a jelly mould which has been well rinsed with cold water and sprinkled with sugar; set either on ice or in cold water to get firm. In serving turn pudding onto a glass dish and serve with the following sauce:—Place a saucepan over the fire with 2 eggs, 1 pint milk, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar; stir with an egg beater until nearly boiling; quickly remove from fire, flavor with 1 teaspoonful vanilla extract and serve cold. This will make a sufficient quantity for a family of 10 persons.201.Fine Claret Pudding.— 1 pint claret, ½ pint water, ½ tablespoonful cornstarch, the thin peel of ½ lemon, 4 tablespoonfuls sugar, 4 eggs and 8 sheets of red gelatine; lay gelatine in cold water and let it remain until the pudding is prepared; put the wine, water, cornstarch, sugar, lemon peel and yolks of the 4 eggs in a saucepan and beat it up well with an egg beater for 5 minutes; then place saucepan with its contents over the fire and continue beating till just before boiling; remove from the fire, squeeze the water from gelatine, put it into the saucepan and mix with its contents; then set aside to cool; as soon as it begins to thicken add the whites of the 4 eggs, previously beaten to a very stiff froth; when this is well blended together rinse a jelly mould with cold water, sprinkle with sugar, pour in the mixture and set it either in cold water or on ice to get firm; serve with vanilla or cream sauce or turn the pudding onto a glass dish and lay a border of whipped cream around it. This pudding if made according to above recipe is very fine and sufficient for a family of 6 persons.202.White Wine Pudding.— ½ bottle white wine, 2 of red and 6 sheets of white gelatine, the grated rind and juice of 1 lemon, a little vanilla, 5 eggs and 6 tablespoonfuls sugar; lay the gelatine in cold water; place a saucepan with yolks of the 5 eggs, lemon, sugar, vanilla and wine over the fire and stir constantly until just about to boil; then remove from fire, press gelatine out, add to the hot mixture and set aside to cool; as soon as it begins to set whip whites of the 5 eggs to a stiff froth and stir them through it; fill a jelly mould with the mixture and set it on ice to get firm; serve with vanilla sauce. The mould should be rinsed with cold water and dusted with coarse sugar previous to pouring the pudding into it.203.Cold Apple Pudding.— Put 1½ pounds peeled and sliced apples in a saucepan with 1½ quarts water; stew till tender, strain through a colander, return it to saucepan and add 1 pound sugar; soak 2 ounces gelatine in a little cold water, add to the apples, let the whole boil for a few minutes and pour it into a form to cool; serve with vanilla sauce.FINE COLD PUDDINGS.204.Pudding à la Polonaise.— Beat the yolks of 10 eggs and 2 whole eggs with an egg beater with 1½ pints Rhine wine (or white wine), 1 cup sugar and the grated rind of 1 lemon and the juice of 4; strain this into a large kettle and beat over a slow fire till nearly boiling; remove the kettle, place it into cracked ice or cold water and continue beating till cold; in the meantime soak 1½ ounces gelatine in ½ cup cold water for 15 minutes, add ½ cup boiling water and stir over the fire till dissolved; then stir it slowly into the cream, beating constantly; add lastly ½ cup rum; next place a cream form into cracked ice, put in a few spoonfuls cream and put over this a layer of vanilla wafers which have been soaked in sugar syrup with a little rum; after 5 minutes add more cream and wafers; continue until the cream is used up; leave on ice for 2 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve; sufficient for 12 persons. If this pudding is too large half the quantities may be used.205.Peach Pudding (with Champagne).— Pare and cut into halves 1½ dozen large, ripe peaches; put them into a dish with the blanched pits, add 1 cup sugar, 1 teaspoonful vanilla, or put ½ stick vanilla between the fruit; cover and let them stand about 2 hours; then divide the peaches into 2 parts: press one part through a hair sieve and add the peach juice and 1½ ounces gelatine previously soaked in cold water and dissolved in boiling water; when this is well mixed set it aside; cut some small sponge cakes into slices, put on a plate and pour a little champagne over them; set a plain tin form into cracked ice and pour in some champagne jelly (see Jelly); let it get firm and lay in the center one of the peach pits; lay around this some of the peach halves, pour a few spoonfuls more jelly over them and then a thin layer of whipped champagne jelly which has been colored with cochineal to a delicate pink; add to the peaches which have been pressed through a sieve 1 pint whipped cream and ½ bottle champagne; fill the cream in alternate layers with peaches and sponge cake into the form; let the last layerbe cream; let the form remain 2 hours longer in the ice; in serving dip the form in hot water, turn the pudding onto a handsome dish and garnish the edge with small croutons of champagne jelly which has been colored to a delicate pink with cochineal. White wine may be substituted for champagne.206.Pineapple Pudding à la Royale.— Pare and cut in half a nice, ripe pineapple; remove the hard part from the center and cut the pineapple into fine slices; put into a bowl and sprinkle 8 tablespoonfuls sugar over them, cover and let stand 2 hours; in the meantime prepare 1 pint white wine jelly; set a plain tin form into cracked ice, pour some jelly into it and let stand till firm; then put a wreath or a star of pineapple over the jelly, sprinkle a few blanched almonds between them and pour some more jelly over it; when this is firm turn form on its side, pour a little jelly in and keep turning in the cracked ice till jelly is firm; lay slices of pineapple on the sides, sprinkle blanched almonds cut into strips between, pour over a little more jelly and turn the form till all is firm; in the meantime boil 1 pound sugar with 1 cup water 10 minutes and add 1 ounce gelatine which has been previously soaked in ½ cup cold water and dissolved in ½ cup boiling water; remove the slices of pineapple, add the juice from pineapple to the boiled syrup, set this into cracked ice and stir till it begins to thicken; then add 1 pint whipped cream and fill the cream into the form alternately with layers of lady fingers and macaroons which have been previously dipped into the syrup; cover the form and pack it in ice for 2 hours; cut the remaining slices of pineapple into dice, mix with some of the cold jelly, put in small tin forms and garnish the pudding, when turned out, with them.207.Orange Pudding à la Maltaise.— Boil 1½ cups sugar with 1 cup water 5 minutes; add the juice of 6 oranges, the grated rind of 2 and 1½ ounces gelatine which has been soaked for ½ hour in cold water; stir until gelatine is melted, strain through a fine sieve, place on ice and stir till it begins to thicken; then add 1 pint whipped cream; mix the juice of 6 oranges and 1 lemon with 1 cup sugar syrup and strain through a sieve; cut the crust off a spongecake which has been baked in a deep pan the day before, cut the cake into slices about ½ inch in thickness and dip each slice in the orange liquor; set a plain tin form into cracked ice and pour in ½ pint plain orange jelly (see Jelly); let this get firm; decorate the bottom with a wreath of green pistachio nuts or blanched almonds and currants, or any kind of fruit, such as strawberries, cherries or plums; pour over some jelly; as soon as firm add a few spoonfuls jelly, then a layer of the orange cream and over this the sponge cake; continue with layers of cream and sponge cake till all is used; let the last layer be cream; let the form remain in ice for 2 hours; in serving turn the pudding onto a handsome round dish and garnish with orange quarters glazed with sugar.208.Pudding de Savoie à l’Orange.— Remove the skin from 3 oranges, divide them into quarters and remove pits without disfiguring the fruit; boil 1½ cups sugar with 1 cup water 5 minutes, remove it from the fire, add ½ pint Rhine wine, the juice of 6 large oranges and the grated rind of one: when cold add 2 ounces dissolved gelatine (see Gelatine), set on ice and stir till it begins to thicken; then add the orange quarters; place a tin form in cracked ice and cover the bottom with some clear orange or lemon jelly to the depth of about ½ inch; as soon as jelly is firm decorate the bottom with orange quarters and blanched nuts; add to the juice of 6 oranges ½ bottle Rhine wine and sweeten with sugar; cut a medium sized sponge cake into slices, dip in the orange juice and put them in alternate layers with orange and jelly into the form; let it remain on ice 2 hours; when ready to serve dip the form into hot water, turn onto a round dish and decorate the edge with orange quarters and finely chopped orange jelly.209.Chestnut Pudding à la Dauphine.— Boil 1 pound chestnuts for a few minutes, throw them into cold water and remove outside and inside brown skin; then boil the chestnuts in milk till soft and press them through a sieve; add to purée the yolks of 6 eggs, 1 pint cream, 1 teaspoonful vanilla and 6 tablespoonfuls sugar; stir this over the fire till nearly boiling, add 1½ ounces dissolved gelatine, set the cream into cracked ice and stir till it beginsto thicken; cut some sponge cake into slices and pour a little rum over them; then place a tin form in cracked ice (if a form is not handy use a tin kettle), pour a few spoonfuls of the cream into it and let stand till firm; lay over this some preserved apricots or pineapples with ¼ pound citron cut into dice and the sponge cake; continue this in alternate layers till all is used; let the pudding remain for 2 hours in ice; when ready to serve dip the form into hot water, turn pudding onto a dish and pour ½ pint vanilla syrup over it.210.Pudding à la Girot.— Place a saucepan on the stove with 1½ pints sweet cream, the yolks of 6 eggs, 4 tablespoonfuls sugar and 1 teaspoonful vanilla essence; stir this over the fire till nearly boiling, remove the cream and set aside to cool; then add 1½ ounces dissolved gelatine; soak ¼ pound lady fingers and ¼ pound macaroons in cherry wine; then place a tin pudding form with tube in the center into cracked ice, put in a few spoonfuls cream and let it get firm; put over this some of the soaked lady fingers and macaroons and over them some preserved pineapple or cherries; over this put cream, fruit and cake; continue in this way until all is used; let the last layer be cream; close the form and pack it in cracked ice, where it should remain 2 hours; when ready to serve turn the pudding onto a round dish, fill the opening in center with whipped cream flavored with vanilla and garnish the edge of dish with preserved fruit.211.Chocolate Pudding à la Hollandaise.— Boil ¼ pound Baker’s grated chocolate in ½ pint water, add ½ pint sugar and 1 teaspoonful extract of vanilla; when cold add 1½ ounces gelatine which has been soaked in ½ pint cold water and dissolved in ½ pint hot water; set the chocolate mixture into cracked ice and stir till it begins to thicken; then add 1 pint whipped cream; if not sweet enough add a little more sugar; set a tin pudding form with a tube in the center into cracked ice, pour in some clear fruit or wine jelly (see Jelly) and let it get firm; decorate the bottom with blanched almonds; take pieces of almonds up with a larding needle, dip them into jelly and lay in a pointed border close to the edge; pourover a little more jelly; in the meantime soak 20 vanilla wafers and macaroons in sweet cream; when the jelly in form is firm put in a layer of wafers and macaroons; put over this a layer of the chocolate cream; as soon as the cream is firm put in the remaining wafers and macaroons and lastly the remaining cream; let the pudding remain on ice for about 3 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and lay a border of whipped cream flavored with extract of vanilla around it; fill the opening in center with whipped cream.212.Pudding à la Reine.— Set a border form into cracked ice and pour in to the depth of about ½ inch some white wine jelly; when the jelly is firm put in some fruit, such as strawberries, cherries, plums or peaches, and pour over a few spoonfuls jelly; after the lapse of 5 minutes pour in more jelly; when firm put in another layer of fruit and then fill the form with jelly; let it remain on the ice till ready to serve; pare and cut into slices 12 large, ripe peaches, sprinkle thickly with sugar and let them stand 1 hour; press them with the juice through a sieve, add 1½ ounces gelatine dissolved in water, set on ice and stir till it begins to thicken; then add 1 pint whipped cream, 1 glass sherry wine and a few lady fingers broken into pieces; fill the cream into a highly pointed form and set it into cracked ice for 2 hours; when ready to serve turn out the jelly from the border form onto a round dish; then turn out the cream from the highly pointed form; place the latter in the center of the jelly border and serve.213.Pudding à l’Allemande.— Boil 1½ pints milk with 4 tablespoonfuls sugar, ¼ teaspoonful salt and the thin peel of 1 lemon; mix 1 cup flour with 1 cup milk to a smooth paste and add it to the boiling milk, stirring constantly; boil a few minutes, remove from the fire, add the beaten yolks of 6 eggs and stir until nearly cold; then add the whites of the 6 eggs, beaten to a stiff froth; rinse a jelly form with cold water, sprinkle with sugar, pour in the mixture and place on ice for 3 or 4 hours; in serving turn the pudding onto a dish, garnish with strawberries and serve with the following sauce:—Boil 2teaspoonfulscornstarch in 1½ cups water, sweeten with sugar,remove from the fire, add the juice of 1 lemon, ½ pint strawberry juice, 1 glass Rhine wine and serve when cold with the pudding.214.Strawberry Pudding.— Place a round tin form into cracked ice and pour in some orange jelly; when firm lay the form over on its side, pour in more jelly, turn the form around and pour in more jelly; continue in this way until the whole inside of form is glazed with the jelly; mix 1 pint bruised strawberries with 1 pint sugar syrup flavored with vanilla and add 1½ ounces dissolved gelatine; put this on ice and stir till it begins to thicken; pour some Madeira wine over some lady fingers and let them soak about 10 minutes; put a layer of the strawberry pureé in the form, over this some lady fingers and continue with cream and cake in alternate layers till all is used; let the form remain on ice for 2 hours; then turn the pudding onto a dish, garnish with chopped orange jelly and nice, large strawberries which have been dipped into the jelly and serve with strawberry syrup.215.Imperial Pudding.— Place a cream form into cracked ice and pour in some white wine jelly colored to a delicate pink with cochineal; when the jelly is firm decorate the bottom with preserved pineapple cut into the shape of dice and blanched almonds cut into strips; pour over a few spoonfuls jelly and let it remain till firm; place a saucepan with 1 pint cream, the yolks of 6 eggs and 5 tablespoonfuls sugar over the fire and stir until nearly boiling; when cold add 1½ ounces dissolved gelatine and ½ pint best arrac; soak 1 dozen vanilla wafers and the same quantity of macaroons in sugar syrup mixed with champagne and arrac for 10 minutes; stir the cream on ice until it begins to thicken; then add 1 pint whipped cream and lastly ½ pint champagne; fill the cream in alternate layers with wafers and macaroons in the form; let the pudding remain for 2 hours on ice; pour into tartlet forms some orange jelly with small dice of pineapple; in serving dip the form into hot water and turn the pudding onto a round dish; also turn out the jelly from the small moulds and lay them around the dish.216.Suédoise of Apples.— Pare 1 dozen large apples, bore pegs therefrom with an apple corer and lay them in water with lemon juice; prepare 1 dozen large Bartlet pears the same way; boil the apple pegs in sugar syrup with lemon juice, to keep them white, and boil the pears in sugar syrup with cochineal; care must be taken not to boil them too long, so that they will not fall apart; transfer them to a dish and set aside to cool; wash the apple and pear peels, also the cores; put them in a saucepan with sufficient water to cover and boil till done; strain through a jelly bag; measure the liquor and take for 1 quart 1½ ounces gelatine, the thin peel and juice of 1 lemon, 1 cup sugar and the whites of 2 eggs; soak the gelatine in a little cold water 15 minutes; put the liquor with lemon, sugar and well beaten whites over the fire; when hot add the gelatine, stir constantly and boil 5 minutes; remove to side of stove, add ½ pint white wine and strain through a jelly bag; place a plain form with tube in the center into cracked ice and pour a few spoonfuls jelly in the bottom of it; when firm lay the form over on its side, pour in more jelly, keep turning and add by degrees more jelly; continue this process until the jelly has formed a complete lining inside of form; lay the pegs of apples and pears in slanting rows onto a napkin and cut them all the same length; then take each one separately onto a larding or knitting needle and dip into cold jelly; first lay a row of red on the side of form, then a row of white in an opposite direction; continue until the form is covered, pour over some thick jelly and when firm fill the inside with apple bavarois made as follows:—Prepare 1 pint apple sauce, press it through a sieve, add 1 teaspoonful vanilla and sweeten to taste; soak 16 sheets gelatine in cold water for 10 minutes, press out, put in a bowl and pour ½ cup boiling water over it; stir until dissolved, add to the apples and stir until it begins to thicken; then mix in 1 pint whipped cream or the beaten whites of 6 eggs; fill this into the form, cover and let it remain on ice till firm; in serving dip the form into hot water, dry it quickly, turn the suédoise onto a round dish and garnish with fruit; the apple may be bored out into rounds like marbles and boiled the same way—half red and half white; they are then laid in rows on the side of form over one another, alternately with white and redtill the form is lined with them; then place a small form inside, pour sufficient jelly around to cover the fruit and fill up the space between the inside form and fruit; let it remain on ice till firm; then pour in the inside form some hot water, draw it out and fill the inside with any kind of frozen cream; serve at once.217.Suédoise of Pears.— Pare and quarter 12 large Bartlet or duchess pears and cut each quarter lengthwise into 4 slices; boil half the slices in sugar syrup with lemon juice and the other half in sugar syrup with cochineal; lay them on a napkin to dry; pour a little wine jelly into a plain form and lay on the bottom some of the slices in the shape of a star; when firm turn the form over on its side and lay in first a row of white slices, then a row of red; dip each piece into cold wine jelly before laying it in the form; continue in this way until the sides of form are covered; then pour in a few spoonfuls jelly and keep turning the form, in order that the jelly may be evenly distributed over the fruit; pare and cut into small pieces ½ dozen large pears, put them over the fire with a little water and boil till soft; press them through a sieve and set aside to cool; boil 1 cup sugar in 1 cup water with the juice of ½ lemon for a few minutes; soak 16 sheets gelatine in cold water 5 minutes, press out, add it to the sugar and boil a little longer; remove from fire, mix with the pear pureé and stir till it begins to thicken; whip 1 pint sweet cream to a froth, add 2 tablespoonfuls powdered sugar and 1 teaspoonful vanilla extract; add it to the above pear mixture and fill into the form; place it on ice for 2 hours; when ready to serve turn the suédoise onto a round dish and garnish with croutons of wine jelly.218.Timbale dePêcheà la Condé.— Line a deep round form with rich pie crust, lay buttered paper over it, fill the form with dry peas and put in oven to bake; when baked take it from the oven, remove the peas, return form to oven and let the crust dry for a few minutes; place 1 cup rice with cold water over the fire and boil a few minutes; drain in colander, rinse with water and boil in milk till soft and thick; add ½ cup sugar, ½ tablespoonful butter and set it in a warm place; pare and cut into halves 1 dozen large,ripe peaches and boil a few minutes in sugar syrup; draw them to side of stove to keep warm; also have the form with crust (or timbale) setting in a warm place; mix ½ cup whipped cream with the rice and fill it alternately with the peaches in the form inside of timbale; let the last layer be rice; put a round dish over the form and turn the timbale onto it; cut a round hole in the center, put in a few peaches and pour the peach syrup all over the timbale. Timbale of cherries, apricots, pineapples, pears and apples are made in the same manner.219.Timbale de Riz à la Napolitaine.— Put ¾ pound parboiled rice with 1 quart milk, ½ teaspoonful salt, 1½ tablespoonfuls butter and a little vanilla over the fire and boil till rice is tender; when done add some seedless raisins, currants and fine citron (1 cupful in all) and set aside to cool; stir 4 tablespoonfuls sugar with 1 whole egg and the yolks of 4 to a cream; add 2 tablespoonfuls Madeira wine and mix it with the rice; line a deep round form with thin neapolitan paste, fill it with the rice, put on a cover of the same dough and bake 1 hour; when baked turn the timbale onto a dish, pour over it a fruit sauce mixed with Madeira wine and send some in a saucere to table with it.220.Pear Timbale.— Pare, quarter and stew 1 dozen Bartlet pears with 1 bottle claret, 1 cup sugar, a small piece of cinnamon and ½ cup seedless raisins; when done pour them on a sieve to drain and cool; line a buttered, deep round form or tin pan with about 1 inch of biroche dough (see Biroche), fill with the pears, put on a cover of the same dough and let it stand in a warm place for ½ hour; then bake in a medium hot oven; when baked turn the timbale onto a round dish, pour some of the pear syrup over and serve the rest in a saucere with it.221.Timbale à la Sicilienne.— Butter a deep round form, line it with neapolitan paste, cover the latter with buttered paper, fill the form with dry peas and bake in a hot oven; when done and cold remove peas and paper, take the timbale from the form, brush over the inside and outside with peach or apricot marmalade and decorateit aroundAand on top with blanched half almonds and currants; takea form 1 inch wider than the one above, place it into cracked ice and pour in, to the depth of about ¾ inch, some clear lemon jelly; as soon as cold place timbale into the form and fill space between the timbale and form with lukewarm lemon jelly; let it remain on ice till needed; when ready to serve fill the timbale with peach, pineapple or strawberry plombiere or any kind of frozen cream; dip the form into warm water, dry quickly, turn it onto a round dish and decorate with sugared orange quarters.222.Timbale of Mixed Fruit.— Take some preserved peaches, pineapples, cherries and pears and put them on a sieve to drain; then put them in a dish with ½ cup currants or apple jelly and 1 teaspoonful vanilla sugar; mix all together and fill it into a form lined with biroche dough; cover with the same dough and finish same as Pear Timbale.223.Chocolate Plombiere.— Dissolve ½ pound grated chocolate in ½ cup water, add the yolks of 8 eggs, 1 pint cream, 1 teaspoonful vanilla extract, 6 tablespoonfuls sugar and stir this over the fire till nearly boiling; strain through a hair sieve and when cold put it in a freezer; finish the same as Orange Plombiere.224.Orange Plombiere.— Strain the juice of 6 oranges and rub the skin from 2 with loaf sugar; dissolve ¾ pound sugar in 1 cup cold water and mix it with the orange juice and orange sugar; put into a freezer and turn and work it till it thickens; then add 1 pint whipped cream and work it for 10 minutes longer; then fill the mixture into a form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt; lay plenty of ice on top and let it remain from 1 to 2 hours.225.Rum Plombiere.— Place a saucepan with 1 pint cream, the yolks of 10 eggs and 1 cup sugar over the fire and stir till nearly boiling; remove from the fire and set aside to cool; cut 6 ounces candied orange peel into small dice and boil them for a few minutes in a little water; drain on a sieve, add them to the cream and put the mixture into a freezer; let it freeze till it begins tothicken; then add ½ cup best rum and 1 pint whipped cream; fill the mixture into a form, paste a strip of buttered paper around the edge of cover and pack in ice and salt for 2 hours.226.Plombiere of Maraschino Curaçoais made the same way.227.Pistache Plombiere.— Pound ¼ pound blanched almonds and ¼ pound blanched pistachio nuts with a little cream to a paste; place a saucepan with the paste, 1½ pints cream, 1 cup sugar, 1 teaspoonful vanilla and the yolks of 8 eggs over the fire and stir until nearly boiling; remove cream from fire, set it in cold water and stir till cold; add a little spinach color and strain through a hair sieve; then finish the same as Strawberry Plombiere.228.Plombiereaux Café.— Pour 1½ pints boiling cream over 3 tablespoonfuls freshly ground coffee and let it stand well covered for 10 minutes; strain through a napkin; put the coffee cream in a saucepan over the fire with 1 cup sugar and the yolks of 8 eggs and stir till nearly boiling; remove the cream from fire, set saucepan in cold water and stir till cold; then finish the same as Strawberry Plombiere.229.Tea Plombiere.— Pour 1½ pints boiling cream over 1 ounce tea and let it stand 5 minutes; strain and finish the same as Coffee Plombiere.230.Peach Plombiere.— Pare, quarter and press through a sieve 15 large, ripe peaches; dissolve ¾ pound sugar in 1 cup water and add it to the peach pureé; put this mixture into the freezer and finish the same as Strawberry Plombiere.231.Vanilla Plombiere.— Place a saucepan with 3 cups milk over the fire, add the yolks of 8 eggs, 1 cup sugar and 2 teaspoonfuls vanilla extract and stir till nearly boiling; remove from the fire, set the saucepan into cold water and stir till cool; then put into a freezer and let it freeze till it begins to thicken; then add 1 pint whipped cream and finish the same as Strawberry Plombiere.232.Strawberry Plombiere.— Wash 1 quart strawberries and press them through a sieve; dissolve ¾ pound sugar in ¾ cup water and add this syrup to the strawberry pureé; 2 hours before serving pour it into a freezer and turn it about 20 minutes, or till it begins to thicken; then mix with 1 pint whipped cream and let it remain a little while longer in the freezer; fill into a form, cover tightly, paste a strip of buttered paper around the edge of cover and pack in ice and salt for 2 hours; in serving dip form into hot water, quickly wipe it dry, turn the plombiere onto a round dish and garnish with fancy cake.233.Pineapple Plombiere.— Pare and cut into small dice 1 ripe pineapple, put them into a dish and pour 1 pint cold sugar syrup over it; let it stand 4 hours; 2 hours before serving put the fruit into a freezer and freeze till it begins to thicken; then add 1 pint whipped cream and finish the same as in foregoing recipe.Note.—This plombiere may also be served in a glass dish directly from the freezer; it must then, of course, be worked until firm. If preserved fruit is used less sugar must be taken, and color and taste should be freshened up with lemon juice and a few drops of cochineal. Plombiere of raspberries, currants or cherries is made in a similar manner.FROZEN PUDDINGS.234.Frozen Strawberry Pudding.— Whip 1 quart rich, sweet cream until thick, add 2 cups powdered sugar and lastly stir 1 quart mashed strawberries through the cream; fill this into a pudding form with a tube in the center, cover tightly and put a strip of buttered paper around the edge of cover, so that no water can enter; have ready a large pail or a butter tub, put some cracked ice on the bottom, sprinkle over some rock salt, set onto this the form, fill up the sides with cracked ice and sprinkle salt between; cover the top of form with ice, the whole with a piece of carpet or a cloth and set in a cool place for 4 hours; when ready to serve liftfrom the ice, remove the paper, wipe off the form, dip it in hot water, turn the pudding onto a dish and serve at once.235.Rich Ice Cream Pudding.— Beat the yolks of 9 eggs with ¾ pound sugar to a cream and add 1 quart whipped cream; fill this into a tin pudding form with a tube in the center, paste over the edge of cover a strip of buttered paper and bury in cracked ice and rock salt for 4 hours, the same as Strawberry Pudding.236.Pudding à la Pückler Muskau.— Stir into 1 quart whipped cream 6 tablespoonfuls sugar and 6 ounces finely pounded macaroons; fill the cream into a form and bury it in ice and rock salt for 4 hours, the same as Strawberry Pudding.237.Ice Pudding à la Prince Pückler.— Whip 1 quart cream till stiff and divide it into 3 parts; boil 6 ounces grated chocolate in ½ pint water with ½ cup sugar smooth and thick; remove the chocolate from the fire and when cold mix with it ⅓ of the whipped cream; mix 1 pint bruised raspberries with another ⅓ of the whipped cream and add sufficient sugar to sweeten (or take raspberry jelly); add to the last ⅓ of whipped cream 5 tablespoonfuls sugar and 1 teaspoonful vanilla extract; place a form into cracked ice, fill in the cream in finger thick layers alternately—first the chocolate, then the raspberry, then the white; continue until all is used; cover the form tightly, paste around the edge of cover a strip of buttered paper and bury the whole form in rock salt and ice for 4 hours; if the ice melts more must be put around the form and some of the water drawn off; when ready to serve dip the form into hot water, turn the pudding onto a dish and serve at once.238.Frozen Chocolate Pudding.— Boil 6 ounces grated chocolate in ½ pint water with 4 tablespoonfuls sugar until thick and smooth; when cold mix it with 1½ pints whipped cream; if not sweet enough add more sugar; fill this into a tin pudding form, paste a strip of buttered paper around the edge of cover and bury the form in cracked ice and rock salt for 4 hours the same way as Strawberry Pudding.239.Bombe à la Altenberg.— Boil 1½ cups sugar with 1 cup water 10 minutes; remove and when cold add the yolks of 6 eggs: stir this over the fire till nearly boiling; when cold mix it with 1 pint whipped cream and 1 teaspoonful vanilla extract; fill this into a form, cover tightly and place into cracked ice; boil 6 ounces chocolate in 1 cup water with ½ cup sugar and 1 teaspoonful vanilla until smooth; put this into another form, also standing in ice and rock salt; when it begins to freeze spread the chocolate evenly around the inside of form, so as to form a complete lining; then cover the form and let it remain in ice until hard; next fill in the above vanilla cream, cover tightly, paste a strip of buttered paper around the edge of cover and bury the form in plenty of ice and rock salt for 4 hours; in serving dip the form in hot water, quickly turn the bombe out onto a round dish, decorate with kisses and serve at once.240.Bombe à la Parisienne.— Press 1 quart ripe strawberries through a sieve, add 1 pound sugar dissolved in ½ pint cold water and a little Rhine wine; pack a plain ice cream form into cracked ice and salt, pour in the strawberries and let freeze till it begins to thicken; then spread the half frozen strawberry ice onto the sides and bottom of form so that it forms a complete lining inside; cover the form and let it remain in ice till hard; in the meantime have a pineapple cream prepared as follows:—241.Pineapple Cream for Bombe à la Parisienne.— Place a saucepan with the yolks of 6 eggs and 1 pint pineapple syrup over the fire and stir until nearly boiling; remove from the fire and when cold add 1 pint whipped cream; fill this inside of the strawberry ice, cover the form tightly, paste a strip of buttered paper around the edge of cover and bury in ice and salt for 3 hours; when ready to serve take out the form, rinse off with cold water, remove the paper, dip the form quickly into hot water and turn the bombe onto a handsome dish; garnish with fruit, French candies or fancy cakes and serve at once.Note.—The strawberry ice may be first frozen in a freezer and then put into the form.242.Ice Pudding (with Pumpernickel).— Cut 6 ounces pumpernickel into slices and dry them in the oven; roll them fine with a rolling pin and sift the crumbs through a coarse sieve; mix them with 1 quart whipped cream, add 1 teaspoonful extract of vanilla and 1 cup sugar; fill the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and bury in cracked ice and rock salt for 4 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve at once.243.Ice Pudding (with Almonds).— Stir the yolks of 8 eggs with ¾ pound sugar to a cream, add 1 quart whipped cream, ½ pound ground almonds and finish the same as Strawberry Pudding.244.Frozen Pudding à la Montmorency.— Mix 2 tablespoonfuls sugar with 1 cup finely chopped sweet almonds and 10 bitter ones; put this into a tin pan and roast in the oven to a light brown, stirring often; place a saucepan with the yolks of 6 eggs, 1 cup sugar, 1 pint cream or milk and the roasted almonds over the fire and stir constantly until nearly boiling; then strain through a sieve; when cold add 2 tablespoonfuls caramel (see Boiling Sugar) and orange blossom water; put this into an ice cream freezer and work till it begins to thicken; then add ¾ pint whipped cream, ½ cup finely chopped pistachio nuts and 3 ounces finely powdered macaroons; continue working the freezer till the cream is frozen hard; place a cream form in ice and salt, pour some cherry syrup around the sides and bottom, sprinkle with pistachio fillets and some preserved red cherries; then fill in the cream with some of the cherries laid between, put on the cover, paste a strip of buttered paper around its edge and completely bury the form in ice and rock salt for 1 hour; when ready to serve lift from the ice, rinse off with cold water, remove the paper, wipe the form dry and quickly dip it into hot water; have ready a handsome dish with a folded napkin; turn the pudding onto the dish, garnish with small fancy cakes and serve with whipped cream flavored with vanilla or maraschino.245.Pudding Glacé à la Metternich.— Pound 3 ounces blanched almonds and 3 ounces blanched pistachio nuts to a paste; stir over the fire the yolks of 6 eggs, 6 tablespoonfuls sugar, 1 pint cream and a little vanilla till nearly boiling; add the almonds and pistachio paste and set aside to cool; then strain through a sieve; soak 6 ounces seedless raisins, 3 ounces finely cut preserved orange peel and a little finely cut preserved apricots in maraschino and cut a small sponge cake into slices; 4 hours before serving place a high form into cracked ice and salt, put in a layer of cream and over this some fruit and cake; continue with cream, fruit and cake alternately till all is used; cover the form, paste a piece of buttered paper around the edge of cover and completely bury in plenty of cracked ice and salt; when ready to serve rinse the form off with cold water, remove the paper, quickly dip the form into hot water, turn the pudding onto a dish and garnish with fruit and fancy cake; serve with pistachio sauce made as follows:—Stir the yolks of 4 eggs with 1 pint sweet cream and 2 tablespoonfuls sugar over the fire till nearly boiling; remove from the fire, add 2 ounces finely powdered pistachio nuts and serve when cold with the pudding.246.A la Duchesse de Berry.— Press 1 quart strawberries through a sieve; dissolve ¾ pound sugar in 1 cup cold water and add it to the strawberries; set a form into cracked ice and salt for 20 minutes, put in the strawberries and freeze it until thick; then spread the strawberry ice around the sides and bottom of a high ice form and let it stand in ice till hard; in the meantime prepare a cream for the inside; mix 1 pint cream with 6 tablespoonfuls sugar, the yolks of 6 eggs and 1 cup preserved pineapple cut into small pieces; stir this over the fire till nearly boiling; remove it and when cold put into a freezer; freeze until it begins to thicken; then add 1 pint whipped cream and freeze it for a few minutes longer; then fill it into the strawberry form, cover tightly, paste a strip of buttered paper around the edge of cover and bury in plenty of ice and rock salt for 1 hour; in serving take out of ice, rinse off with cold water, remove the paper, wipe the form dry, quickly dip it into hot water, turn the pudding onto a handsome dish and serve at once.247.Pudding Glacé à la Allemande.— Put 2 dozen lady fingers on a long plate and pour over them some Madeira wine or maraschino; set a plain form without a tube in ice and rock salt; stir 1 pint cream with the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful vanilla extract over the fire till nearly boiling; when cold put in a freezer and freeze till it begins to thicken; then add 1 pint whipped cream and freeze for a few minutes longer; then put a layer of this cream into the plain form, standing in ice, put over this a layer of lady fingers and a few spoonfuls apricot marmalade or fruit jelly, then a layer of cream again; continue this way until all is used; let the last layer be cream; put on the cover, paste a piece of buttered paper around the edge of it and bury the form completely in ice and rock salt; let it remain 1 hour; then serve, garnished with fancy cake.Note.—If a form is not handy a 3-quart tin kettle will do.248.Frozen Pudding à la Richelieu.— Boil ¼ pound rice in water till done and pour it onto a sieve to drain; pound ¼ pound blanched almonds or pistachio nuts with a little cream to a paste; remove the shells and brown skin from ¼ pound large chestnuts and boil them in milk till soft; then strain them through a sieve and mix rice and nuts together; boil ½ cup sugar with ½ cup water for 10 minutes, add 1 teaspoonful vanilla extract, mix (hot) with the above mixture and let it stand for an hour; put in a porcelain-lined saucepan 1 pint cream, the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful vanilla extract; stir this over the fire till nearly boiling; remove it and set aside to cool; spread 20 vanilla wafers on one side with apricot marmalade and put 2 and 2 together; dip them into sherry wine and set aside; also cut some stewed pineapple into dice; set a form into cracked ice and salt and put in a few spoonfuls cream; lay over the cream a layer of wafers, rice and pineapple; then cream again; continue until all is used; put on the cover, paste a strip of buttered paper around its edge and bury the form completely in ice and rock salt from 3 to 4 hours; when ready to serve turn the pudding onto a dish with a folded napkin underneath and send cold pineapple or pistachio sauce to table with it.249.Frozen Chestnut Pudding.— Place a saucepan with ½ pound large chestnuts over the fire, cover with water and boil a few minutes; drain the nuts in colander, remove the outside shell and the inside skin and boil in milk till soft; press them through a sieve and add the yolks of 6 eggs to the pureé and 1 pint sweet cream, ½ pound sugar and 1 teaspoonful extract of vanilla; stir this over the fire till nearly boiling; strain through a fine sieve; boil for 15 minutes 2 ounces well washed currants, the same of seedless raisins and finely cut citron and a little orange peel in water; drain on a sieve and let them lay for 2 hours in Madeira wine; put a piece of ice (large enough to cover the bottom) in a strong pail or butter tub and sprinkle a handful of rock salt over it; put onto this an ice cream freezer and fill up the sides with cracked ice and salt; put in the chestnut cream and work till it begins to thicken; then pour in not quite 1 pint whipped cream and work until it is frozen quite hard; then add the fruit with the wine; let it freeze a little longer; transfer the cream to a pudding form with a tube in the center (or an ice form), put on the cover, paste a strip of buttered paper around its edge and bury the form in ice and salt for 1 hour; when ready to serve rinse off the form with cold water, remove the paper and wipe dry; then dip it quickly into hot water and turn the pudding onto a dish; garnish with fancy cake and serve with whipped cream.250.Frozen Apple Pudding.— Pare and core 8 nice greening apples, cut them into quarters and stew with ½ cup water till tender; boil 1 cup sugar with 1 cup water for 5 minutes and add it to the apples with 1 teaspoonful vanilla extract and ½ cup apricot marmalade; press the whole through a sieve; when cold put it into an ice cream freezer and work till it begins to get thick; then add 1 pint whipped cream, 3 ounces currants and the same of seedless raisins and finely cut citron; the last 3 ingredients should be boiled for 20 minutes in a little water and laid for ½ hour in vanilla syrup; let the whole freeze until hard; fill the cream into a form, put on the cover, paste a strip of buttered paper around the edge of the latter and bury in salt and ice for 1 hour; serve with whipped cream and garnish with fancy cakes.251.Mousse of Pineapple.— Line a plain form with white paper; see that there are no creases in the paper; lay it in even and smooth; set the form into cracked ice until following mixture is prepared:—Pare and cut into slices 1 ripe pineapple; dissolve 1 pound sugar in 1 pint water and put it over the fire to boil; add the pineapple slices and boil 20 minutes; transfer them to a sieve to drain; when cold cut some of the slices into halves and lay them inside on the side of form; cut the remaining slices of pineapple into dice and set them cold; place a saucepan with 1½ cups pineapple syrup and the yolks of 9 eggs over the fire and stir till nearly boiling; remove from fire, add 1 cup pineapple dice and stir till cold; then mix it with 1 pint whipped cream; fill this into the form, put on the cover and paste a strip of buttered paper around its edge; then pack the form into cracked ice and salt so that it is completely buried and let it remain 4 hours; when ready to serve dip the form into hot water, dry quickly, turn the mousse onto a dish and garnish with fancy cakes.252.Mousse à la Vanille.— Dissolve 1 cup sugar in 1½ cups water, add the yolks of 6 eggs and stir over the fire till nearly boiling; remove quickly and stir till cold; then add 1 pint whipped cream, 2 teaspoonfuls vanilla extract and finish the same as pineapple in foregoing recipe.253.Mousse à l’Orange.— Dissolve 1 cup sugar in 1 cup water and boil a few minutes with the juice of 1 lemon; remove the syrup from the fire, put in the thin peel of 2 oranges and let them lay for a few minutes; then remove; rub off the skin from 6 oranges with loaf sugar and add the orange sugar to the sugar syrup with the juice of 6 oranges and the yolks of 9 eggs; beat this with an egg beater till nearly boiling; remove quickly, set it in cold water and continue beating till cold; then add 1 pint whipped cream and finish the same as Pineapple Mousse.254.Mousse au Chocolat.— Dissolve 3 ounces grated chocolate in ½ cup water and boil for a few minutes; strain through a sieve and set aside; put in a saucepan the yolks of 6 eggs and 1 cupsugar syrup and stir over the fire till it begins to thicken; remove it quickly, set saucepan in cold water, add the chocolate and stir till cold; then mix it with 1 pint whipped cream and finish the same as Pineapple Mousse.255.Mousse au Maraskino.— Stir the yolks of 6 eggs with ¾ cup sugar and 1 cup water over the fire to a cream; remove it from the fire and stir till cold; add ½ cup maraschino and 1 pint whipped cream and finish the same as Pineapple Mousse. Rum may be substituted for maraschino.PAINS.256.Pain of Strawberries.— Put 1 quart ripe strawberries into a colander, rinse off with cold water and press them through a sieve; soak 2 ounces gelatine in ½ pint cold water for 15 minutes, add ½ pint boiling water and stir over the fire till gelatine is dissolved; set aside to cool; then dissolve ¾ pound sugar in 1 pint cold water, put it over the fire with the juice of 1 lemon and boil 5 minutes; when cold add it with the gelatine to the strawberries; also add ½ cup white wine and a little cochineal; put the pain on ice till it begins to thicken; then fill it into a form with a tube in the center, cover and place for 2 or 3 hours on ice. Pains of raspberries or currants are made the same way, using no lemon.257.Pain d’Ananas.— Take a jar of preserved pineapples, cut them into small dice, add ½ pint white wine and a little more sugar if necessary; add the juice of 1 lemon and 2 ounces gelatine dissolved in 1 pint water; place this on ice and stir it now and then; as soon as it begins to thicken put into a form, which set on ice for 2 or 3 hours; then serve.258.Pain d’Ananas à la Parisienne.— Chose a large, ripe pineapple and pare and grate it; add 1½ cups sugar and stir until dissolved; press the pineapple through a sieve and add the juice of 4 oranges and 2 ounces gelatine dissolved in 1 pint water; place a plain form into cracked ice and pour in a few spoonfuls orange jelly;when this is hard lay the form over on its side, pour in more jelly and keep turning slowly, so that the jelly may get all over the sides and form a lining; next have some pistachio nuts or blanched almonds cut into strips and sprinkle them over the sides and bottom of form; set the pineapple mixture on ice and stir until it begins to thicken; then fill into the form, cover and let it remain for 2 or 3 hours in ice; it is then ready to serve; chop the trimmings of the pineapple fine, pour over some cold sugar syrup and let it stand 2 hours; strain, add a little dissolved gelatine and pour over the pain when sent to table.259.Pain de Peches.— Take 20 large, ripe peaches and pare and quarter them; then press them through a sieve; add to this 1 pound sugar dissolved in 1 pint cold water and 2 ounces dissolved gelatine; crack the stones, remove the pits, scald in boiling water and free them from their brown skin; cut the pits in half and boil them in a little sugar syrup; add to the peach mixture ½ cup white wine and fill it into a tin form with a tube in the center; place the form on ice and let it remain till its contents begin to thicken; then stir in the peach pits and let it remain on ice 2 hours longer. Pains of apricots, cherries or plums are made the same way.260.Pain à la Victoria.— Press 1 pint ripe raspberries through a sieve and mix it with 1 ounce gelatine dissolved in ½ pint water; put ¾ cup sugar into ½ pint cold water and stir until dissolved; then add it to the raspberries with a glass of white wine; place this on ice till it begins to thicken; prepare 1 quart almond blanc-mange (see Blanc-Mange); set a plain form into cracked ice and put in a layer of raspberries about an inch in thickness; let this get hard; then put in a layer of blanc-mange; after this is firm again put in raspberries, then blanc-mange; continue till all is used; let it remain on ice for 2 hours; when ready to serve turn the pain onto a round dish and garnish with fruit.261.Pain de Peches à la Richelieu.— Prepare a pain the same as Pain de Peches and also 1 pint almond blanc-mange; set a plain form with a tube in the center into cracked ice and put in bydegrees the blanc-mange; put it ½ inch in thickness all around on the sides and bottom of form, so that it forms a complete lining inside; then fill in the pain of peaches and let it remain on ice for 2 hours: in serving dip the form into hot water, wipe dry and turn its contents into a glass dish.262.Pain de Peches à la Condé.— Pare and cut into halves 1½ dozen large, ripe peaches and boil them with their blanched pits in sugar syrup for about 10 minutes; transfer the peaches to a dish or long tin pan, wipe dry and lay them with the hollow side up; put half a pit in the center of each and pour a spoonful of jelly over each piece (the jelly should be previously stirred on ice till it begins to thicken); next set a plain form into cracked ice, pour in some plain fruit or wine jelly and keep turning the form until the inside is lined with the jelly; cover the bottom with peaches; lay them so that the pits are to the outside; then lay the remaining peaches in rows on the side of form, pour over some jelly and when firm fill up the form with bavarois aux apricots, which is prepared as follows:—Pare and cut into pieces 1½ dozen ripe apricots, lay in a dish, sprinkle over 1 cup sugar and let them stand for 2 hours; then press them through a sieve; mix the pureé with 1 teaspoonful extract of vanilla and 1½ ounces dissolved gelatine; put this on ice and stir till it begins to thicken; then carefully stir 1 pint whipped cream through it; fill the bavarois into form at once and let it remain on ice for 2 or 3 hours.
166.Macédoine de Fruits au vin du Rhine.— Prepare a Rhine wine jelly a little stiffer than the ordinary jellies; take large, ripe raspberries, strawberries, currants, peaches (pared and cut into eighths) and pineapples cut into small slices; put them in a dish on ice; next set a form into cracked ice, pour in a fewspoonfulsjelly and when hard lay in some of the fruit, either each kind by itself in small clusters or mixed one with the other; pour over this sufficient jelly to cover the fruit; let it get hard and again lay over some fruit; continue alternately with fruit and jelly till form is full; cover and let it remain in ice till firm; in serving dip the form into hot water, wipe it dry and turn the macédoine onto a round dish. In winter preserved fruit and apples and pears may be used. The apples and pears are to be cut into quarters and boiled for a few minutes in sugar syrup. The latter should be colored with a little cochineal.
167.Gelée à la Moscovite.— Any kind of fruit jelly may be used for this, using only half the quantity of gelatine as for jelly; put into a form, cover it, paste a strip of buttered paper around the edge of cover and pack the form in ice and rock salt for 2 hours;only freeze about an inch all around, leaving it soft in the center; preserved fruit may be mixed with the jelly before it is put into the form; serve the moscovite in a glass dish and garnish with fruit or fancy cake.
168.Orange Baskets (with Jelly).— Choose 1 dozen large oranges and cut them into the shape of small baskets with handles; this is done by holding the orange in the left hand and cutting with a penknife a small quarterfromeach side of the orange toward the top, so as to leave the skin for the handle ½ inch wide; then cut the skin evenly all around; next separate the inside from the outside skin with the penknife and completely hollow the orange out, so that only little more than half of the skin with the handle is left; cut the edges into small scallops with a scizzors and lay the baskets in cold water; press out the juice from the oranges and with it make a jelly (see Orange Jelly); take the baskets from the water, wipe dry and with a napkin under them set on a tray; have the jelly on ice and when it begins to thicken fill up the baskets and place them on ice; if there should be any small holes in the baskets paste them up from the outside with butter, which must be removed before serving; serve on a napkin and garnish with green leaves. These baskets may also be filled with Gelée Russe.
169.Orange Quarters Used for Garnishing Jellies and Other Dishes.— Take 6 large oranges, cut out a round piece on the side of stem and hollow out so that nothing is left but the outside skin; care must be taken to leave none of the white coating on the inside of skin; after preparing this way put them in a saucepan over the fire with boiling water and boil 5 minutes; rinse with cold water, wipe them dry and fill each one either with clear jelly of different colors or blanc-mange; set them on ice until hard; cut them into quarters and use for garnishing different dishes. Small patty forms filled with jelly are also used for the same purpose.
170.Almond Blanc-Mange.— Soak 1 ounce gelatine in 1 cup cold milk for 15 minutes; then add 3 cups boiling milk, 6 tablespoonfuls sugar, ¼ pound blanched almonds (among the latter thereshould be a few bitter ones) and pound them in a mortar with a little water to a paste; set the saucepan with its contents into a vessel of boiling water and stir till it boils; remove from the fire and let it stand for 5 minutes; then strain through a muslin bag, add 1 teaspoonful extract of vanilla and set aside to cool; rinse out a quart mould with cold water and sprinkle with sugar; pour in the cold blanc-mange and set in a cool place till it becomes firm; when ready to serve loosen the blanc-mange around the edge on top and turn it over onto a dish; it may then be served either with or without fruit or vanilla sauce. Instead of almonds any other kind of flavoring may be used.
171.Chocolate Blanc-Mange.— Soak 1 ounce gelatine in 1 cup cold milk for 15 minutes; then add 2½ cups boiling milk; mix ¼ pound grated Baker’s chocolate with ½ cup cold milk; add it to the gelatine with 6 tablespoonfuls sugar; place this in a saucepan over the fire and stir till it boils; remove from fire, add 1 teaspoonful vanilla extract and when cold pour it into the moulds, which have been rinsed out with cold water and sprinkled with sugar; set in a cool place till firm; this may be served with or without vanilla sauce.
172.Blanc-Mange Marbre au Chocolat.— Make half the quantity of both the Almond and Chocolate Blanc-Mange; rinse out a mould with cold water, sprinkle with sugar and place into cracked ice; pour in a few spoonfuls almond blanc-mange and let it get firm; then put in a few spoonfuls chocolate blanc-mange; when the latter is firm again put in some of the almond blanc-mange; continue in this way until all is used; let the form remain for 2 hours on ice and then serve with vanilla sauce.
173.Cream Blanc-Mange.— Soak in a small tin ½ ounce gelatine in ½ cup cold water for 15 minutes; set the tin in a saucepan of boiling water and stir until gelatine is dissolved; beat 1 pint rich, sweet cream to a stiff froth; add 4 tablespoonfuls powdered sugar and 1 teaspoonful vanilla or lemon flavoring; when this is well mixed add the gelatine by degrees, beating constantly; rinseout a mould with cold water, sprinkle with sugar, fill in the blanc-mange and set on ice an hour or two before serving.
174.Plain Blanc-Mange.— Boil 1 quart milk with 6 tablespoonfuls sugar; add 1 ounce gelatine which has been soaked in a little cold water for 15 minutes; stir this over the fire until gelatine is dissolved; remove it from fire and when cold add 2 teaspoonfuls vanilla; rinse out a form with cold water, sprinkle with sugar, pour in the blanc-mange and set it on ice; serve with vanilla sauce.
175.Cocoanut Blanc-Mange.— Stir into the plain blanc-mange when it begins to thicken 2 cups freshly grated cocoanut.
176.Neapolitan Blanc-Mange.— Prepare an almond blanc-mange, strain and divide it into 4 equal parts; add to first part 1 tablespoonful grated chocolate and let it boil for a few minutes; mix second part with the yolks of 2 eggs and stir it over the fire till just about to boil; add to third part a few drops of cochineal, to color it pink; leave fourth part uncolored; rinse out a mould with cold water, sprinkle with sugar and place it into cracked ice; as soon as the blanc-mange becomes cold and begins to thicken put in first the white; after 5 minutes put in the pink; again waiting 5 minutes, put in the yellow and after a few minutes put in the chocolate; let it remain on ice till firm; when ready to serve work top free from the edge with a few light touches of your finger and turn the blanc-mange onto a dish.
177.Nest with Eggs.— Prepare 1 quart almond blanc-mange; take 12 fresh eggs, make a small hole in one end of each and let the contents flow out; rinse each shell well with cold water; then fill them with blanc-mange and set in a pan of sugar or flour, the open end up; place them in a cool place till hard; boil 1 pound sugar to a crack and spin it into quite long threads (see Spinning Sugar); with these threads form a nest a little smaller than the dish it is to be served in; dip each egg into warm water, wipe dry, break shells from about the blanc-mange and lay the artificial eggs in the nest. Another way is to make 1½ quarts orange or wine jelly; cut the rind of 3 oranges into long narrow strips and boil them for 20minutes in water, changing the water 3 times; drain them on a sieve; put 1½ cups sugar with 1 pint water over the fire and when it boils add the orange peel; boil 15 minutes; remove and drain them on a sieve; put half of the jelly into a glass dish and when firm lay the artificial eggs upon it; arrange them the same way that natural eggs are generally found in a nest; lay orange peel, which represents the straw, over and around the eggs; when the remaining jelly is cold and thick pour it over the eggs and set in a cool place to form.
178.Fromage Bavarois à la Vanille.— Soak 1 ounce gelatine in 1 cup cold water 20 minutes; place a saucepan with 1 pint cream, the yolks of 6 eggs, ½ cup sugar and 1 teaspoonful vanilla over the fire and stir till nearly boiling; remove it from the fire, add gelatine and stir till dissolved; set saucepan with its contents in a vessel of cold water and stir till it becomes cold and begins to thicken; then mix it with 1 pint whipped cream; rinse a form with cold water, sprinkle the inside with sugar, fill in the bavarois and set for 2 hours on ice; serve on a round dish garnished with fancy cakes.
179.Fromage Bavarois à la Vanille, No. 2.— Boil 6 tablespoonfuls sugar in 1 cup water 5 minutes and flavor with 1½ teaspoonfuls vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add it to the boiling sugar syrup and stir till melted; then set aside; when cold and beginning to thicken mix it with 1 pint whipped cream and finish the same as in foregoing recipe.
180.Fromage Bavaroisaux Pistache.— Chop or pound 6 ounces pistachio nuts and ¼ pound almonds as finely as possible, mix with 1 pint cold sugar syrup and let them stand 2 hours; then strain through a fine sieve, add a little spinach green (see Color) and 1 ounce dissolved gelatine; stir until it begins to thicken; then mix with 1 pint whipped cream; put this into a form and place on ice for 2 hours. This cream should have a delicate green color; it is served on a round dish.
181.Fromage Bavarois aux Amandes.— Scald ½ pound sweet and 10 bitter almonds with boiling water, remove the brownskin and pound or chop them fine; place a saucepan over the fire with 1 pint milk, 6 tablespoonfuls sugar, the yolks of 6 eggs, 1½ teaspoonfuls vanilla and the pounded almonds; stir until nearly boiling; soak 1¼ ounces gelatine in 1 cup cold milk, add it to the hot milk and stir till dissolved; then strain through a sieve; when cold and beginning to thicken stir in 1 pint whipped cream, turn into a form and set for 2 hours in cracked ice.
182.Fromage Bavarois au Café.— Pour 1 pint boiling milk over 4 tablespoonfuls freshly ground coffee, cover and let it stand 5 minutes; strain through a fine cloth; soak 1 ounce gelatine in a little cold water 15 minutes and add it to the coffee milk with 6 tablespoonfuls sugar and the yolks of 6 eggs; stir this over the fire till it nearly boils; remove from the fire and when cold and beginning to thicken stir in 1 pint whipped cream, turn into a form and pack in cracked ice 2 hours.
183.Fromage Bavarois au Thé.— Pour 1 pint boiling milk over 2 tablespoonfuls of the best black or green tea, cover and let it stand 5 minutes; then strain and finish the same as Fromage Bavarois au Café.
184.Fromage Bavarois au Chocolat.— Boil 4 tablespoonfuls grated chocolate in ½ pint water, add ½ cup sugar and 1 teaspoonful vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add it to the chocolate and boil a few minutes; remove from the fire and when cold mix it with 1 pint whipped cream, turn into a form and pack in cracked ice for 2 hours; then serve on a round dish with vanilla sauce.
185.Lemon Fromage.— Dissolve 1 cup sugar in ½ pint water, add the thin peel of 1 lemon, the juice of 3 and boil 5 minutes; add 1 ounce gelatine which has been soaked in ½ pint cold water and stir it until dissolved; then strain and when cold and beginning to thicken add 1 pint whipped cream; fill this into a form and place it on ice for 2 hours.
186.Orange Fromage.— Soak 1 ounce gelatine in 1 cup cold water 15 minutes; dissolve 1 cup sugar in 1 cup water, add thethin peel of 1 orange and boil 5 minutes; add gelatine and stir till melted; mix it with the juice of 6 oranges, strain and when cold and beginning to thicken add 1 pint whipped cream; turn into a form and pack in ice for 2 hours.
187.Pineapple Fromage.— Soak 1½ ounces gelatine in 1 cup cold water 15 minutes and stir it over the fire till dissolved; take 1 can preserved pineapple, drain off the liquor and add it to the gelatine; when cold and beginning to thicken cut the pineapple into small dice; stir the fruit with 1 pint whipped cream into the gelatine, turn into a form and pack it in cracked ice for 2 hours. Or peel a large, ripe pineapple, remove the eyes and hard core, cut into small square pieces, put them in a dish, sprinkle over with 1 cup sugar and let them stand for 2 hours; chop the eyes and core fine and put them in a dish; boil ½ cup sugar with 1 cup water, pour it boiling hot over the chopped pineapple and let it stand till cold; soak 1½ ounces gelatine in ½ pint cold water, put it over the fire and stir till dissolved; strain the chopped pineapple through a fine sieve, drain off liquid from the pieces and add them together to the gelatine; set in ice and stir till it begins to thicken; then stir in the pineapple pieces and 1 pint whipped cream; fill it into a plain form with tube in center and pack in cracked ice and a little rock salt for 2 hours.
188.Peach Fromage.— Pare and cut into quarters 1½ dozen ripe peaches, put with 1 cup powdered sugar into a dish and let them stand 2 hours; also add the peach pits (after they have been scalded and freed from their brown skin); soak 1½ ounces gelatine in ¾ cup cold water for 15 minutes, add ¾ cup boiling water and stir over the fire till melted; strain and set aside to cool; press the peaches through a sieve, add gelatine and pits and stir till it begins to thicken; then carefully stir in 1 pint whipped cream, turn into a form and place for 2 hours on ice.
189.Strawberry Fromage.— Soak 1 ounce gelatine in ½ pint cold water 15 minutes; then stir it over the fire till dissolved; wash and press 1 quart fresh strawberries through a sieve, add 1 cuppowdered sugar, the gelatine and a few drops cochineal; stir until it begins to thicken; then add 1 pint whipped cream, turn into a form and pack for 2 hours in cracked ice and rock salt.
190.Rum Bavarois.— Soak 1¼ ounces gelatine in ¾ cup cold water 15 minutes, add ¾ cup boiling water, stir over the fire till dissolved, strain and set aside; place a saucepan with the yolks of 6 eggs, ¾ cup sugar and 1 pint milk over the fire and stir till nearly boiling; remove from the fire, add ½ pint rum and the gelatine and continue stirring until it begins to thicken; then stir in carefully 1 pint whipped cream, turn into a form and pack in cracked ice for 2 hours.
191.Fromage Bavarois Cardinal.— Soak ¾ ounce gelatine in ½ cup water 15 minutes; boil ¼ pound unsweetened grated chocolate in 1 cup water with 2 tablespoonfuls sugar; add the gelatine and stir till dissolved; lay a plain form into cracked ice, pour the chocolate in by degrees and keep turning so that chocolate may form a complete lining inside of form; then set the form straight and pour in the bottom the remaining chocolate; as soon as this is hard fill the form with Bavarois of Vanilla, No. 2, and let it remain buried in ice for 2 hours.
192.Bavaroismay be made of different colors—such as pistachio cream outside and bavarois of almonds inside; or strawberries outside and vanilla bavarois inside.
193.Fromage Bavarois au Pain Noir.— Cut a small pumpernickel into slices, lay on a tin in the oven to dry and roll them fine; take 1 cup of these crumbs and stir them into a bavarois of almond or vanilla; after the cream has been added turn into a form and pack in ice for 2 hours. For all bavarois the forms may be lined first with jelly and decorated with fruits, nuts, currants, etc. In order to do this place a form into cracked ice and pour in a few spoonfuls fruit jelly; when firm take whatever is going to be used onto a larding needle, dip each piece into jelly and lay them into the form in fancy patterns; pour in a little more jelly and when firm lay the form over on its side; pour in a little jelly at a time; keepturning form, so that the whole inside may be covered with jelly; then decorate the same as bottom and fill with Fromage Bavarois à la Vanille or any other kind.
194.Snow Pudding.— Soak 1 ounce gelatine in 1 pint cold water 20 minutes, add 1 pint boiling water, 1 cup sugar, the juice of 2 lemons and the thin peel of 1; set it over the fire, stir and boil a few minutes, strain through a sieve and when it begins to thicken add the beaten whites of 6 eggs; rinse out a form with cold water, sprinkle with granulated sugar, fill in the mixture and set in a cool place; when ready to serve turn the pudding onto a dish and serve with vanilla sauce made of the yolks of 6 eggs (see Sauce). Milk or cream may be substituted for water; then the lemon juice is omitted and lemon extract used for flavoring.
195.Wine Pudding.— Soak 1 ounce gelatine for 10 minutes in 1 pint cold water, add ¼ pound sugar, ½ pint red wine and ½ pint raspberry juice; stir over the fire till boiling hot, strain through a jelly bag and put in a form to cool; when firm turn out on a flat dish and serve with vanilla sauce or whipped cream.
196.Apple Jelly Pudding.— Boil 1½ pounds peeled apples with 1 quart water, stir through a sieve, add ½ pound sugar and the juice of 2 lemons; soak 15 sheets of white and 3 of red gelatine for 5 minutes in cold water, press out and mix with the apple sauce; stir over the fire until the gelatine is all dissolved; then pour into a form and set on ice to get firm; serve with vanilla sauce.
197.Maraschino Pudding.— Take 10 eggs, 10 tablespoonfuls sugar, 14 sheets gelatine (soaked in cold water), ¼ pint rum (or maraschino) and the peel and juice of 1 lemon; stir the yolks and sugar to a cream and add by degrees rum and lemon; press out the gelatine and dissolve in 1 cup boiling water; add it, stirring constantly, to the other mixture; add lastly the whites of the eggs, which have been beaten to a stiff froth; next pour into a mould and set aside to cool; the mould should be rinsed with cold water and sprinkled with granulated sugar before pouring the pudding into it.
198.Manilla Pudding.— Place a saucepan over the fire with 1 pint milk, the yolks of 5 eggs, 4 tablespoonfuls sugar and the peel of 1 lemon; stir this over the fire until just about to boil; then instantly remove; have 1 ounce gelatine soaked in 1 cup milk, which stir into the hot mixture and set aside to cool; as soon as it begins to thicken add the whites of the eggs, beaten to a stiff froth, pour into a mould and set on ice to get firm; serve with fruit or claret sauce; the mould should be rinsed with cold water and sprinkled with coarsesugarprevious to being used.
199.Rum Pudding.— Take 10 eggs (yolks and whites beaten separately), 1 pint sweet cream, ½ pound sugar, ½ pint rum and 1½ ounces gelatine; stir the yolks of the eggs and sugar to a cream, add the cream and rum, put this in a tin pail and set in a vessel of hot water; keep stirring with an egg beater until just about to boil; then quickly remove from the fire; have gelatine soaked in a little cold water, add it to the cream and mix well; when cold add the beaten whites of the eggs, pour into a mould and set on ice; in serving turn out and send fruit sauce to table with it.
200.Fine Chocolate Pudding.— ¼ pound Baker’s grated chocolate, 3 cups milk, 1 cup water, 1½ ounces gelatine, 5 tablespoonfuls sugar and 6 eggs; boil chocolate with the water until well dissolved; soak gelatine in a little cold water about 5 minutes; place a saucepan with the milk, sugar, 6 yolks of the eggs and the boiled chocolate over the fire; beat the whole with an egg beater until just about to boil; add the gelatine, remove from fire, continue beating for a little while longer and set aside to cool; when it begins to thicken add whites of the eggs, previously beaten to a stiff froth, and pour it into a jelly mould which has been well rinsed with cold water and sprinkled with sugar; set either on ice or in cold water to get firm. In serving turn pudding onto a glass dish and serve with the following sauce:—Place a saucepan over the fire with 2 eggs, 1 pint milk, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar; stir with an egg beater until nearly boiling; quickly remove from fire, flavor with 1 teaspoonful vanilla extract and serve cold. This will make a sufficient quantity for a family of 10 persons.
201.Fine Claret Pudding.— 1 pint claret, ½ pint water, ½ tablespoonful cornstarch, the thin peel of ½ lemon, 4 tablespoonfuls sugar, 4 eggs and 8 sheets of red gelatine; lay gelatine in cold water and let it remain until the pudding is prepared; put the wine, water, cornstarch, sugar, lemon peel and yolks of the 4 eggs in a saucepan and beat it up well with an egg beater for 5 minutes; then place saucepan with its contents over the fire and continue beating till just before boiling; remove from the fire, squeeze the water from gelatine, put it into the saucepan and mix with its contents; then set aside to cool; as soon as it begins to thicken add the whites of the 4 eggs, previously beaten to a very stiff froth; when this is well blended together rinse a jelly mould with cold water, sprinkle with sugar, pour in the mixture and set it either in cold water or on ice to get firm; serve with vanilla or cream sauce or turn the pudding onto a glass dish and lay a border of whipped cream around it. This pudding if made according to above recipe is very fine and sufficient for a family of 6 persons.
202.White Wine Pudding.— ½ bottle white wine, 2 of red and 6 sheets of white gelatine, the grated rind and juice of 1 lemon, a little vanilla, 5 eggs and 6 tablespoonfuls sugar; lay the gelatine in cold water; place a saucepan with yolks of the 5 eggs, lemon, sugar, vanilla and wine over the fire and stir constantly until just about to boil; then remove from fire, press gelatine out, add to the hot mixture and set aside to cool; as soon as it begins to set whip whites of the 5 eggs to a stiff froth and stir them through it; fill a jelly mould with the mixture and set it on ice to get firm; serve with vanilla sauce. The mould should be rinsed with cold water and dusted with coarse sugar previous to pouring the pudding into it.
203.Cold Apple Pudding.— Put 1½ pounds peeled and sliced apples in a saucepan with 1½ quarts water; stew till tender, strain through a colander, return it to saucepan and add 1 pound sugar; soak 2 ounces gelatine in a little cold water, add to the apples, let the whole boil for a few minutes and pour it into a form to cool; serve with vanilla sauce.
204.Pudding à la Polonaise.— Beat the yolks of 10 eggs and 2 whole eggs with an egg beater with 1½ pints Rhine wine (or white wine), 1 cup sugar and the grated rind of 1 lemon and the juice of 4; strain this into a large kettle and beat over a slow fire till nearly boiling; remove the kettle, place it into cracked ice or cold water and continue beating till cold; in the meantime soak 1½ ounces gelatine in ½ cup cold water for 15 minutes, add ½ cup boiling water and stir over the fire till dissolved; then stir it slowly into the cream, beating constantly; add lastly ½ cup rum; next place a cream form into cracked ice, put in a few spoonfuls cream and put over this a layer of vanilla wafers which have been soaked in sugar syrup with a little rum; after 5 minutes add more cream and wafers; continue until the cream is used up; leave on ice for 2 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve; sufficient for 12 persons. If this pudding is too large half the quantities may be used.
205.Peach Pudding (with Champagne).— Pare and cut into halves 1½ dozen large, ripe peaches; put them into a dish with the blanched pits, add 1 cup sugar, 1 teaspoonful vanilla, or put ½ stick vanilla between the fruit; cover and let them stand about 2 hours; then divide the peaches into 2 parts: press one part through a hair sieve and add the peach juice and 1½ ounces gelatine previously soaked in cold water and dissolved in boiling water; when this is well mixed set it aside; cut some small sponge cakes into slices, put on a plate and pour a little champagne over them; set a plain tin form into cracked ice and pour in some champagne jelly (see Jelly); let it get firm and lay in the center one of the peach pits; lay around this some of the peach halves, pour a few spoonfuls more jelly over them and then a thin layer of whipped champagne jelly which has been colored with cochineal to a delicate pink; add to the peaches which have been pressed through a sieve 1 pint whipped cream and ½ bottle champagne; fill the cream in alternate layers with peaches and sponge cake into the form; let the last layerbe cream; let the form remain 2 hours longer in the ice; in serving dip the form in hot water, turn the pudding onto a handsome dish and garnish the edge with small croutons of champagne jelly which has been colored to a delicate pink with cochineal. White wine may be substituted for champagne.
206.Pineapple Pudding à la Royale.— Pare and cut in half a nice, ripe pineapple; remove the hard part from the center and cut the pineapple into fine slices; put into a bowl and sprinkle 8 tablespoonfuls sugar over them, cover and let stand 2 hours; in the meantime prepare 1 pint white wine jelly; set a plain tin form into cracked ice, pour some jelly into it and let stand till firm; then put a wreath or a star of pineapple over the jelly, sprinkle a few blanched almonds between them and pour some more jelly over it; when this is firm turn form on its side, pour a little jelly in and keep turning in the cracked ice till jelly is firm; lay slices of pineapple on the sides, sprinkle blanched almonds cut into strips between, pour over a little more jelly and turn the form till all is firm; in the meantime boil 1 pound sugar with 1 cup water 10 minutes and add 1 ounce gelatine which has been previously soaked in ½ cup cold water and dissolved in ½ cup boiling water; remove the slices of pineapple, add the juice from pineapple to the boiled syrup, set this into cracked ice and stir till it begins to thicken; then add 1 pint whipped cream and fill the cream into the form alternately with layers of lady fingers and macaroons which have been previously dipped into the syrup; cover the form and pack it in ice for 2 hours; cut the remaining slices of pineapple into dice, mix with some of the cold jelly, put in small tin forms and garnish the pudding, when turned out, with them.
207.Orange Pudding à la Maltaise.— Boil 1½ cups sugar with 1 cup water 5 minutes; add the juice of 6 oranges, the grated rind of 2 and 1½ ounces gelatine which has been soaked for ½ hour in cold water; stir until gelatine is melted, strain through a fine sieve, place on ice and stir till it begins to thicken; then add 1 pint whipped cream; mix the juice of 6 oranges and 1 lemon with 1 cup sugar syrup and strain through a sieve; cut the crust off a spongecake which has been baked in a deep pan the day before, cut the cake into slices about ½ inch in thickness and dip each slice in the orange liquor; set a plain tin form into cracked ice and pour in ½ pint plain orange jelly (see Jelly); let this get firm; decorate the bottom with a wreath of green pistachio nuts or blanched almonds and currants, or any kind of fruit, such as strawberries, cherries or plums; pour over some jelly; as soon as firm add a few spoonfuls jelly, then a layer of the orange cream and over this the sponge cake; continue with layers of cream and sponge cake till all is used; let the last layer be cream; let the form remain in ice for 2 hours; in serving turn the pudding onto a handsome round dish and garnish with orange quarters glazed with sugar.
208.Pudding de Savoie à l’Orange.— Remove the skin from 3 oranges, divide them into quarters and remove pits without disfiguring the fruit; boil 1½ cups sugar with 1 cup water 5 minutes, remove it from the fire, add ½ pint Rhine wine, the juice of 6 large oranges and the grated rind of one: when cold add 2 ounces dissolved gelatine (see Gelatine), set on ice and stir till it begins to thicken; then add the orange quarters; place a tin form in cracked ice and cover the bottom with some clear orange or lemon jelly to the depth of about ½ inch; as soon as jelly is firm decorate the bottom with orange quarters and blanched nuts; add to the juice of 6 oranges ½ bottle Rhine wine and sweeten with sugar; cut a medium sized sponge cake into slices, dip in the orange juice and put them in alternate layers with orange and jelly into the form; let it remain on ice 2 hours; when ready to serve dip the form into hot water, turn onto a round dish and decorate the edge with orange quarters and finely chopped orange jelly.
209.Chestnut Pudding à la Dauphine.— Boil 1 pound chestnuts for a few minutes, throw them into cold water and remove outside and inside brown skin; then boil the chestnuts in milk till soft and press them through a sieve; add to purée the yolks of 6 eggs, 1 pint cream, 1 teaspoonful vanilla and 6 tablespoonfuls sugar; stir this over the fire till nearly boiling, add 1½ ounces dissolved gelatine, set the cream into cracked ice and stir till it beginsto thicken; cut some sponge cake into slices and pour a little rum over them; then place a tin form in cracked ice (if a form is not handy use a tin kettle), pour a few spoonfuls of the cream into it and let stand till firm; lay over this some preserved apricots or pineapples with ¼ pound citron cut into dice and the sponge cake; continue this in alternate layers till all is used; let the pudding remain for 2 hours in ice; when ready to serve dip the form into hot water, turn pudding onto a dish and pour ½ pint vanilla syrup over it.
210.Pudding à la Girot.— Place a saucepan on the stove with 1½ pints sweet cream, the yolks of 6 eggs, 4 tablespoonfuls sugar and 1 teaspoonful vanilla essence; stir this over the fire till nearly boiling, remove the cream and set aside to cool; then add 1½ ounces dissolved gelatine; soak ¼ pound lady fingers and ¼ pound macaroons in cherry wine; then place a tin pudding form with tube in the center into cracked ice, put in a few spoonfuls cream and let it get firm; put over this some of the soaked lady fingers and macaroons and over them some preserved pineapple or cherries; over this put cream, fruit and cake; continue in this way until all is used; let the last layer be cream; close the form and pack it in cracked ice, where it should remain 2 hours; when ready to serve turn the pudding onto a round dish, fill the opening in center with whipped cream flavored with vanilla and garnish the edge of dish with preserved fruit.
211.Chocolate Pudding à la Hollandaise.— Boil ¼ pound Baker’s grated chocolate in ½ pint water, add ½ pint sugar and 1 teaspoonful extract of vanilla; when cold add 1½ ounces gelatine which has been soaked in ½ pint cold water and dissolved in ½ pint hot water; set the chocolate mixture into cracked ice and stir till it begins to thicken; then add 1 pint whipped cream; if not sweet enough add a little more sugar; set a tin pudding form with a tube in the center into cracked ice, pour in some clear fruit or wine jelly (see Jelly) and let it get firm; decorate the bottom with blanched almonds; take pieces of almonds up with a larding needle, dip them into jelly and lay in a pointed border close to the edge; pourover a little more jelly; in the meantime soak 20 vanilla wafers and macaroons in sweet cream; when the jelly in form is firm put in a layer of wafers and macaroons; put over this a layer of the chocolate cream; as soon as the cream is firm put in the remaining wafers and macaroons and lastly the remaining cream; let the pudding remain on ice for about 3 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and lay a border of whipped cream flavored with extract of vanilla around it; fill the opening in center with whipped cream.
212.Pudding à la Reine.— Set a border form into cracked ice and pour in to the depth of about ½ inch some white wine jelly; when the jelly is firm put in some fruit, such as strawberries, cherries, plums or peaches, and pour over a few spoonfuls jelly; after the lapse of 5 minutes pour in more jelly; when firm put in another layer of fruit and then fill the form with jelly; let it remain on the ice till ready to serve; pare and cut into slices 12 large, ripe peaches, sprinkle thickly with sugar and let them stand 1 hour; press them with the juice through a sieve, add 1½ ounces gelatine dissolved in water, set on ice and stir till it begins to thicken; then add 1 pint whipped cream, 1 glass sherry wine and a few lady fingers broken into pieces; fill the cream into a highly pointed form and set it into cracked ice for 2 hours; when ready to serve turn out the jelly from the border form onto a round dish; then turn out the cream from the highly pointed form; place the latter in the center of the jelly border and serve.
213.Pudding à l’Allemande.— Boil 1½ pints milk with 4 tablespoonfuls sugar, ¼ teaspoonful salt and the thin peel of 1 lemon; mix 1 cup flour with 1 cup milk to a smooth paste and add it to the boiling milk, stirring constantly; boil a few minutes, remove from the fire, add the beaten yolks of 6 eggs and stir until nearly cold; then add the whites of the 6 eggs, beaten to a stiff froth; rinse a jelly form with cold water, sprinkle with sugar, pour in the mixture and place on ice for 3 or 4 hours; in serving turn the pudding onto a dish, garnish with strawberries and serve with the following sauce:—Boil 2teaspoonfulscornstarch in 1½ cups water, sweeten with sugar,remove from the fire, add the juice of 1 lemon, ½ pint strawberry juice, 1 glass Rhine wine and serve when cold with the pudding.
214.Strawberry Pudding.— Place a round tin form into cracked ice and pour in some orange jelly; when firm lay the form over on its side, pour in more jelly, turn the form around and pour in more jelly; continue in this way until the whole inside of form is glazed with the jelly; mix 1 pint bruised strawberries with 1 pint sugar syrup flavored with vanilla and add 1½ ounces dissolved gelatine; put this on ice and stir till it begins to thicken; pour some Madeira wine over some lady fingers and let them soak about 10 minutes; put a layer of the strawberry pureé in the form, over this some lady fingers and continue with cream and cake in alternate layers till all is used; let the form remain on ice for 2 hours; then turn the pudding onto a dish, garnish with chopped orange jelly and nice, large strawberries which have been dipped into the jelly and serve with strawberry syrup.
215.Imperial Pudding.— Place a cream form into cracked ice and pour in some white wine jelly colored to a delicate pink with cochineal; when the jelly is firm decorate the bottom with preserved pineapple cut into the shape of dice and blanched almonds cut into strips; pour over a few spoonfuls jelly and let it remain till firm; place a saucepan with 1 pint cream, the yolks of 6 eggs and 5 tablespoonfuls sugar over the fire and stir until nearly boiling; when cold add 1½ ounces dissolved gelatine and ½ pint best arrac; soak 1 dozen vanilla wafers and the same quantity of macaroons in sugar syrup mixed with champagne and arrac for 10 minutes; stir the cream on ice until it begins to thicken; then add 1 pint whipped cream and lastly ½ pint champagne; fill the cream in alternate layers with wafers and macaroons in the form; let the pudding remain for 2 hours on ice; pour into tartlet forms some orange jelly with small dice of pineapple; in serving dip the form into hot water and turn the pudding onto a round dish; also turn out the jelly from the small moulds and lay them around the dish.
216.Suédoise of Apples.— Pare 1 dozen large apples, bore pegs therefrom with an apple corer and lay them in water with lemon juice; prepare 1 dozen large Bartlet pears the same way; boil the apple pegs in sugar syrup with lemon juice, to keep them white, and boil the pears in sugar syrup with cochineal; care must be taken not to boil them too long, so that they will not fall apart; transfer them to a dish and set aside to cool; wash the apple and pear peels, also the cores; put them in a saucepan with sufficient water to cover and boil till done; strain through a jelly bag; measure the liquor and take for 1 quart 1½ ounces gelatine, the thin peel and juice of 1 lemon, 1 cup sugar and the whites of 2 eggs; soak the gelatine in a little cold water 15 minutes; put the liquor with lemon, sugar and well beaten whites over the fire; when hot add the gelatine, stir constantly and boil 5 minutes; remove to side of stove, add ½ pint white wine and strain through a jelly bag; place a plain form with tube in the center into cracked ice and pour a few spoonfuls jelly in the bottom of it; when firm lay the form over on its side, pour in more jelly, keep turning and add by degrees more jelly; continue this process until the jelly has formed a complete lining inside of form; lay the pegs of apples and pears in slanting rows onto a napkin and cut them all the same length; then take each one separately onto a larding or knitting needle and dip into cold jelly; first lay a row of red on the side of form, then a row of white in an opposite direction; continue until the form is covered, pour over some thick jelly and when firm fill the inside with apple bavarois made as follows:—Prepare 1 pint apple sauce, press it through a sieve, add 1 teaspoonful vanilla and sweeten to taste; soak 16 sheets gelatine in cold water for 10 minutes, press out, put in a bowl and pour ½ cup boiling water over it; stir until dissolved, add to the apples and stir until it begins to thicken; then mix in 1 pint whipped cream or the beaten whites of 6 eggs; fill this into the form, cover and let it remain on ice till firm; in serving dip the form into hot water, dry it quickly, turn the suédoise onto a round dish and garnish with fruit; the apple may be bored out into rounds like marbles and boiled the same way—half red and half white; they are then laid in rows on the side of form over one another, alternately with white and redtill the form is lined with them; then place a small form inside, pour sufficient jelly around to cover the fruit and fill up the space between the inside form and fruit; let it remain on ice till firm; then pour in the inside form some hot water, draw it out and fill the inside with any kind of frozen cream; serve at once.
217.Suédoise of Pears.— Pare and quarter 12 large Bartlet or duchess pears and cut each quarter lengthwise into 4 slices; boil half the slices in sugar syrup with lemon juice and the other half in sugar syrup with cochineal; lay them on a napkin to dry; pour a little wine jelly into a plain form and lay on the bottom some of the slices in the shape of a star; when firm turn the form over on its side and lay in first a row of white slices, then a row of red; dip each piece into cold wine jelly before laying it in the form; continue in this way until the sides of form are covered; then pour in a few spoonfuls jelly and keep turning the form, in order that the jelly may be evenly distributed over the fruit; pare and cut into small pieces ½ dozen large pears, put them over the fire with a little water and boil till soft; press them through a sieve and set aside to cool; boil 1 cup sugar in 1 cup water with the juice of ½ lemon for a few minutes; soak 16 sheets gelatine in cold water 5 minutes, press out, add it to the sugar and boil a little longer; remove from fire, mix with the pear pureé and stir till it begins to thicken; whip 1 pint sweet cream to a froth, add 2 tablespoonfuls powdered sugar and 1 teaspoonful vanilla extract; add it to the above pear mixture and fill into the form; place it on ice for 2 hours; when ready to serve turn the suédoise onto a round dish and garnish with croutons of wine jelly.
218.Timbale dePêcheà la Condé.— Line a deep round form with rich pie crust, lay buttered paper over it, fill the form with dry peas and put in oven to bake; when baked take it from the oven, remove the peas, return form to oven and let the crust dry for a few minutes; place 1 cup rice with cold water over the fire and boil a few minutes; drain in colander, rinse with water and boil in milk till soft and thick; add ½ cup sugar, ½ tablespoonful butter and set it in a warm place; pare and cut into halves 1 dozen large,ripe peaches and boil a few minutes in sugar syrup; draw them to side of stove to keep warm; also have the form with crust (or timbale) setting in a warm place; mix ½ cup whipped cream with the rice and fill it alternately with the peaches in the form inside of timbale; let the last layer be rice; put a round dish over the form and turn the timbale onto it; cut a round hole in the center, put in a few peaches and pour the peach syrup all over the timbale. Timbale of cherries, apricots, pineapples, pears and apples are made in the same manner.
219.Timbale de Riz à la Napolitaine.— Put ¾ pound parboiled rice with 1 quart milk, ½ teaspoonful salt, 1½ tablespoonfuls butter and a little vanilla over the fire and boil till rice is tender; when done add some seedless raisins, currants and fine citron (1 cupful in all) and set aside to cool; stir 4 tablespoonfuls sugar with 1 whole egg and the yolks of 4 to a cream; add 2 tablespoonfuls Madeira wine and mix it with the rice; line a deep round form with thin neapolitan paste, fill it with the rice, put on a cover of the same dough and bake 1 hour; when baked turn the timbale onto a dish, pour over it a fruit sauce mixed with Madeira wine and send some in a saucere to table with it.
220.Pear Timbale.— Pare, quarter and stew 1 dozen Bartlet pears with 1 bottle claret, 1 cup sugar, a small piece of cinnamon and ½ cup seedless raisins; when done pour them on a sieve to drain and cool; line a buttered, deep round form or tin pan with about 1 inch of biroche dough (see Biroche), fill with the pears, put on a cover of the same dough and let it stand in a warm place for ½ hour; then bake in a medium hot oven; when baked turn the timbale onto a round dish, pour some of the pear syrup over and serve the rest in a saucere with it.
221.Timbale à la Sicilienne.— Butter a deep round form, line it with neapolitan paste, cover the latter with buttered paper, fill the form with dry peas and bake in a hot oven; when done and cold remove peas and paper, take the timbale from the form, brush over the inside and outside with peach or apricot marmalade and decorateit aroundAand on top with blanched half almonds and currants; takea form 1 inch wider than the one above, place it into cracked ice and pour in, to the depth of about ¾ inch, some clear lemon jelly; as soon as cold place timbale into the form and fill space between the timbale and form with lukewarm lemon jelly; let it remain on ice till needed; when ready to serve fill the timbale with peach, pineapple or strawberry plombiere or any kind of frozen cream; dip the form into warm water, dry quickly, turn it onto a round dish and decorate with sugared orange quarters.
222.Timbale of Mixed Fruit.— Take some preserved peaches, pineapples, cherries and pears and put them on a sieve to drain; then put them in a dish with ½ cup currants or apple jelly and 1 teaspoonful vanilla sugar; mix all together and fill it into a form lined with biroche dough; cover with the same dough and finish same as Pear Timbale.
223.Chocolate Plombiere.— Dissolve ½ pound grated chocolate in ½ cup water, add the yolks of 8 eggs, 1 pint cream, 1 teaspoonful vanilla extract, 6 tablespoonfuls sugar and stir this over the fire till nearly boiling; strain through a hair sieve and when cold put it in a freezer; finish the same as Orange Plombiere.
224.Orange Plombiere.— Strain the juice of 6 oranges and rub the skin from 2 with loaf sugar; dissolve ¾ pound sugar in 1 cup cold water and mix it with the orange juice and orange sugar; put into a freezer and turn and work it till it thickens; then add 1 pint whipped cream and work it for 10 minutes longer; then fill the mixture into a form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt; lay plenty of ice on top and let it remain from 1 to 2 hours.
225.Rum Plombiere.— Place a saucepan with 1 pint cream, the yolks of 10 eggs and 1 cup sugar over the fire and stir till nearly boiling; remove from the fire and set aside to cool; cut 6 ounces candied orange peel into small dice and boil them for a few minutes in a little water; drain on a sieve, add them to the cream and put the mixture into a freezer; let it freeze till it begins tothicken; then add ½ cup best rum and 1 pint whipped cream; fill the mixture into a form, paste a strip of buttered paper around the edge of cover and pack in ice and salt for 2 hours.
226.Plombiere of Maraschino Curaçoais made the same way.
227.Pistache Plombiere.— Pound ¼ pound blanched almonds and ¼ pound blanched pistachio nuts with a little cream to a paste; place a saucepan with the paste, 1½ pints cream, 1 cup sugar, 1 teaspoonful vanilla and the yolks of 8 eggs over the fire and stir until nearly boiling; remove cream from fire, set it in cold water and stir till cold; add a little spinach color and strain through a hair sieve; then finish the same as Strawberry Plombiere.
228.Plombiereaux Café.— Pour 1½ pints boiling cream over 3 tablespoonfuls freshly ground coffee and let it stand well covered for 10 minutes; strain through a napkin; put the coffee cream in a saucepan over the fire with 1 cup sugar and the yolks of 8 eggs and stir till nearly boiling; remove the cream from fire, set saucepan in cold water and stir till cold; then finish the same as Strawberry Plombiere.
229.Tea Plombiere.— Pour 1½ pints boiling cream over 1 ounce tea and let it stand 5 minutes; strain and finish the same as Coffee Plombiere.
230.Peach Plombiere.— Pare, quarter and press through a sieve 15 large, ripe peaches; dissolve ¾ pound sugar in 1 cup water and add it to the peach pureé; put this mixture into the freezer and finish the same as Strawberry Plombiere.
231.Vanilla Plombiere.— Place a saucepan with 3 cups milk over the fire, add the yolks of 8 eggs, 1 cup sugar and 2 teaspoonfuls vanilla extract and stir till nearly boiling; remove from the fire, set the saucepan into cold water and stir till cool; then put into a freezer and let it freeze till it begins to thicken; then add 1 pint whipped cream and finish the same as Strawberry Plombiere.
232.Strawberry Plombiere.— Wash 1 quart strawberries and press them through a sieve; dissolve ¾ pound sugar in ¾ cup water and add this syrup to the strawberry pureé; 2 hours before serving pour it into a freezer and turn it about 20 minutes, or till it begins to thicken; then mix with 1 pint whipped cream and let it remain a little while longer in the freezer; fill into a form, cover tightly, paste a strip of buttered paper around the edge of cover and pack in ice and salt for 2 hours; in serving dip form into hot water, quickly wipe it dry, turn the plombiere onto a round dish and garnish with fancy cake.
233.Pineapple Plombiere.— Pare and cut into small dice 1 ripe pineapple, put them into a dish and pour 1 pint cold sugar syrup over it; let it stand 4 hours; 2 hours before serving put the fruit into a freezer and freeze till it begins to thicken; then add 1 pint whipped cream and finish the same as in foregoing recipe.Note.—This plombiere may also be served in a glass dish directly from the freezer; it must then, of course, be worked until firm. If preserved fruit is used less sugar must be taken, and color and taste should be freshened up with lemon juice and a few drops of cochineal. Plombiere of raspberries, currants or cherries is made in a similar manner.
234.Frozen Strawberry Pudding.— Whip 1 quart rich, sweet cream until thick, add 2 cups powdered sugar and lastly stir 1 quart mashed strawberries through the cream; fill this into a pudding form with a tube in the center, cover tightly and put a strip of buttered paper around the edge of cover, so that no water can enter; have ready a large pail or a butter tub, put some cracked ice on the bottom, sprinkle over some rock salt, set onto this the form, fill up the sides with cracked ice and sprinkle salt between; cover the top of form with ice, the whole with a piece of carpet or a cloth and set in a cool place for 4 hours; when ready to serve liftfrom the ice, remove the paper, wipe off the form, dip it in hot water, turn the pudding onto a dish and serve at once.
235.Rich Ice Cream Pudding.— Beat the yolks of 9 eggs with ¾ pound sugar to a cream and add 1 quart whipped cream; fill this into a tin pudding form with a tube in the center, paste over the edge of cover a strip of buttered paper and bury in cracked ice and rock salt for 4 hours, the same as Strawberry Pudding.
236.Pudding à la Pückler Muskau.— Stir into 1 quart whipped cream 6 tablespoonfuls sugar and 6 ounces finely pounded macaroons; fill the cream into a form and bury it in ice and rock salt for 4 hours, the same as Strawberry Pudding.
237.Ice Pudding à la Prince Pückler.— Whip 1 quart cream till stiff and divide it into 3 parts; boil 6 ounces grated chocolate in ½ pint water with ½ cup sugar smooth and thick; remove the chocolate from the fire and when cold mix with it ⅓ of the whipped cream; mix 1 pint bruised raspberries with another ⅓ of the whipped cream and add sufficient sugar to sweeten (or take raspberry jelly); add to the last ⅓ of whipped cream 5 tablespoonfuls sugar and 1 teaspoonful vanilla extract; place a form into cracked ice, fill in the cream in finger thick layers alternately—first the chocolate, then the raspberry, then the white; continue until all is used; cover the form tightly, paste around the edge of cover a strip of buttered paper and bury the whole form in rock salt and ice for 4 hours; if the ice melts more must be put around the form and some of the water drawn off; when ready to serve dip the form into hot water, turn the pudding onto a dish and serve at once.
238.Frozen Chocolate Pudding.— Boil 6 ounces grated chocolate in ½ pint water with 4 tablespoonfuls sugar until thick and smooth; when cold mix it with 1½ pints whipped cream; if not sweet enough add more sugar; fill this into a tin pudding form, paste a strip of buttered paper around the edge of cover and bury the form in cracked ice and rock salt for 4 hours the same way as Strawberry Pudding.
239.Bombe à la Altenberg.— Boil 1½ cups sugar with 1 cup water 10 minutes; remove and when cold add the yolks of 6 eggs: stir this over the fire till nearly boiling; when cold mix it with 1 pint whipped cream and 1 teaspoonful vanilla extract; fill this into a form, cover tightly and place into cracked ice; boil 6 ounces chocolate in 1 cup water with ½ cup sugar and 1 teaspoonful vanilla until smooth; put this into another form, also standing in ice and rock salt; when it begins to freeze spread the chocolate evenly around the inside of form, so as to form a complete lining; then cover the form and let it remain in ice until hard; next fill in the above vanilla cream, cover tightly, paste a strip of buttered paper around the edge of cover and bury the form in plenty of ice and rock salt for 4 hours; in serving dip the form in hot water, quickly turn the bombe out onto a round dish, decorate with kisses and serve at once.
240.Bombe à la Parisienne.— Press 1 quart ripe strawberries through a sieve, add 1 pound sugar dissolved in ½ pint cold water and a little Rhine wine; pack a plain ice cream form into cracked ice and salt, pour in the strawberries and let freeze till it begins to thicken; then spread the half frozen strawberry ice onto the sides and bottom of form so that it forms a complete lining inside; cover the form and let it remain in ice till hard; in the meantime have a pineapple cream prepared as follows:—
241.Pineapple Cream for Bombe à la Parisienne.— Place a saucepan with the yolks of 6 eggs and 1 pint pineapple syrup over the fire and stir until nearly boiling; remove from the fire and when cold add 1 pint whipped cream; fill this inside of the strawberry ice, cover the form tightly, paste a strip of buttered paper around the edge of cover and bury in ice and salt for 3 hours; when ready to serve take out the form, rinse off with cold water, remove the paper, dip the form quickly into hot water and turn the bombe onto a handsome dish; garnish with fruit, French candies or fancy cakes and serve at once.Note.—The strawberry ice may be first frozen in a freezer and then put into the form.
242.Ice Pudding (with Pumpernickel).— Cut 6 ounces pumpernickel into slices and dry them in the oven; roll them fine with a rolling pin and sift the crumbs through a coarse sieve; mix them with 1 quart whipped cream, add 1 teaspoonful extract of vanilla and 1 cup sugar; fill the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and bury in cracked ice and rock salt for 4 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve at once.
243.Ice Pudding (with Almonds).— Stir the yolks of 8 eggs with ¾ pound sugar to a cream, add 1 quart whipped cream, ½ pound ground almonds and finish the same as Strawberry Pudding.
244.Frozen Pudding à la Montmorency.— Mix 2 tablespoonfuls sugar with 1 cup finely chopped sweet almonds and 10 bitter ones; put this into a tin pan and roast in the oven to a light brown, stirring often; place a saucepan with the yolks of 6 eggs, 1 cup sugar, 1 pint cream or milk and the roasted almonds over the fire and stir constantly until nearly boiling; then strain through a sieve; when cold add 2 tablespoonfuls caramel (see Boiling Sugar) and orange blossom water; put this into an ice cream freezer and work till it begins to thicken; then add ¾ pint whipped cream, ½ cup finely chopped pistachio nuts and 3 ounces finely powdered macaroons; continue working the freezer till the cream is frozen hard; place a cream form in ice and salt, pour some cherry syrup around the sides and bottom, sprinkle with pistachio fillets and some preserved red cherries; then fill in the cream with some of the cherries laid between, put on the cover, paste a strip of buttered paper around its edge and completely bury the form in ice and rock salt for 1 hour; when ready to serve lift from the ice, rinse off with cold water, remove the paper, wipe the form dry and quickly dip it into hot water; have ready a handsome dish with a folded napkin; turn the pudding onto the dish, garnish with small fancy cakes and serve with whipped cream flavored with vanilla or maraschino.
245.Pudding Glacé à la Metternich.— Pound 3 ounces blanched almonds and 3 ounces blanched pistachio nuts to a paste; stir over the fire the yolks of 6 eggs, 6 tablespoonfuls sugar, 1 pint cream and a little vanilla till nearly boiling; add the almonds and pistachio paste and set aside to cool; then strain through a sieve; soak 6 ounces seedless raisins, 3 ounces finely cut preserved orange peel and a little finely cut preserved apricots in maraschino and cut a small sponge cake into slices; 4 hours before serving place a high form into cracked ice and salt, put in a layer of cream and over this some fruit and cake; continue with cream, fruit and cake alternately till all is used; cover the form, paste a piece of buttered paper around the edge of cover and completely bury in plenty of cracked ice and salt; when ready to serve rinse the form off with cold water, remove the paper, quickly dip the form into hot water, turn the pudding onto a dish and garnish with fruit and fancy cake; serve with pistachio sauce made as follows:—Stir the yolks of 4 eggs with 1 pint sweet cream and 2 tablespoonfuls sugar over the fire till nearly boiling; remove from the fire, add 2 ounces finely powdered pistachio nuts and serve when cold with the pudding.
246.A la Duchesse de Berry.— Press 1 quart strawberries through a sieve; dissolve ¾ pound sugar in 1 cup cold water and add it to the strawberries; set a form into cracked ice and salt for 20 minutes, put in the strawberries and freeze it until thick; then spread the strawberry ice around the sides and bottom of a high ice form and let it stand in ice till hard; in the meantime prepare a cream for the inside; mix 1 pint cream with 6 tablespoonfuls sugar, the yolks of 6 eggs and 1 cup preserved pineapple cut into small pieces; stir this over the fire till nearly boiling; remove it and when cold put into a freezer; freeze until it begins to thicken; then add 1 pint whipped cream and freeze it for a few minutes longer; then fill it into the strawberry form, cover tightly, paste a strip of buttered paper around the edge of cover and bury in plenty of ice and rock salt for 1 hour; in serving take out of ice, rinse off with cold water, remove the paper, wipe the form dry, quickly dip it into hot water, turn the pudding onto a handsome dish and serve at once.
247.Pudding Glacé à la Allemande.— Put 2 dozen lady fingers on a long plate and pour over them some Madeira wine or maraschino; set a plain form without a tube in ice and rock salt; stir 1 pint cream with the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful vanilla extract over the fire till nearly boiling; when cold put in a freezer and freeze till it begins to thicken; then add 1 pint whipped cream and freeze for a few minutes longer; then put a layer of this cream into the plain form, standing in ice, put over this a layer of lady fingers and a few spoonfuls apricot marmalade or fruit jelly, then a layer of cream again; continue this way until all is used; let the last layer be cream; put on the cover, paste a piece of buttered paper around the edge of it and bury the form completely in ice and rock salt; let it remain 1 hour; then serve, garnished with fancy cake.Note.—If a form is not handy a 3-quart tin kettle will do.
248.Frozen Pudding à la Richelieu.— Boil ¼ pound rice in water till done and pour it onto a sieve to drain; pound ¼ pound blanched almonds or pistachio nuts with a little cream to a paste; remove the shells and brown skin from ¼ pound large chestnuts and boil them in milk till soft; then strain them through a sieve and mix rice and nuts together; boil ½ cup sugar with ½ cup water for 10 minutes, add 1 teaspoonful vanilla extract, mix (hot) with the above mixture and let it stand for an hour; put in a porcelain-lined saucepan 1 pint cream, the yolks of 6 eggs, 6 tablespoonfuls sugar and 1 teaspoonful vanilla extract; stir this over the fire till nearly boiling; remove it and set aside to cool; spread 20 vanilla wafers on one side with apricot marmalade and put 2 and 2 together; dip them into sherry wine and set aside; also cut some stewed pineapple into dice; set a form into cracked ice and salt and put in a few spoonfuls cream; lay over the cream a layer of wafers, rice and pineapple; then cream again; continue until all is used; put on the cover, paste a strip of buttered paper around its edge and bury the form completely in ice and rock salt from 3 to 4 hours; when ready to serve turn the pudding onto a dish with a folded napkin underneath and send cold pineapple or pistachio sauce to table with it.
249.Frozen Chestnut Pudding.— Place a saucepan with ½ pound large chestnuts over the fire, cover with water and boil a few minutes; drain the nuts in colander, remove the outside shell and the inside skin and boil in milk till soft; press them through a sieve and add the yolks of 6 eggs to the pureé and 1 pint sweet cream, ½ pound sugar and 1 teaspoonful extract of vanilla; stir this over the fire till nearly boiling; strain through a fine sieve; boil for 15 minutes 2 ounces well washed currants, the same of seedless raisins and finely cut citron and a little orange peel in water; drain on a sieve and let them lay for 2 hours in Madeira wine; put a piece of ice (large enough to cover the bottom) in a strong pail or butter tub and sprinkle a handful of rock salt over it; put onto this an ice cream freezer and fill up the sides with cracked ice and salt; put in the chestnut cream and work till it begins to thicken; then pour in not quite 1 pint whipped cream and work until it is frozen quite hard; then add the fruit with the wine; let it freeze a little longer; transfer the cream to a pudding form with a tube in the center (or an ice form), put on the cover, paste a strip of buttered paper around its edge and bury the form in ice and salt for 1 hour; when ready to serve rinse off the form with cold water, remove the paper and wipe dry; then dip it quickly into hot water and turn the pudding onto a dish; garnish with fancy cake and serve with whipped cream.
250.Frozen Apple Pudding.— Pare and core 8 nice greening apples, cut them into quarters and stew with ½ cup water till tender; boil 1 cup sugar with 1 cup water for 5 minutes and add it to the apples with 1 teaspoonful vanilla extract and ½ cup apricot marmalade; press the whole through a sieve; when cold put it into an ice cream freezer and work till it begins to get thick; then add 1 pint whipped cream, 3 ounces currants and the same of seedless raisins and finely cut citron; the last 3 ingredients should be boiled for 20 minutes in a little water and laid for ½ hour in vanilla syrup; let the whole freeze until hard; fill the cream into a form, put on the cover, paste a strip of buttered paper around the edge of the latter and bury in salt and ice for 1 hour; serve with whipped cream and garnish with fancy cakes.
251.Mousse of Pineapple.— Line a plain form with white paper; see that there are no creases in the paper; lay it in even and smooth; set the form into cracked ice until following mixture is prepared:—Pare and cut into slices 1 ripe pineapple; dissolve 1 pound sugar in 1 pint water and put it over the fire to boil; add the pineapple slices and boil 20 minutes; transfer them to a sieve to drain; when cold cut some of the slices into halves and lay them inside on the side of form; cut the remaining slices of pineapple into dice and set them cold; place a saucepan with 1½ cups pineapple syrup and the yolks of 9 eggs over the fire and stir till nearly boiling; remove from fire, add 1 cup pineapple dice and stir till cold; then mix it with 1 pint whipped cream; fill this into the form, put on the cover and paste a strip of buttered paper around its edge; then pack the form into cracked ice and salt so that it is completely buried and let it remain 4 hours; when ready to serve dip the form into hot water, dry quickly, turn the mousse onto a dish and garnish with fancy cakes.
252.Mousse à la Vanille.— Dissolve 1 cup sugar in 1½ cups water, add the yolks of 6 eggs and stir over the fire till nearly boiling; remove quickly and stir till cold; then add 1 pint whipped cream, 2 teaspoonfuls vanilla extract and finish the same as pineapple in foregoing recipe.
253.Mousse à l’Orange.— Dissolve 1 cup sugar in 1 cup water and boil a few minutes with the juice of 1 lemon; remove the syrup from the fire, put in the thin peel of 2 oranges and let them lay for a few minutes; then remove; rub off the skin from 6 oranges with loaf sugar and add the orange sugar to the sugar syrup with the juice of 6 oranges and the yolks of 9 eggs; beat this with an egg beater till nearly boiling; remove quickly, set it in cold water and continue beating till cold; then add 1 pint whipped cream and finish the same as Pineapple Mousse.
254.Mousse au Chocolat.— Dissolve 3 ounces grated chocolate in ½ cup water and boil for a few minutes; strain through a sieve and set aside; put in a saucepan the yolks of 6 eggs and 1 cupsugar syrup and stir over the fire till it begins to thicken; remove it quickly, set saucepan in cold water, add the chocolate and stir till cold; then mix it with 1 pint whipped cream and finish the same as Pineapple Mousse.
255.Mousse au Maraskino.— Stir the yolks of 6 eggs with ¾ cup sugar and 1 cup water over the fire to a cream; remove it from the fire and stir till cold; add ½ cup maraschino and 1 pint whipped cream and finish the same as Pineapple Mousse. Rum may be substituted for maraschino.
256.Pain of Strawberries.— Put 1 quart ripe strawberries into a colander, rinse off with cold water and press them through a sieve; soak 2 ounces gelatine in ½ pint cold water for 15 minutes, add ½ pint boiling water and stir over the fire till gelatine is dissolved; set aside to cool; then dissolve ¾ pound sugar in 1 pint cold water, put it over the fire with the juice of 1 lemon and boil 5 minutes; when cold add it with the gelatine to the strawberries; also add ½ cup white wine and a little cochineal; put the pain on ice till it begins to thicken; then fill it into a form with a tube in the center, cover and place for 2 or 3 hours on ice. Pains of raspberries or currants are made the same way, using no lemon.
257.Pain d’Ananas.— Take a jar of preserved pineapples, cut them into small dice, add ½ pint white wine and a little more sugar if necessary; add the juice of 1 lemon and 2 ounces gelatine dissolved in 1 pint water; place this on ice and stir it now and then; as soon as it begins to thicken put into a form, which set on ice for 2 or 3 hours; then serve.
258.Pain d’Ananas à la Parisienne.— Chose a large, ripe pineapple and pare and grate it; add 1½ cups sugar and stir until dissolved; press the pineapple through a sieve and add the juice of 4 oranges and 2 ounces gelatine dissolved in 1 pint water; place a plain form into cracked ice and pour in a few spoonfuls orange jelly;when this is hard lay the form over on its side, pour in more jelly and keep turning slowly, so that the jelly may get all over the sides and form a lining; next have some pistachio nuts or blanched almonds cut into strips and sprinkle them over the sides and bottom of form; set the pineapple mixture on ice and stir until it begins to thicken; then fill into the form, cover and let it remain for 2 or 3 hours in ice; it is then ready to serve; chop the trimmings of the pineapple fine, pour over some cold sugar syrup and let it stand 2 hours; strain, add a little dissolved gelatine and pour over the pain when sent to table.
259.Pain de Peches.— Take 20 large, ripe peaches and pare and quarter them; then press them through a sieve; add to this 1 pound sugar dissolved in 1 pint cold water and 2 ounces dissolved gelatine; crack the stones, remove the pits, scald in boiling water and free them from their brown skin; cut the pits in half and boil them in a little sugar syrup; add to the peach mixture ½ cup white wine and fill it into a tin form with a tube in the center; place the form on ice and let it remain till its contents begin to thicken; then stir in the peach pits and let it remain on ice 2 hours longer. Pains of apricots, cherries or plums are made the same way.
260.Pain à la Victoria.— Press 1 pint ripe raspberries through a sieve and mix it with 1 ounce gelatine dissolved in ½ pint water; put ¾ cup sugar into ½ pint cold water and stir until dissolved; then add it to the raspberries with a glass of white wine; place this on ice till it begins to thicken; prepare 1 quart almond blanc-mange (see Blanc-Mange); set a plain form into cracked ice and put in a layer of raspberries about an inch in thickness; let this get hard; then put in a layer of blanc-mange; after this is firm again put in raspberries, then blanc-mange; continue till all is used; let it remain on ice for 2 hours; when ready to serve turn the pain onto a round dish and garnish with fruit.
261.Pain de Peches à la Richelieu.— Prepare a pain the same as Pain de Peches and also 1 pint almond blanc-mange; set a plain form with a tube in the center into cracked ice and put in bydegrees the blanc-mange; put it ½ inch in thickness all around on the sides and bottom of form, so that it forms a complete lining inside; then fill in the pain of peaches and let it remain on ice for 2 hours: in serving dip the form into hot water, wipe dry and turn its contents into a glass dish.
262.Pain de Peches à la Condé.— Pare and cut into halves 1½ dozen large, ripe peaches and boil them with their blanched pits in sugar syrup for about 10 minutes; transfer the peaches to a dish or long tin pan, wipe dry and lay them with the hollow side up; put half a pit in the center of each and pour a spoonful of jelly over each piece (the jelly should be previously stirred on ice till it begins to thicken); next set a plain form into cracked ice, pour in some plain fruit or wine jelly and keep turning the form until the inside is lined with the jelly; cover the bottom with peaches; lay them so that the pits are to the outside; then lay the remaining peaches in rows on the side of form, pour over some jelly and when firm fill up the form with bavarois aux apricots, which is prepared as follows:—Pare and cut into pieces 1½ dozen ripe apricots, lay in a dish, sprinkle over 1 cup sugar and let them stand for 2 hours; then press them through a sieve; mix the pureé with 1 teaspoonful extract of vanilla and 1½ ounces dissolved gelatine; put this on ice and stir till it begins to thicken; then carefully stir 1 pint whipped cream through it; fill the bavarois into form at once and let it remain on ice for 2 or 3 hours.