Desserts and Salads Part 4

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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 quarter from each side of the orange toward the top, so as to leave the skin for the handle 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 b.u.t.ter, which must be removed before serving; serve on a napkin and garnish with green leaves. These baskets may also be filled with Gelee 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, pound blanched almonds (among the latter there should 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 2 cups boiling milk; mix pound grated Baker's chocolate with 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 quant.i.ty 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 ounce gelatine in 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; rinse out 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 sh.e.l.l 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 sh.e.l.ls from about the blanc-mange and lay the artificial eggs in the nest. Another way is to make 1 quarts orange or wine jelly; cut the rind of 3 oranges into long narrow strips and boil them for 20 minutes in water, changing the water 3 times; drain them on a sieve; put 1 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 gla.s.s 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 a 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, 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 a la Vanille, No. 2.+-- Boil 6 tablespoonfuls sugar in 1 cup water 5 minutes and flavor with 1 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 Bavarois aux Pistache.+-- Chop or pound 6 ounces pistachio nuts and 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 pound sweet and 10 bitter almonds with boiling water, remove the brown skin and pound or chop them fine; place a saucepan over the fire with 1 pint milk, 6 tablespoonfuls sugar, the yolks of 6 eggs, 1 teaspoonfuls vanilla and the pounded almonds; stir until nearly boiling; soak 1 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 Cafe.+-- 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 The.+-- 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 Cafe.

184. +Fromage Bavarois au Chocolat.+-- Boil 4 tablespoonfuls grated chocolate in pint water, add 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 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 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 the thin 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 1 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 cup sugar with 1 cup water, pour it boiling hot over the chopped pineapple and let it stand till cold; soak 1 ounces gelatine in 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 1 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 1 ounces gelatine in cup cold water for 15 minutes, add 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 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 cup powdered 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 1 ounces gelatine in cup cold water 15 minutes, add cup boiling water, stir over the fire till dissolved, strain and set aside; place a saucepan with the yolks of 6 eggs, cup sugar and 1 pint milk over the fire and stir till nearly boiling; remove from the fire, add 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 ounce gelatine in cup water 15 minutes; boil 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. +Bavarois+ may 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; keep turning form, so that the whole inside may be covered with jelly; then decorate the same as bottom and fill with Fromage Bavarois a 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 subst.i.tuted 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 pound sugar, pint red wine and 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 1 pounds peeled apples with 1 quart water, stir through a sieve, add 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), 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 coa.r.s.e sugar previous to being used.

199. +Rum Pudding.+-- Take 10 eggs (yolks and whites beaten separately), 1 pint sweet cream, pound sugar, pint rum and 1 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.+-- pound Baker's grated chocolate, 3 cups milk, 1 cup water, 1 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 gla.s.s 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 quant.i.ty for a family of 10 persons.

201. +Fine Claret Pudding.+-- 1 pint claret, pint water, tablespoonful cornstarch, the thin peel of 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 gla.s.s 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.+-- 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 coa.r.s.e sugar previous to pouring the pudding into it.

203. +Cold Apple Pudding.+-- Put 1 pounds peeled and sliced apples in a saucepan with 1 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 a la Polonaise.+-- Beat the yolks of 10 eggs and 2 whole eggs with an egg beater with 1 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 1 ounces gelatine in cup cold water for 15 minutes, add cup boiling water and stir over the fire till dissolved; then stir it slowly into the cream, beating constantly; add lastly 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 quant.i.ties may be used.

205. +Peach Pudding (with Champagne).+-- Pare and cut into halves 1 dozen large, ripe peaches; put them into a dish with the blanched pits, add 1 cup sugar, 1 teaspoonful vanilla, or put 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 1 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 bottle champagne; fill the cream in alternate layers with peaches and sponge cake into the form; let the last layer be 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 subst.i.tuted for champagne.

206. +Pineapple Pudding a 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 cup cold water and dissolved in 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 a la Maltaise.+-- Boil 1 cups sugar with 1 cup water 5 minutes; add the juice of 6 oranges, the grated rind of 2 and 1 ounces gelatine which has been soaked for 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 sponge cake which has been baked in a deep pan the day before, cut the cake into slices about inch in thickness and dip each slice in the orange liquor; set a plain tin form into cracked ice and pour in 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 a l'Orange.+-- Remove the skin from 3 oranges, divide them into quarters and remove pits without disfiguring the fruit; boil 1 cups sugar with 1 cup water 5 minutes, remove it from the fire, add 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 inch; as soon as jelly is firm decorate the bottom with orange quarters and blanched nuts; add to the juice of 6 oranges 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 a 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 puree the yolks of 6 eggs, 1 pint cream, 1 teaspoonful vanilla and 6 tablespoonfuls sugar; stir this over the fire till nearly boiling, add 1 ounces dissolved gelatine, set the cream into cracked ice and stir till it begins to 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 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 pint vanilla syrup over it.

210. +Pudding a la Girot.+-- Place a saucepan on the stove with 1 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 1 ounces dissolved gelatine; soak pound lady fingers and 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 a la Hollandaise.+-- Boil pound Baker's grated chocolate in pint water, add pint sugar and 1 teaspoonful extract of vanilla; when cold add 1 ounces gelatine which has been soaked in pint cold water and dissolved in 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; pour over 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 a la Reine.+-- Set a border form into cracked ice and pour in to the depth of about 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 1 ounces gelatine dissolved in water, set on ice and stir till it begins to thicken; then add 1 pint whipped cream, 1 gla.s.s 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 a l'Allemande.+-- Boil 1 pints milk with 4 tablespoonfuls sugar, 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 2 teaspoonfuls cornstarch in 1 cups water, sweeten with sugar, remove from the fire, add the juice of 1 lemon, pint strawberry juice, 1 gla.s.s Rhine wine and serve when cold with the pudding.