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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 1 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 puree 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 1 ounces dissolved gelatine and pint best arrac; soak 1 dozen vanilla wafers and the same quant.i.ty 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 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. +Suedoise 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 1 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 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 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 suedoise 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 red till the form is lined with them; then place a small form inside, pour sufficient jelly around to cover the fruit and fill up the s.p.a.ce 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. +Suedoise of Pears.+-- Pare and quarter 12 large Bartlet or d.u.c.h.ess 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 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 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 puree 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 suedoise onto a round dish and garnish with croutons of wine jelly.

218. +Timbale de Peche a la Conde.+-- Line a deep round form with rich pie crust, lay b.u.t.tered 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 cup sugar, tablespoonful b.u.t.ter 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 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 a la Napolitaine.+-- Put pound parboiled rice with 1 quart milk, teaspoonful salt, 1 tablespoonfuls b.u.t.ter 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 cup seedless raisins; when done pour them on a sieve to drain and cool; line a b.u.t.tered, 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 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 a la Sicilienne.+-- b.u.t.ter a deep round form, line it with neapolitan paste, cover the latter with b.u.t.tered 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 decorate it around and on top with blanched half almonds and currants; take a form 1 inch wider than the one above, place it into cracked ice and pour in, to the depth of about inch, some clear lemon jelly; as soon as cold place timbale into the form and fill s.p.a.ce 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 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 pound grated chocolate in 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 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 b.u.t.tered 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 to thicken; then add cup best rum and 1 pint whipped cream; fill the mixture into a form, paste a strip of b.u.t.tered paper around the edge of cover and pack in ice and salt for 2 hours.

226. +Plombiere of Maraschino Curacoa+ is made the same way.

227. +Pistache Plombiere.+-- Pound pound blanched almonds and pound blanched pistachio nuts with a little cream to a paste; place a saucepan with the paste, 1 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. +Plombiere aux Cafe.+-- Pour 1 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 1 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 pound sugar in 1 cup water and add it to the peach puree; 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 pound sugar in cup water and add this syrup to the strawberry puree; 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 b.u.t.tered 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 gla.s.s 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 b.u.t.tered paper around the edge of cover, so that no water can enter; have ready a large pail or a b.u.t.ter 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 lift from 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 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 b.u.t.tered paper and bury in cracked ice and rock salt for 4 hours, the same as Strawberry Pudding.

236. +Pudding a la Puckler 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 a la Prince Puckler.+-- Whip 1 quart cream till stiff and divide it into 3 parts; boil 6 ounces grated chocolate in pint water with cup sugar smooth and thick; remove the chocolate from the fire and when cold mix with it ? of the whipped cream; mix 1 pint bruised raspberries with another ? of the whipped cream and add sufficient sugar to sweeten (or take raspberry jelly); add to the last ? 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 b.u.t.tered 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 pint water with 4 tablespoonfuls sugar until thick and smooth; when cold mix it with 1 pints whipped cream; if not sweet enough add more sugar; fill this into a tin pudding form, paste a strip of b.u.t.tered 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 a la Altenberg.+-- Boil 1 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 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 b.u.t.tered 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 a la Parisienne.+-- Press 1 quart ripe strawberries through a sieve, add 1 pound sugar dissolved in 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 a 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 b.u.t.tered 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 coa.r.s.e 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 b.u.t.tered 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 pound sugar to a cream, add 1 quart whipped cream, pound ground almonds and finish the same as Strawberry Pudding.

244. +Frozen Pudding a 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 pint whipped cream, 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 b.u.t.tered 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 Glace a 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 b.u.t.tered 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 d.u.c.h.esse de Berry.+-- Press 1 quart strawberries through a sieve; dissolve 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 b.u.t.tered 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 Glace a 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 b.u.t.tered 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 a la Richelieu.+-- Boil pound rice in water till done and pour it onto a sieve to drain; pound pound blanched almonds or pistachio nuts with a little cream to a paste; remove the sh.e.l.ls and brown skin from pound large chestnuts and boil them in milk till soft; then strain them through a sieve and mix rice and nuts together; boil cup sugar with 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 b.u.t.tered 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 pound large chestnuts over the fire, cover with water and boil a few minutes; drain the nuts in colander, remove the outside sh.e.l.l and the inside skin and boil in milk till soft; press them through a sieve and add the yolks of 6 eggs to the puree and 1 pint sweet cream, 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 b.u.t.ter 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 b.u.t.tered 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 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 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 hour in vanilla syrup; let the whole freeze until hard; fill the cream into a form, put on the cover, paste a strip of b.u.t.tered 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 1 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 b.u.t.tered 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 a la Vanille.+-- Dissolve 1 cup sugar in 1 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 a 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 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 cup sugar 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 cup sugar and 1 cup water over the fire to a cream; remove it from the fire and stir till cold; add cup maraschino and 1 pint whipped cream and finish the same as Pineapple Mousse. Rum may be subst.i.tuted 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 pint cold water for 15 minutes, add pint boiling water and stir over the fire till gelatine is dissolved; set aside to cool; then dissolve 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 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 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.