145. Jellies should be as clear as crystal, not too sweet and just firm enough to hold together. Jellies that have to stand any length of time on the buffets must, of course, be firmer. A good plan is to make a trial by putting a little in a tin cup and setting it on ice before the jelly is put into a form.

146. To Clarify Gelatine. Put 2 ounces gelatine in a saucepan, add 1/2 pint cold water and let it stand 10 minutes; then add 1/2 pint boiling water, set the saucepan in a vessel of boiling water and stir until gelatine is dissolved; beat the whites of 2 eggs to a froth, add the juice of 1 large lemon and a little cold water; stir this into the gelatine, continue stirring until it boils, remove to side of stove and let it stand 5 minutes without boiling; then strain through a jelly bag and use as directed in following recipes.

147. To Clarify Sugar. Put 1 pound sugar in 1 pint cold water and stir till sugar is dissolved; then strain through a napkin. A quicker way is to boil the sugar and water with the juice of 1 lemon for a few minutes and strain the same way.

148. To Clarify Fruit Juice. Lay a few sheets of filtering paper in water and let them soak for 15 minutes, changing the water twice; then press them out, pick into small pieces, wet a little again with water and put the paper into a small sieve; pour the fruit juice onto the paper and let it run through into a dish. If not clear the first time pour back again and let it run through once more.

149. Jelly Bag. Take 3/4 yard of white flannel and make a bias bag; this is done by taking the flannel on the bias, sewing the bottom and side together to a point; cut it even on top and hem; then sew a string on each end of hem. In using the bag lay a broom with one end on the back of a chair and the other end on a table; tie the bag onto the broom, in the center, so that it hangs between the table and chair; set a bowl underneath the bag; then pour in the jelly; pour that which runs through first back again into the bag; repeat this once or twice more until the jelly runs through clear. When all the jelly has run through fill it into a mould and set either on ice or in a cool place.

150. Orange Jelly. Clarify 2 ounces of gelatine as directed (see Clarifying Gelatine), dissolve 1 pound sugar in 1 pint water, add the thin peel of 2 oranges and let it stand 1 hour; then remove orange peel and strain the sugar syrup through a napkin; remove the peel from 4 oranges, divide them into small quarters and remove the pits without breaking the fruit; next pour the juice of 8 oranges and 2 lemons through filtering paper (see Clarifying Fruit Juice); as soon as the gelatine, fruit juice and sugar are clarified mix the three together, place a jelly form into cracked ice, pour in a few spoonfuls jelly and when firm lay in one-third of the orange quarters, which should be wiped dry with a napkin; add sufficient jelly to cover the fruit and when hard lay over another third; cover again with jelly and continue until all is used up; cover the form, lay some ice on top and let it stand till firm; when ready to serve dip the form into hot water, wipe it dry, remove cover, turn the jelly into a dish and serve with vanilla sauce or sweet cream. Note. If the inside of jelly mould is brushed with pure almond oil the form need not be dipped in hot water, as the jelly will slip out without any trouble. Fine olive oil may also be used, but care should be taken to use only the very best, as otherwise the flavor of the jelly will be spoiled.

151. Plain Orange Jelly. Dissolve and clarify 1 ounce gelatine in 1/2 pint water as directed, dissolve 1 cup sugar in 1/2 pint water, add the thin peel of 1 orange and let it stand 1 hour; then strain through a napkin; let the juice of 5 oranges and 1 lemon run through filtering paper or a fine napkin; mix the gelatine, fruit juice and sugar syrup together, pour it into a jelly mould and set in a cool place to get firm; when ready to serve dip the form into hot water, turn the jelly onto a dish and serve with the following sauce: Beat 1 egg to a froth, add by degrees 1 cup milk, 2 tablespoonfuls sugar and 1 teaspoonful vanilla extract.

152. Lemon Jelly. Clarify 2 ounces gelatine as directed, dissolve 1-1/4 pounds sugar in 1 pint water, add the grated rind of 2 lemons and let it stand 1/2 hour; then strain through a napkin; let 1 pint of lemon juice run through filtering paper (see Clarifying Fruit Juice); when the three ingredients have been clarified mix them together, fill the jelly into a jelly mould, set it on ice or in a cold place to get firm and serve same as Orange Jelly.

153. Strawberry Jelly. Put 1 quart ripe strawberries in a colander, rinse them off with cold water and when drained mash them well in a bowl with a silver spoon; dissolve 3/4 pound sugar in 1 pint cold water, add the juice of 1 lemon and put it over the fire to boil 5 minutes; strain through a napkin and when cold pour it over the strawberries; let them stand 3 hours; then strain the berries, first through a jelly bag and then through filtering paper; also let the juice of 2 oranges run through filtering paper; clarify 2 ounces gelatine as directed and when cold add it to the fruit juice; then make a trial by filling a few spoonfuls in a tin cup and set it on ice to form; if not firm enough add a little more dissolved gelatine; fill the jelly alternately with large strawberries in a jelly form and finish the same as Orange Jelly; serve with whipped cream.

154. Pineapple Jelly. Pare and cut a large, ripe pineapple into quarters, remove the hard core from the center and cut the quarters of pineapple into fine slices; dissolve 1 pound sugar in 1 pint cold water and juice of 1 lemon, pour it over the pineapple pieces, cover and let it stand for 2 hours; chop the eyes and hard core of pineapple very fine, put them with 1 pint water in a saucepan over the fire and boil slowly 1/2 hour; when cold strain them and add the liquid to the pineapple; in the meantime clarify 2 ounces gelatine as directed; then drain the pineapple in a sieve, wipe the slices dry with a napkin and lay them on a plate; let the pineapple syrup run through filtering paper or napkin and mix it with the clarified gelatine; also let the juice of 2 oranges and 1 lemon run through filtering paper and add it to the jelly; then make a trial to see if firm enough; place jelly form in cracked ice, pour a few spoonfuls of jelly into the form and when hard put in a layer of pineapple; cover them with jelly and when firm put in another layer of pineapple; continue until all is used up; then cover the form, put some ice on top of form and let it remain till jelly is firm; serve with or without cream or vanilla sauce. This jelly may also be made of preserved pineapple.

155. Jelly of Peaches. Pare 8 large, ripe peaches, cut them into halves, remove the stones and cut each half into 3 or 4 pieces; put the fruit into a bowl and pour over it 1 pint of sugar syrup; let them stand well covered for 2 hours; scald the pits, remove the brown skin and put them with the peaches; then let the syrup run through filtering paper, mix it with 2 ounces clarified gelatine, fill the jelly with the peaches and pits in alternate layers in a form and finish the same as Orange Jelly.

156. Raspberry Jelly. Press the juice from 1 quart ripe raspberries, add the juice of 1 lemon and filter it through filtering paper (see Clarifying Fruit Juice); dissolve 3/4 pound sugar in 1 pint water, strain through a napkin and add it to the raspberry juice; add 2 ounces clarified gelatine; set a jelly form into cracked ice and fill the jelly alternately with large, ripe raspberries into the form and finish the same as Orange Jelly.

157. Wine Jelly. Soak 2 ounces gelatine in 1/2 pint cold water for 10 minutes; then add 1/2 pint boiling water and stir the whole over the fire till gelatine is dissolved; add the rind and juice of 1 lemon, 2 whole cloves, a small piece of cinnamon and the well beaten whites of 2 eggs; stir this with an egg beater till it boils; then remove the saucepan with its contents to side of stove and let it remain for 5 minutes without boiling; then strain it through a flannel jelly bag; dissolve 3/4 pound sugar in 1 pint cold water, strain it through a napkin and add it with 1 pint Madeira to the gelatine; rinse out a jelly mould with cold water, pour in the jelly and set it on ice or in a cool place till firm. Instead of Madeira wine any other kind may be used.

158. Rhine Wine Jelly. Dissolve and clarify 2 ounces gelatine and dissolve 1 pound sugar in 1 pint water; add the rind of 2 lemons and the juice of 1; let it stand 1 hour; then strain through a napkin; let the juice of 2 lemons run through filtering paper, add it with 1 pint Rhine wine and the sugar syrup to the clarified gelatine, fill the jelly in a form and set it on ice or in a cool place.

159. Champagne Jelly. Dissolve and clarify 2 ounces gelatine (see Gelatine), dissolve 3/4 pound sugar in 1 pint cold water, strain it through a napkin, add to the gelatine with 1/2 bottle champagne and the filtered juice of 4 lemons, fill into a form and set it in a cool place or on ice.

160. Apple Jelly. Grate 1 quart tart apples, put them in a bag and press out the juice, add the juice of 1 orange and let both run through a filtering paper; clarify 2 ounces gelatine, dissolve 3/4 pound sugar in 1 pint cold water, strain through a napkin and add it with the apple juice to the clarified gelatine; rinse a mould with cold water, pour in the jelly and set it in a cool place or on ice till firm. Another way is: Pare, core and quarter some tart apples and boil them in sugar syrup to which the juice of 1 lemon has been added; when the apples are done remove carefully, so as not to break them, lay on a sieve to drain and when cold lay into the mould alternately with the jelly and finish like Orange Jelly.

161. Cider Jelly. Soak 2 ounces gelatine in 1/2 pint cold water for 15 minutes; then add 1/2 pint boiling water, put it over the fire and stir till gelatine is dissolved; add the juice of 1 lemon and the beaten whites of 2 eggs; stir with an egg beater until it boils; then draw to side of stove and let it stand 5 minutes; then strain through a flannel jelly bag; dissolve 3/4 pound sugar in 1 quart sweet cider, strain through a jelly bag and add it to the gelatine; pour it into a jelly mould and set in a cool place until firm.

162. Rose Jelly. Put 1 quart of freshly gathered rose leaves in a glass jar, squeeze the juice of 1 lemon over them, pour over the whole 1 cup boiling water, close the jar tightly and set aside till next day; then press out the juice (by putting the rose leaves in a coarse bag), let the liquid run through filtering paper (see Clarifying Fruit Juice), add 1 pint cold clarified sugar syrup, 1/2 pint white wine and 2 ounces clarified gelatine; next pour the jelly into a mould and set aside to cool.

163. Gelee Russe. Clarify 1 ounce gelatine and dissolve 1/2 pound sugar in 1/2 pint water; add the grated peel of 2 lemons; let it stand 15 minutes; then strain through a napkin; let 1/2 pint lemon juice run through filtering paper; mix the clarified gelatine, sugar syrup and lemon juice together; put it in a deep kettle, set into cracked ice and whip the contents until it foams and begins to thicken; then fill it into a form and cover and pack with cracked ice till firm, which will take about 2 hours. Orange and Wine Jelly may be made in the same manner.

164. Macedoine de Fruit a la Russe. Prepare a Rhine Wine Jelly, set a form into cracked ice, pour in a few spoonfuls jelly and let it get hard; lay over it a layer of fruit, such as strawberries, slices of pineapple or peaches, and pour over sufficient jelly to cover the fruit; put the remaining jelly into a deep kettle, set into cracked ice and beat with an egg beater till it foams and begins to thicken; then mix with 3 or 4 different kinds of fruit, either fresh or preserved, fill into the jelly form, cover closely and let it stand 2 hours; when ready to serve dip the form in hot water, wipe it dry, remove the cover, turn the jelly onto a dish and garnish with sugared fruit.

165. Calvesfoot Jelly. Choose 4 calves’ feet with the skin on (if without the skin 6 must be taken), crack and wash them well, put over the fire, cover with cold water and boil till they fall apart; strain the liquor through a fine sieve and let it stand in a cool place; next day skim off every particle of fat and remove the sediment; put the jelly over the fire and reduce it down to 2 quarts by boiling; beat up the whites of 4 eggs, add a little cold water, the juice of 2 lemons and the thin peel of one, 6 cloves and a piece of cinnamon; add this to the contents of saucepan, stirring constantly; boil for a few minutes; then move the saucepan to side of stove and let it stand for 5 minutes without boiling; then strain it through a double flannel bag; dissolve 2 cups sugar in 1 pint sherry or Madeira wine, strain through a napkin and add it to the strained jelly; rinse out the moulds with cold water, put in the jelly and set in a cool place. This jelly may be put into tightly corked bottles, and will keep for a long time. When wanted for use set the bottle in hot water until the jelly melts; then pour it into moulds and set in a cool place till firm.

166. Macedoine 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 few spoonfuls jelly 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 macedoine 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. Gelee a 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 quarter from each side of the orange toward the top, so as to leave the skin for the handle 1/2 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 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, 1/4 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 2-1/2 cups boiling milk; mix 1/4 pound grated Baker’s chocolate with 1/2 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 1/2 ounce gelatine in 1/2 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 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 1-1/2 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 1-1/2 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 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, 1/2 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, N. Boil 6 tablespoonfuls sugar in 1 cup water 5 minutes and flavor with 1-1/2 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 1/4 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 1/2 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, 1-1/2 teaspoonfuls vanilla and the pounded almonds; stir until nearly boiling; soak 1-1/4 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 1/2 pint water, add 1/2 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 1/2 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 1/2 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 1-1/2 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 1/2 cup sugar with 1 cup water, pour it boiling hot over the chopped pineapple and let it stand till cold; soak 1-1/2 ounces gelatine in 1/2 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 1-1/2 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 1-1/2 ounces gelatine in 3/4 cup cold water for 15 minutes, add 3/4 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 1/2 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 1-1/4 ounces gelatine in 3/4 cup cold water 15 minutes, add 3/4 cup boiling water, stir over the fire till dissolved, strain and set aside; place a saucepan with the yolks of 6 eggs, 3/4 cup sugar and 1 pint milk over the fire and stir till nearly boiling; remove from the fire, add 1/2 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 3/4 ounce gelatine in 1/2 cup water 15 minutes; boil 1/4 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, N, 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 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 1/4 pound sugar, 1/2 pint red wine and 1/2 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 1-1/2 pounds peeled apples with 1 quart water, stir through a sieve, add 1/2 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), 1/4 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 coarse sugar previous to being used.

199. Rum Pudding. Take 10 eggs (yolks and whites beaten separately), 1 pint sweet cream, 1/2 pound sugar, 1/2 pint rum and 1-1/2 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. 1/4 pound Baker’s grated chocolate, 3 cups milk, 1 cup water, 1-1/2 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, 1/2 pint water, 1/2 tablespoonful cornstarch, the thin peel of 1/2 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. 1/2 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 1-1/2 pounds peeled and sliced apples in a saucepan with 1-1/2 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.