Chapter 4

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, No. 2.+-- 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, 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 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.

FINE COLD PUDDINGS.

204. +Pudding a la Polonaise.+-- Beat the yolks of 10 eggs and 2 whole eggs with an egg beater with 1-1/2 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 1-1/2 ounces gelatine in 1/2 cup cold water for 15 minutes, add 1/2 cup boiling water and stir over the fire till dissolved; then stir it slowly into the cream, beating constantly; add lastly 1/2 cup rum; next place a cream form into cracked ice, put in a few spoonfuls cream and put over this a layer of vanilla wafers which have been soaked in sugar syrup with a little rum; after 5 minutes add more cream and wafers; continue until the cream is used up; leave on ice for 2 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and serve; sufficient for 12 persons. If this pudding is too large half the quantities may be used.

205. +Peach Pudding (with Champagne).+-- Pare and cut into halves 1-1/2 dozen large, ripe peaches; put them into a dish with the blanched pits, add 1 cup sugar, 1 teaspoonful vanilla, or put 1/2 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 1-1/2 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 1/2 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 substituted 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 1/2 cup cold water and dissolved in 1/2 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 1-1/2 cups sugar with 1 cup water 5 minutes; add the juice of 6 oranges, the grated rind of 2 and 1-1/2 ounces gelatine which has been soaked for 1/2 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 1/2 inch in thickness and dip each slice in the orange liquor; set a plain tin form into cracked ice and pour in 1/2 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 1-1/2 cups sugar with 1 cup water 5 minutes, remove it from the fire, add 1/2 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 1/2 inch; as soon as jelly is firm decorate the bottom with orange quarters and blanched nuts; add to the juice of 6 oranges 1/2 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.