[179.] Fromage Bavarois à la Vanille, No. 2.— Boil 6 tablespoonfuls sugar in 1 cup water 5 minutes and flavor with 1½ teaspoonfuls vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add it to the boiling sugar syrup and stir till melted; then set aside; when cold and beginning to thicken mix it with 1 pint whipped cream and finish the same as in foregoing recipe.
[180.] Fromage Bavarois aux Pistache.— Chop or pound 6 ounces pistachio nuts and ¼ pound almonds as finely as possible, mix with 1 pint cold sugar syrup and let them stand 2 hours; then strain through a fine sieve, add a little spinach green (see Color) and 1 ounce dissolved gelatine; stir until it begins to thicken; then mix with 1 pint whipped cream; put this into a form and place on ice for 2 hours. This cream should have a delicate green color; it is served on a round dish.
[181.] Fromage Bavarois aux Amandes.— Scald ½ pound sweet and 10 bitter almonds with boiling water, remove the 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, 1½ teaspoonfuls vanilla and the pounded almonds; stir until nearly boiling; soak 1¼ ounces gelatine in 1 cup cold milk, add it to the hot milk and stir till dissolved; then strain through a sieve; when cold and beginning to thicken stir in 1 pint whipped cream, turn into a form and set for 2 hours in cracked ice.
[182.] Fromage Bavarois au Café.— Pour 1 pint boiling milk over 4 tablespoonfuls freshly ground coffee, cover and let it stand 5 minutes; strain through a fine cloth; soak 1 ounce gelatine in a little cold water 15 minutes and add it to the coffee milk with 6 tablespoonfuls sugar and the yolks of 6 eggs; stir this over the fire till it nearly boils; remove from the fire and when cold and beginning to thicken stir in 1 pint whipped cream, turn into a form and pack in cracked ice 2 hours.
[183.] Fromage Bavarois au Thé.— Pour 1 pint boiling milk over 2 tablespoonfuls of the best black or green tea, cover and let it stand 5 minutes; then strain and finish the same as Fromage Bavarois au Café.
[184.] Fromage Bavarois au Chocolat.— Boil 4 tablespoonfuls grated chocolate in ½ pint water, add ½ cup sugar and 1 teaspoonful vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add it to the chocolate and boil a few minutes; remove from the fire and when cold mix it with 1 pint whipped cream, turn into a form and pack in cracked ice for 2 hours; then serve on a round dish with vanilla sauce.
[185.] Lemon Fromage.— Dissolve 1 cup sugar in ½ pint water, add the thin peel of 1 lemon, the juice of 3 and boil 5 minutes; add 1 ounce gelatine which has been soaked in ½ pint cold water and stir it until dissolved; then strain and when cold and beginning to thicken add 1 pint whipped cream; fill this into a form and place it on ice for 2 hours.
[186.] Orange Fromage.— Soak 1 ounce gelatine in 1 cup cold water 15 minutes; dissolve 1 cup sugar in 1 cup water, add 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 1½ ounces gelatine in 1 cup cold water 15 minutes and stir it over the fire till dissolved; take 1 can preserved pineapple, drain off the liquor and add it to the gelatine; when cold and beginning to thicken cut the pineapple into small dice; stir the fruit with 1 pint whipped cream into the gelatine, turn into a form and pack it in cracked ice for 2 hours. Or peel a large, ripe pineapple, remove the eyes and hard core, cut into small square pieces, put them in a dish, sprinkle over with 1 cup sugar and let them stand for 2 hours; chop the eyes and core fine and put them in a dish; boil ½ cup sugar with 1 cup water, pour it boiling hot over the chopped pineapple and let it stand till cold; soak 1½ ounces gelatine in ½ pint cold water, put it over the fire and stir till dissolved; strain the chopped pineapple through a fine sieve, drain off liquid from the pieces and add them together to the gelatine; set in ice and stir till it begins to thicken; then stir in the pineapple pieces and 1 pint whipped cream; fill it into a plain form with tube in center and pack in cracked ice and a little rock salt for 2 hours.
[188.] Peach Fromage.— Pare and cut into quarters 1½ dozen ripe peaches, put with 1 cup powdered sugar into a dish and let them stand 2 hours; also add the peach pits (after they have been scalded and freed from their brown skin); soak 1½ ounces gelatine in ¾ cup cold water for 15 minutes, add ¾ cup boiling water and stir over the fire till melted; strain and set aside to cool; press the peaches through a sieve, add gelatine and pits and stir till it begins to thicken; then carefully stir in 1 pint whipped cream, turn into a form and place for 2 hours on ice.