[208.] Pudding de Savoie à l’Orange.— Remove the skin from 3 oranges, divide them into quarters and remove pits without disfiguring the fruit; boil 1½ cups sugar with 1 cup water 5 minutes, remove it from the fire, add ½ 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 ½ inch; as soon as jelly is firm decorate the bottom with orange quarters and blanched nuts; add to the juice of 6 oranges ½ bottle Rhine wine and sweeten with sugar; cut a medium sized sponge cake into slices, dip in the orange juice and put them in alternate layers with orange and jelly into the form; let it remain on ice 2 hours; when ready to serve dip the form into hot water, turn onto a round dish and decorate the edge with orange quarters and finely chopped orange jelly.
[209.] Chestnut Pudding à la Dauphine.— Boil 1 pound chestnuts for a few minutes, throw them into cold water and remove outside and inside brown skin; then boil the chestnuts in milk till soft and press them through a sieve; add to purée the yolks of 6 eggs, 1 pint cream, 1 teaspoonful vanilla and 6 tablespoonfuls sugar; stir this over the fire till nearly boiling, add 1½ ounces dissolved gelatine, set the cream into cracked ice and stir till it begins to thicken; cut some sponge cake into slices and pour a little rum over them; then place a tin form in cracked ice (if a form is not handy use a tin kettle), pour a few spoonfuls of the cream into it and let stand till firm; lay over this some preserved apricots or pineapples with ¼ pound citron cut into dice and the sponge cake; continue this in alternate layers till all is used; let the pudding remain for 2 hours in ice; when ready to serve dip the form into hot water, turn pudding onto a dish and pour ½ pint vanilla syrup over it.
[210.] Pudding à la Girot.— Place a saucepan on the stove with 1½ pints sweet cream, the yolks of 6 eggs, 4 tablespoonfuls sugar and 1 teaspoonful vanilla essence; stir this over the fire till nearly boiling, remove the cream and set aside to cool; then add 1½ ounces dissolved gelatine; soak ¼ pound lady fingers and ¼ pound macaroons in cherry wine; then place a tin pudding form with tube in the center into cracked ice, put in a few spoonfuls cream and let it get firm; put over this some of the soaked lady fingers and macaroons and over them some preserved pineapple or cherries; over this put cream, fruit and cake; continue in this way until all is used; let the last layer be cream; close the form and pack it in cracked ice, where it should remain 2 hours; when ready to serve turn the pudding onto a round dish, fill the opening in center with whipped cream flavored with vanilla and garnish the edge of dish with preserved fruit.
[211.] Chocolate Pudding à la Hollandaise.— Boil ¼ pound Baker’s grated chocolate in ½ pint water, add ½ pint sugar and 1 teaspoonful extract of vanilla; when cold add 1½ ounces gelatine which has been soaked in ½ pint cold water and dissolved in ½ pint hot water; set the chocolate mixture into cracked ice and stir till it begins to thicken; then add 1 pint whipped cream; if not sweet enough add a little more sugar; set a tin pudding form with a tube in the center into cracked ice, pour in some clear fruit or wine jelly (see Jelly) and let it get firm; decorate the bottom with blanched almonds; take pieces of almonds up with a larding needle, dip them into jelly and lay in a pointed border close to the edge; pour over a little more jelly; in the meantime soak 20 vanilla wafers and macaroons in sweet cream; when the jelly in form is firm put in a layer of wafers and macaroons; put over this a layer of the chocolate cream; as soon as the cream is firm put in the remaining wafers and macaroons and lastly the remaining cream; let the pudding remain on ice for about 3 hours; when ready to serve dip the form into hot water, turn the pudding onto a round dish and lay a border of whipped cream flavored with extract of vanilla around it; fill the opening in center with whipped cream.
[212.] Pudding à la Reine.— Set a border form into cracked ice and pour in to the depth of about ½ inch some white wine jelly; when the jelly is firm put in some fruit, such as strawberries, cherries, plums or peaches, and pour over a few spoonfuls jelly; after the lapse of 5 minutes pour in more jelly; when firm put in another layer of fruit and then fill the form with jelly; let it remain on the ice till ready to serve; pare and cut into slices 12 large, ripe peaches, sprinkle thickly with sugar and let them stand 1 hour; press them with the juice through a sieve, add 1½ ounces gelatine dissolved in water, set on ice and stir till it begins to thicken; then add 1 pint whipped cream, 1 glass sherry wine and a few lady fingers broken into pieces; fill the cream into a highly pointed form and set it into cracked ice for 2 hours; when ready to serve turn out the jelly from the border form onto a round dish; then turn out the cream from the highly pointed form; place the latter in the center of the jelly border and serve.
[213.] Pudding à l’Allemande.— Boil 1½ pints milk with 4 tablespoonfuls sugar, ¼ teaspoonful salt and the thin peel of 1 lemon; mix 1 cup flour with 1 cup milk to a smooth paste and add it to the boiling milk, stirring constantly; boil a few minutes, remove from the fire, add the beaten yolks of 6 eggs and stir until nearly cold; then add the whites of the 6 eggs, beaten to a stiff froth; rinse a jelly form with cold water, sprinkle with sugar, pour in the mixture and place on ice for 3 or 4 hours; in serving turn the pudding onto a dish, garnish with strawberries and serve with the following sauce:—Boil 2 teaspoonfuls cornstarch in 1½ cups water, sweeten with sugar, remove from the fire, add the juice of 1 lemon, ½ pint strawberry juice, 1 glass Rhine wine and serve when cold with the pudding.
[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 1½ 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 pureé 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 1½ ounces dissolved gelatine and ½ pint best arrac; soak 1 dozen vanilla wafers and the same quantity 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 ½ 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.] Suédoise 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 1½ 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 ½ 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 ½ 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 suédoise 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 space 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.] Suédoise of Pears.— Pare and quarter 12 large Bartlet or duchess 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 ½ 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 ½ 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 pureé 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 suédoise onto a round dish and garnish with croutons of wine jelly.