PAINS AUX FRUITS, OR JELLIED FRUITS
PAIN DE FRAISES (STRAWBERRIES)
Crush the berries to a pulp; sweeten to taste, and add a little flavoring, either orange and lemon juice, maraschino or Curaçao. To a pint of the pulp add a half box, or one ounce, of Cooper’s gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water. Stir until it begins to set; then turn it into a china mold to harden. The mold may be ornamented with blanched almonds split in two, and arranged in star shapes. When a tin mold is used for fruits, it is well to coat it first with plain jelly (see page [323]), as tin sometimes discolors fruit juices. A little carmine may be used to heighten the color of red fruits. Raspberries, cherries, peaches, apricots, plums, pineapples, or oranges can be used in the same way. This gives a very good dessert with little trouble. Serve with cream.
SUPRÊME OF STRAWBERRIES
Make a pain de fraises; place it on the outside of a double mold (see page [325]), and fill the center space with whole berries, or with any other fruit or mixture of fruits, such as white grapes and oranges, etc. Serve it very cold with whipped cream.
PAIN DE RIZ AUX FRUITS
(RICE WITH FRUITS)
Make a rice Bavarian (see page [402]); mix with it a few chopped blanched almonds. Put it in a cylindrical mold in layers with pain de fraises (strawberries) or raspberries, keeping the red layer thinner than the white one; or mold it in a double mold, using the jellied fruit for the center or for the outside.