Decorate a mold with candied cherries and angelica; line it with rice Bavarian, and fill the center with fresh or canned pineapple chopped and jellied. The jelly may be clear or whipped or mixed with whipped cream.
PAIN D’ORANGES
(ORANGES)
Take off the peel and divide into sections eight to ten oranges; run a knife between the skin and pulp and remove it carefully. Place the bare but unbroken pulp on a sieve to drain; roll each piece in powdered sugar, and lay them overlapping in a ring around a cylindrical mold; fix and cover them with clear jelly flavored with kirsch or maraschino. Arrange them in the same way around the outside of a double mold. Fill the center with orange Bavarian, using the juice drained from the pieces to flavor the Bavarian. Serve it with orange quarter cakes (see page [478]) around the dish.
PAIN DE PÊCHES
(PEACHES)
No. 1. Make a jelly of peaches the same as rule given above for strawberries; color it with a little carmine, giving it a delicate pink shade; garnish the mold with blanched almonds and angelica, and fill it with the jellied peach-pulp. No. 2. Cut peaches in quarters or halves, and arrange them in a double mold with blanched almonds to look like the pits; fill the center with peach Bavarian.
PAIN DE MARRONS
(CHESTNUTS)