Part 5 (1/2)

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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 1 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 puree 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 1 ounces dissolved gelatine and pint best arrac; soak 1 dozen vanilla wafers and the same quant.i.ty 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 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. +Suedoise 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 1 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 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 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 suedoise 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 s.p.a.ce 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. +Suedoise of Pears.+-- Pare and quarter 12 large Bartlet or d.u.c.h.ess 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 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 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 puree 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 suedoise onto a round dish and garnish with croutons of wine jelly.

218. +Timbale de Peche a la Conde.+-- Line a deep round form with rich pie crust, lay b.u.t.tered paper over it, fill the form with dry peas and put in oven to bake; when baked take it from the oven, remove the peas, return form to oven and let the crust dry for a few minutes; place 1 cup rice with cold water over the fire and boil a few minutes; drain in colander, rinse with water and boil in milk till soft and thick; add cup sugar, tablespoonful b.u.t.ter and set it in a warm place; pare and cut into halves 1 dozen large, ripe peaches and boil a few minutes in sugar syrup; draw them to side of stove to keep warm; also have the form with crust (or timbale) setting in a warm place; mix cup whipped cream with the rice and fill it alternately with the peaches in the form inside of timbale; let the last layer be rice; put a round dish over the form and turn the timbale onto it; cut a round hole in the center, put in a few peaches and pour the peach syrup all over the timbale. Timbale of cherries, apricots, pineapples, pears and apples are made in the same manner.

219. +Timbale de Riz a la Napolitaine.+-- Put pound parboiled rice with 1 quart milk, teaspoonful salt, 1 tablespoonfuls b.u.t.ter and a little vanilla over the fire and boil till rice is tender; when done add some seedless raisins, currants and fine citron (1 cupful in all) and set aside to cool; stir 4 tablespoonfuls sugar with 1 whole egg and the yolks of 4 to a cream; add 2 tablespoonfuls Madeira wine and mix it with the rice; line a deep round form with thin neapolitan paste, fill it with the rice, put on a cover of the same dough and bake 1 hour; when baked turn the timbale onto a dish, pour over it a fruit sauce mixed with Madeira wine and send some in a saucere to table with it.

220. +Pear Timbale.+-- Pare, quarter and stew 1 dozen Bartlet pears with 1 bottle claret, 1 cup sugar, a small piece of cinnamon and cup seedless raisins; when done pour them on a sieve to drain and cool; line a b.u.t.tered, deep round form or tin pan with about 1 inch of biroche dough (see Biroche), fill with the pears, put on a cover of the same dough and let it stand in a warm place for hour; then bake in a medium hot oven; when baked turn the timbale onto a round dish, pour some of the pear syrup over and serve the rest in a saucere with it.

221. +Timbale a la Sicilienne.+-- b.u.t.ter a deep round form, line it with neapolitan paste, cover the latter with b.u.t.tered paper, fill the form with dry peas and bake in a hot oven; when done and cold remove peas and paper, take the timbale from the form, brush over the inside and outside with peach or apricot marmalade and decorate it around and on top with blanched half almonds and currants; take a form 1 inch wider than the one above, place it into cracked ice and pour in, to the depth of about inch, some clear lemon jelly; as soon as cold place timbale into the form and fill s.p.a.ce between the timbale and form with lukewarm lemon jelly; let it remain on ice till needed; when ready to serve fill the timbale with peach, pineapple or strawberry plombiere or any kind of frozen cream; dip the form into warm water, dry quickly, turn it onto a round dish and decorate with sugared orange quarters.

222. +Timbale of Mixed Fruit.+-- Take some preserved peaches, pineapples, cherries and pears and put them on a sieve to drain; then put them in a dish with cup currants or apple jelly and 1 teaspoonful vanilla sugar; mix all together and fill it into a form lined with biroche dough; cover with the same dough and finish same as Pear Timbale.

223. +Chocolate Plombiere.+-- Dissolve pound grated chocolate in cup water, add the yolks of 8 eggs, 1 pint cream, 1 teaspoonful vanilla extract, 6 tablespoonfuls sugar and stir this over the fire till nearly boiling; strain through a hair sieve and when cold put it in a freezer; finish the same as Orange Plombiere.

224. +Orange Plombiere.+-- Strain the juice of 6 oranges and rub the skin from 2 with loaf sugar; dissolve pound sugar in 1 cup cold water and mix it with the orange juice and orange sugar; put into a freezer and turn and work it till it thickens; then add 1 pint whipped cream and work it for 10 minutes longer; then fill the mixture into a form, cover tightly and paste a strip of b.u.t.tered paper around the edge of cover; then pack the form into cracked ice and salt; lay plenty of ice on top and let it remain from 1 to 2 hours.

225. +Rum Plombiere.+-- Place a saucepan with 1 pint cream, the yolks of 10 eggs and 1 cup sugar over the fire and stir till nearly boiling; remove from the fire and set aside to cool; cut 6 ounces candied orange peel into small dice and boil them for a few minutes in a little water; drain on a sieve, add them to the cream and put the mixture into a freezer; let it freeze till it begins to thicken; then add cup best rum and 1 pint whipped cream; fill the mixture into a form, paste a strip of b.u.t.tered paper around the edge of cover and pack in ice and salt for 2 hours.

226. +Plombiere of Maraschino Curacoa+ is made the same way.

227. +Pistache Plombiere.+-- Pound pound blanched almonds and pound blanched pistachio nuts with a little cream to a paste; place a saucepan with the paste, 1 pints cream, 1 cup sugar, 1 teaspoonful vanilla and the yolks of 8 eggs over the fire and stir until nearly boiling; remove cream from fire, set it in cold water and stir till cold; add a little spinach color and strain through a hair sieve; then finish the same as Strawberry Plombiere.

228. +Plombiere aux Cafe.+-- Pour 1 pints boiling cream over 3 tablespoonfuls freshly ground coffee and let it stand well covered for 10 minutes; strain through a napkin; put the coffee cream in a saucepan over the fire with 1 cup sugar and the yolks of 8 eggs and stir till nearly boiling; remove the cream from fire, set saucepan in cold water and stir till cold; then finish the same as Strawberry Plombiere.

229. +Tea Plombiere.+-- Pour 1 pints boiling cream over 1 ounce tea and let it stand 5 minutes; strain and finish the same as Coffee Plombiere.

230. +Peach Plombiere.+-- Pare, quarter and press through a sieve 15 large, ripe peaches; dissolve pound sugar in 1 cup water and add it to the peach puree; put this mixture into the freezer and finish the same as Strawberry Plombiere.

231. +Vanilla Plombiere.+-- Place a saucepan with 3 cups milk over the fire, add the yolks of 8 eggs, 1 cup sugar and 2 teaspoonfuls vanilla extract and stir till nearly boiling; remove from the fire, set the saucepan into cold water and stir till cool; then put into a freezer and let it freeze till it begins to thicken; then add 1 pint whipped cream and finish the same as Strawberry Plombiere.

232. +Strawberry Plombiere.+-- Wash 1 quart strawberries and press them through a sieve; dissolve pound sugar in cup water and add this syrup to the strawberry puree; 2 hours before serving pour it into a freezer and turn it about 20 minutes, or till it begins to thicken; then mix with 1 pint whipped cream and let it remain a little while longer in the freezer; fill into a form, cover tightly, paste a strip of b.u.t.tered paper around the edge of cover and pack in ice and salt for 2 hours; in serving dip form into hot water, quickly wipe it dry, turn the plombiere onto a round dish and garnish with fancy cake.

233. +Pineapple Plombiere.+-- Pare and cut into small dice 1 ripe pineapple, put them into a dish and pour 1 pint cold sugar syrup over it; let it stand 4 hours; 2 hours before serving put the fruit into a freezer and freeze till it begins to thicken; then add 1 pint whipped cream and finish the same as in foregoing recipe.

NOTE.--This plombiere may also be served in a gla.s.s dish directly from the freezer; it must then, of course, be worked until firm. If preserved fruit is used less sugar must be taken, and color and taste should be freshened up with lemon juice and a few drops of cochineal. Plombiere of raspberries, currants or cherries is made in a similar manner.

FROZEN PUDDINGS.

234. +Frozen Strawberry Pudding.+-- Whip 1 quart rich, sweet cream until thick, add 2 cups powdered sugar and lastly stir 1 quart mashed strawberries through the cream; fill this into a pudding form with a tube in the center, cover tightly and put a strip of b.u.t.tered paper around the edge of cover, so that no water can enter; have ready a large pail or a b.u.t.ter tub, put some cracked ice on the bottom, sprinkle over some rock salt, set onto this the form, fill up the sides with cracked ice and sprinkle salt between; cover the top of form with ice, the whole with a piece of carpet or a cloth and set in a cool place for 4 hours; when ready to serve lift from the ice, remove the paper, wipe off the form, dip it in hot water, turn the pudding onto a dish and serve at once.

235. +Rich Ice Cream Pudding.+-- Beat the yolks of 9 eggs with pound sugar to a cream and add 1 quart whipped cream; fill this into a tin pudding form with a tube in the center, paste over the edge of cover a strip of b.u.t.tered paper and bury in cracked ice and rock salt for 4 hours, the same as Strawberry Pudding.