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 a la Reine.+-- Set a border form into cracked ice and
pour in to the depth of about 1/2 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 1-1/2 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 a l'Allemande.+-- Boil 1-1/2 pints milk with 4
tablespoonfuls sugar, 1/4 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 1-1/2 cups water,
sweeten with sugar, remove from the fire, add the juice of 1 lemon,
1/2 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 1-