1/2 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 1-1/2 ounces dissolved gelatine and 1/2 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 1/2 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 1-1/2 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