whites over the fire; when hot add the
gelatine, stir constantly and boil 5 minutes; remove to side of
stove, add 1/2 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 1/2 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 space 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
duchess 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