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 1/2 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 1/2
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 buttered 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 1/2 cup sugar, 1/2 tablespoonful butter 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 1/2 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 3/4 pound parboiled rice
with 1 quart milk, 1/2 teaspoonful salt, 1-1/2 tablespoonfuls butter 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 de