anges and let them lay for a
few minutes; then remove; rub off the skin from 6 oranges with loaf
sugar and add the orange sugar to the sugar syrup with the juice of
6 oranges and the yolks of 9 eggs; beat this with an egg beater till
nearly boiling; remove quickly, set it in cold water and continue
beating till cold; then add 1 pint whipped cream and finish the same
as Pineapple Mousse.

254. +Mousse au Chocolat.+-- Dissolve 3 ounces grated chocolate in 1/2
cup water and boil for a few minutes; strain through a sieve and set
aside; put in a saucepan the yolks of 6 eggs and 1 cup sugar syrup
and stir over the fire till it begins to thicken; remove it quickly,
set saucepan in cold water, add the chocolate and stir till cold;
then mix it with 1 pint whipped cream and finish the same as
Pineapple Mousse.

255. +Mousse au Maraskino.+-- Stir the yolks of 6 eggs with 3/4 cup
sugar and 1 cup water over the fire to a cream; remove it from the
fire and stir till cold; add 1/2 cup maraschino and 1 pint whipped
cream and finish the same as Pineapple Mousse. Rum may be
substituted for maraschino.

PAINS.

256. +Pain of Strawberries.+-- Put 1 quart ripe strawberries into a
colander, rinse off with cold water and press them through a sieve;
soak 2 ounces gelatine in 1/2 pint cold water for 15 minutes, add 1/2
pint boiling water and stir over the fire till gelatine is
dissolved; set aside to cool; then dissolve 3/4 pound sugar in 1 pint
cold water, put it over the fire with the juice of 1 lemon and boil
5 minutes; when cold add it with the gelatine to the strawberries;
also add 1/2 cup white wine and a little cochineal; put the pain on
ice till it begins to thicken; then fill it into a form with a tube
in the center, cover and place for 2 or 3 hours on ice. Pains of
raspberries or currants are made the same way, using no lemon.

257. +Pain d'Ananas.+-- Take a jar of preserved pineapples, cut them
into small dice, add 1/2 pint white wine and a little more sugar if
necessary; add the juice of 1 lemon and 2 ounces gelatine dissolved
in 1 pint water; place this on ice and stir it now and then; as soon
as it begins to thicken put into a form, which set on ice for 2 or 3
hours; then serve.

258. +Pain d'Ananas a la Parisienne.+-- Chose a large, ripe pineapple
and pare and grate it; add 1-1/2 cups sugar and stir until dissolved;
press the pineapple through a sieve and add the juice of 4 oranges
and 2 ounces gelatine dissolved