in of peaches and let it remain on ice for 2 hours: in
serving dip the form into hot water, wipe dry and turn its contents
into a glass dish.

262. +Pain de Peches a la Conde.+-- Pare and cut into halves 1-1/2 dozen
large, ripe peaches and boil them with their blanched pits in sugar
syrup for about 10 minutes; transfer the peaches to a dish or long
tin pan, wipe dry and lay them with the hollow side up; put half a
pit in the center of each and pour a spoonful of jelly over each
piece (the jelly should be previously stirred on ice till it begins
to thicken); next set a plain form into cracked ice, pour in some
plain fruit or wine jelly and keep turning the form until the inside
is lined with the jelly; cover the bottom with peaches; lay them so
that the pits are to the outside; then lay the remaining peaches in
rows on the side of form, pour over some jelly and when firm fill up
the form with bavarois aux apricots, which is prepared as
follows:--Pare and cut into pieces 1-1/2 dozen ripe apricots, lay in a
dish, sprinkle over 1 cup sugar and let them stand for 2 hours; then
press them through a sieve; mix the puree with 1 teaspoonful extract
of vanilla and 1-1/2 ounces dissolved gelatine; put this on ice and
stir till it begins to thicken; then carefully stir 1 pint whipped
cream through it; fill the bavarois into form at once and let it
remain on ice for 2 or 3 hours.

263. +Pain de Pommes a la Conde.+-- Choose 15 large pippin or
greening apples and pare, quarter and stew them with a little water;
press them through a sieve, add 1 cup sugar and when cold mix it
with 2 ounces gelatine dissolved in 1 pint water and 1 pint almond
milk (prepared the same as for Blanc-Mange); place this on ice and
stir till it begins to thicken; fill it into a form which has
already been set into cracked ice and let it remain for 2 or 3
hours; boil the cores and peels of apples till soft; strain through
a bag, return the liquor to saucepan and boil 10 minutes; then add
to 1/2 pint of juice 1 cup sugar and boil for a few minutes; pour the
syrup into a dish and set aside to cool; in serving dip the form
into hot water, wipe it dry and turn the pain onto a round dish, or
into a large glass dish, and pour the apple syrup over it. This pain
may be made of Bartlet pears in the same manner.

ICE CREAMS.

264. +Directions for Making Ice Cream.+-- The implements needed are a
freezer, rock salt and finely cracked ice. Ice cream freezers ca