f 3 oranges into long narrow strips and boil them for 20
minutes in water, changing the water 3 times; drain them on a sieve;
put 1-1/2 cups sugar with 1 pint water over the fire and when it boils
add the orange peel; boil 15 minutes; remove and drain them on a
sieve; put half of the jelly into a glass dish and when firm lay the
artificial eggs upon it; arrange them the same way that natural eggs
are generally found in a nest; lay orange peel, which represents the
straw, over and around the eggs; when the remaining jelly is cold
and thick pour it over the eggs and set in a cool place to form.

178. +Fromage Bavarois a la Vanille.+-- Soak 1 ounce gelatine in 1
cup cold water 20 minutes; place a saucepan with 1 pint cream, the
yolks of 6 eggs, 1/2 cup sugar and 1 teaspoonful vanilla over the fire
and stir till nearly boiling; remove it from the fire, add gelatine
and stir till dissolved; set saucepan with its contents in a vessel
of cold water and stir till it becomes cold and begins to thicken;
then mix it with 1 pint whipped cream; rinse a form with cold water,
sprinkle the inside with sugar, fill in the bavarois and set for 2
hours on ice; serve on a round dish garnished with fancy cakes.

179. +Fromage Bavarois a la Vanille, No. 2.+-- Boil 6 tablespoonfuls
sugar in 1 cup water 5 minutes and flavor with 1-1/2 teaspoonfuls
vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add
it to the boiling sugar syrup and stir till melted; then set aside;
when cold and beginning to thicken mix it with 1 pint whipped cream
and finish the same as in foregoing recipe.

180. +Fromage Bavarois aux Pistache.+-- Chop or pound 6 ounces
pistachio nuts and 1/4 pound almonds as finely as possible, mix with 1
pint cold sugar syrup and let them stand 2 hours; then strain
through a fine sieve, add a little spinach green (see Color) and 1
ounce dissolved gelatine; stir until it begins to thicken; then mix
with 1 pint whipped cream; put this into a form and place on ice for
2 hours. This cream should have a delicate green color; it is served
on a round dish.

181. +Fromage Bavarois aux Amandes.+-- Scald 1/2 pound sweet and 10
bitter almonds with boiling water, remove the brown skin and pound
or chop them fine; place a saucepan over the fire with 1 pint milk,
6 tablespoonfuls sugar, the yolks of 6 eggs, 1-1/2 teaspoonfuls vanilla
and the pounded almonds; stir until nearly boiling; soak 1-1/4 ounces
gelatine in 1 cup cold milk, add i