t to the hot milk and stir till
dissolved; then strain through a sieve; when cold and beginning to
thicken stir in 1 pint whipped cream, turn into a form and set for 2
hours in cracked ice.

182. +Fromage Bavarois au Cafe.+-- Pour 1 pint boiling milk over 4
tablespoonfuls freshly ground coffee, cover and let it stand 5
minutes; strain through a fine cloth; soak 1 ounce gelatine in a
little cold water 15 minutes and add it to the coffee milk with 6
tablespoonfuls sugar and the yolks of 6 eggs; stir this over the
fire till it nearly boils; remove from the fire and when cold and
beginning to thicken stir in 1 pint whipped cream, turn into a form
and pack in cracked ice 2 hours.

183. +Fromage Bavarois au The.+-- Pour 1 pint boiling milk over 2
tablespoonfuls of the best black or green tea, cover and let it
stand 5 minutes; then strain and finish the same as Fromage Bavarois
au Cafe.

184. +Fromage Bavarois au Chocolat.+-- Boil 4 tablespoonfuls grated
chocolate in 1/2 pint water, add 1/2 cup sugar and 1 teaspoonful
vanilla; soak 1 ounce gelatine in 1 cup cold water 15 minutes, add
it to the chocolate and boil a few minutes; remove from the fire and
when cold mix it with 1 pint whipped cream, turn into a form and
pack in cracked ice for 2 hours; then serve on a round dish with
vanilla sauce.

185. +Lemon Fromage.+-- Dissolve 1 cup sugar in 1/2 pint water, add the
thin peel of 1 lemon, the juice of 3 and boil 5 minutes; add 1 ounce
gelatine which has been soaked in 1/2 pint cold water and stir it
until dissolved; then strain and when cold and beginning to thicken
add 1 pint whipped cream; fill this into a form and place it on ice
for 2 hours.

186. +Orange Fromage.+-- Soak 1 ounce gelatine in 1 cup cold water 15
minutes; dissolve 1 cup sugar in 1 cup water, add the thin peel of 1
orange and boil 5 minutes; add gelatine and stir till melted; mix it
with the juice of 6 oranges, strain and when cold and beginning to
thicken add 1 pint whipped cream; turn into a form and pack in ice
for 2 hours.

187. +Pineapple Fromage.+-- Soak 1-1/2 ounces gelatine in 1 cup cold
water 15 minutes and stir it over the fire till dissolved; take 1
can preserved pineapple, drain off the liquor and add it to the
gelatine; when cold and beginning to thicken cut the pineapple into
small dice; stir the fruit with 1 pint whipped cream into the
gelatine, turn into a form and pack it in cracked ice for 2 hours.
Or peel a large, ripe pineapple, re