chocolate in
by degrees and keep turning so that chocolate may form a complete
lining inside of form; then set the form straight and pour in the
bottom the remaining chocolate; as soon as this is hard fill the
form with Bavarois of Vanilla, No. 2, and let it remain buried in
ice for 2 hours.

192. +Bavarois+ may be made of different colors--such as pistachio
cream outside and bavarois of almonds inside; or strawberries
outside and vanilla bavarois inside.

193. +Fromage Bavarois au Pain Noir.+-- Cut a small pumpernickel into
slices, lay on a tin in the oven to dry and roll them fine; take 1
cup of these crumbs and stir them into a bavarois of almond or
vanilla; after the cream has been added turn into a form and pack in
ice for 2 hours. For all bavarois the forms may be lined first with
jelly and decorated with fruits, nuts, currants, etc. In order to do
this place a form into cracked ice and pour in a few spoonfuls fruit
jelly; when firm take whatever is going to be used onto a larding
needle, dip each piece into jelly and lay them into the form in
fancy patterns; pour in a little more jelly and when firm lay the
form over on its side; pour in a little jelly at a time; keep
turning form, so that the whole inside may be covered with jelly;
then decorate the same as bottom and fill with Fromage Bavarois a la
Vanille or any other kind.

194. +Snow Pudding.+-- Soak 1 ounce gelatine in 1 pint cold water 20
minutes, add 1 pint boiling water, 1 cup sugar, the juice of 2
lemons and the thin peel of 1; set it over the fire, stir and boil a
few minutes, strain through a sieve and when it begins to thicken
add the beaten whites of 6 eggs; rinse out a form with cold water,
sprinkle with granulated sugar, fill in the mixture and set in a
cool place; when ready to serve turn the pudding onto a dish and
serve with vanilla sauce made of the yolks of 6 eggs (see Sauce).
Milk or cream may be substituted for water; then the lemon juice is
omitted and lemon extract used for flavoring.

195. +Wine Pudding.+-- Soak 1 ounce gelatine for 10 minutes in 1 pint
cold water, add 1/4 pound sugar, 1/2 pint red wine and 1/2 pint raspberry
juice; stir over the fire till boiling hot, strain through a jelly
bag and put in a form to cool; when firm turn out on a flat dish and
serve with vanilla sauce or whipped cream.

196. +Apple Jelly Pudding.+-- Boil 1-1/2 pounds peeled apples with 1
quart water, stir through a sieve, add 1/2 pound sugar and t