uce. The mould should be rinsed with cold water and
dusted with coarse sugar previous to pouring the pudding into it.

203. +Cold Apple Pudding.+-- Put 1-1/2 pounds peeled and sliced apples
in a saucepan with 1-1/2 quarts water; stew till tender, strain through
a colander, return it to saucepan and add 1 pound sugar; soak 2
ounces gelatine in a little cold water, add to the apples, let the
whole boil for a few minutes and pour it into a form to cool; serve
with vanilla sauce.

FINE COLD PUDDINGS.

204. +Pudding a la Polonaise.+-- Beat the yolks of 10 eggs and 2
whole eggs with an egg beater with 1-1/2 pints Rhine wine (or white
wine), 1 cup sugar and the grated rind of 1 lemon and the juice of
4; strain this into a large kettle and beat over a slow fire till
nearly boiling; remove the kettle, place it into cracked ice or cold
water and continue beating till cold; in the meantime soak 1-1/2 ounces
gelatine in 1/2 cup cold water for 15 minutes, add 1/2 cup boiling water
and stir over the fire till dissolved; then stir it slowly into the
cream, beating constantly; add lastly 1/2 cup rum; next place a cream
form into cracked ice, put in a few spoonfuls cream and put over
this a layer of vanilla wafers which have been soaked in sugar syrup
with a little rum; after 5 minutes add more cream and wafers;
continue until the cream is used up; leave on ice for 2 hours; when
ready to serve dip the form into hot water, turn the pudding onto a
round dish and serve; sufficient for 12 persons. If this pudding is
too large half the quantities may be used.

205. +Peach Pudding (with Champagne).+-- Pare and cut into halves 1-1/2
dozen large, ripe peaches; put them into a dish with the blanched
pits, add 1 cup sugar, 1 teaspoonful vanilla, or put 1/2 stick vanilla
between the fruit; cover and let them stand about 2 hours; then
divide the peaches into 2 parts: press one part through a hair sieve
and add the peach juice and 1-1/2 ounces gelatine previously soaked in
cold water and dissolved in boiling water; when this is well mixed
set it aside; cut some small sponge cakes into slices, put on a
plate and pour a little champagne over them; set a plain tin form
into cracked ice and pour in some champagne jelly (see Jelly); let
it get firm and lay in the center one of the peach pits; lay around
this some of the peach halves, pour a few spoonfuls more jelly over
them and then a thin layer of whipped champagne jelly which has been
col