ored with cochineal to a delicate pink; add to the peaches which
have been pressed through a sieve 1 pint whipped cream and 1/2 bottle
champagne; fill the cream in alternate layers with peaches and
sponge cake into the form; let the last layer be cream; let the form
remain 2 hours longer in the ice; in serving dip the form in hot
water, turn the pudding onto a handsome dish and garnish the edge
with small croutons of champagne jelly which has been colored to a
delicate pink with cochineal. White wine may be substituted for
champagne.

206. +Pineapple Pudding a la Royale.+-- Pare and cut in half a nice,
ripe pineapple; remove the hard part from the center and cut the
pineapple into fine slices; put into a bowl and sprinkle 8
tablespoonfuls sugar over them, cover and let stand 2 hours; in the
meantime prepare 1 pint white wine jelly; set a plain tin form into
cracked ice, pour some jelly into it and let stand till firm; then
put a wreath or a star of pineapple over the jelly, sprinkle a few
blanched almonds between them and pour some more jelly over it; when
this is firm turn form on its side, pour a little jelly in and keep
turning in the cracked ice till jelly is firm; lay slices of
pineapple on the sides, sprinkle blanched almonds cut into strips
between, pour over a little more jelly and turn the form till all is
firm; in the meantime boil 1 pound sugar with 1 cup water 10 minutes
and add 1 ounce gelatine which has been previously soaked in 1/2 cup
cold water and dissolved in 1/2 cup boiling water; remove the slices
of pineapple, add the juice from pineapple to the boiled syrup, set
this into cracked ice and stir till it begins to thicken; then add 1
pint whipped cream and fill the cream into the form alternately with
layers of lady fingers and macaroons which have been previously
dipped into the syrup; cover the form and pack it in ice for 2
hours; cut the remaining slices of pineapple into dice, mix with
some of the cold jelly, put in small tin forms and garnish the
pudding, when turned out, with them.

207. +Orange Pudding a la Maltaise.+-- Boil 1-1/2 cups sugar with 1 cup
water 5 minutes; add the juice of 6 oranges, the grated rind of 2
and 1-1/2 ounces gelatine which has been soaked for 1/2 hour in cold
water; stir until gelatine is melted, strain through a fine sieve,
place on ice and stir till it begins to thicken; then add 1 pint
whipped cream; mix the juice of 6 oranges and 1 lemon with 1 cup
sugar syrup a