nd strain through a sieve; cut the crust off a sponge
cake which has been baked in a deep pan the day before, cut the cake
into slices about 1/2 inch in thickness and dip each slice in the
orange liquor; set a plain tin form into cracked ice and pour in 1/2
pint plain orange jelly (see Jelly); let this get firm; decorate the
bottom with a wreath of green pistachio nuts or blanched almonds and
currants, or any kind of fruit, such as strawberries, cherries or
plums; pour over some jelly; as soon as firm add a few spoonfuls
jelly, then a layer of the orange cream and over this the sponge
cake; continue with layers of cream and sponge cake till all is
used; let the last layer be cream; let the form remain in ice for 2
hours; in serving turn the pudding onto a handsome round dish and
garnish with orange quarters glazed with sugar.

208. +Pudding de Savoie a l'Orange.+-- Remove the skin from 3
oranges, divide them into quarters and remove pits without
disfiguring the fruit; boil 1-1/2 cups sugar with 1 cup water 5
minutes, remove it from the fire, add 1/2 pint Rhine wine, the juice
of 6 large oranges and the grated rind of one: when cold add 2
ounces dissolved gelatine (see Gelatine), set on ice and stir till
it begins to thicken; then add the orange quarters; place a tin form
in cracked ice and cover the bottom with some clear orange or lemon
jelly to the depth of about 1/2 inch; as soon as jelly is firm
decorate the bottom with orange quarters and blanched nuts; add to
the juice of 6 oranges 1/2 bottle Rhine wine and sweeten with sugar;
cut a medium sized sponge cake into slices, dip in the orange juice
and put them in alternate layers with orange and jelly into the
form; let it remain on ice 2 hours; when ready to serve dip the form
into hot water, turn onto a round dish and decorate the edge with
orange quarters and finely chopped orange jelly.

209. +Chestnut Pudding a la Dauphine.+-- Boil 1 pound chestnuts for a
few minutes, throw them into cold water and remove outside and
inside brown skin; then boil the chestnuts in milk till soft and
press them through a sieve; add to puree the yolks of 6 eggs, 1 pint
cream, 1 teaspoonful vanilla and 6 tablespoonfuls sugar; stir this
over the fire till nearly boiling, add 1-1/2 ounces dissolved gelatine,
set the cream into cracked ice and stir till it begins to thicken;
cut some sponge cake into slices and pour a little rum over them;
then place a tin form in cracked ice (if a for