m is not handy use a
tin kettle), pour a few spoonfuls of the cream into it and let stand
till firm; lay over this some preserved apricots or pineapples with
1/4 pound citron cut into dice and the sponge cake; continue this in
alternate layers till all is used; let the pudding remain for 2
hours in ice; when ready to serve dip the form into hot water, turn
pudding onto a dish and pour 1/2 pint vanilla syrup over it.

210. +Pudding a la Girot.+-- Place a saucepan on the stove with 1-1/2
pints sweet cream, the yolks of 6 eggs, 4 tablespoonfuls sugar and 1
teaspoonful vanilla essence; stir this over the fire till nearly
boiling, remove the cream and set aside to cool; then add 1-1/2 ounces
dissolved gelatine; soak 1/4 pound lady fingers and 1/4 pound macaroons
in cherry wine; then place a tin pudding form with tube in the
center into cracked ice, put in a few spoonfuls cream and let it get
firm; put over this some of the soaked lady fingers and macaroons
and over them some preserved pineapple or cherries; over this put
cream, fruit and cake; continue in this way until all is used; let
the last layer be cream; close the form and pack it in cracked ice,
where it should remain 2 hours; when ready to serve turn the pudding
onto a round dish, fill the opening in center with whipped cream
flavored with vanilla and garnish the edge of dish with preserved
fruit.

211. +Chocolate Pudding a la Hollandaise.+-- Boil 1/4 pound Baker's
grated chocolate in 1/2 pint water, add 1/2 pint sugar and 1 teaspoonful
extract of vanilla; when cold add 1-1/2 ounces gelatine which has been
soaked in 1/2 pint cold water and dissolved in 1/2 pint hot water; set
the chocolate mixture into cracked ice and stir till it begins to
thicken; then add 1 pint whipped cream; if not sweet enough add a
little more sugar; set a tin pudding form with a tube in the center
into cracked ice, pour in some clear fruit or wine jelly (see Jelly)
and let it get firm; decorate the bottom with blanched almonds; take
pieces of almonds up with a larding needle, dip them into jelly and
lay in a pointed border close to the edge; pour over a little more
jelly; in the meantime soak 20 vanilla wafers and macaroons in sweet
cream; when the jelly in form is firm put in a layer of wafers and
macaroons; put over this a layer of the chocolate cream; as soon as
the cream is firm put in the remaining wafers and macaroons and
lastly the remaining cream; let the pudding remain on ice for