256. +Pain of Strawberries.+-- Put 1 quart ripe strawberries into a
colander, rinse off with cold water and press them through a sieve;
soak 2 ounces gelatine in 1/2 pint cold water for 15 minutes, add 1/2
pint boiling water and stir over the fire till gelatine is
dissolved; set aside to cool; then dissolve 3/4 pound sugar in 1 pint
cold water, put it over the fire with the juice of 1 lemon and boil
5 minutes; when cold add it with the gelatine to the strawberries;
also add 1/2 cup white wine and a little cochineal; put the pain on
ice till it begins to thicken; then fill it into a form with a tube
in the center, cover and place for 2 or 3 hours on ice. Pains of
raspberries or currants are made the same way, using no lemon.
257. +Pain d'Ananas.+-- Take a jar of preserved pineapples, cut them
into small dice, add 1/2 pint white wine and a little more sugar if
necessary; add the juice of 1 lemon and 2 ounces gelatine dissolved
in 1 pint water; place this on ice and stir it now and then; as soon
as it begins to thicken put into a form, which set on ice for 2 or 3
hours; then serve.
258. +Pain d'Ananas a la Parisienne.+-- Chose a large, ripe pineapple
and pare and grate it; add 1-1/2 cups sugar and stir until dissolved;
press the pineapple through a sieve and add the juice of 4 oranges
and 2 ounces gelatine dissolved in 1 pint water; place a plain form
into cracked ice and pour in a few spoonfuls orange jelly; when this
is hard lay the form over on its side, pour in more jelly and keep
turning slowly, so that the jelly may get all over the sides and
form a lining; next have some pistachio nuts or blanched almonds cut
into strips and sprinkle them over the sides and bottom of form; set
the pineapple mixture on ice and stir until it begins to thicken;
then fill into the form, cover and let it remain for 2 or 3 hours in
ice; it is then ready to serve; chop the trimmings of the pineapple
fine, pour over some cold sugar syrup and let it stand 2 hours;
strain, add a little dissolved gelatine and pour over the pain when
sent to table.
259. +Pain de Peches.+-- Take 20 large, ripe peaches and pare and
quarter them; then press them through a sieve; add to this 1 pound
sugar dissolved in 1 pint cold water and 2 ounces dissolved
gelatine; crack the stones, remove the pits, scald in boiling water
and free them from their brown skin; cut the pits in half and boil
them in a little sugar syrup; add to the peach mixture 1/2 cup white
wine and fill it into a tin form with a tube in the center; place
the form on ice and let it remain till its contents begin to
thicken; then stir in the peach pits and let it remain on ice 2
hours longer. Pains of apricots, cherries or plums are made the same
way.
260. +Pain a la Victoria.+-- Press 1 pint ripe raspberries through a
sieve and mix it with 1 ounce gelatine dissolved in 1/2 pint water;
put 3/4 cup sugar into 1/2 pint cold water and stir until dissolved;
then add it to the raspberries with a glass of white wine; place
this on ice till it begins to thicken; prepare 1 quart almond
blanc-mange (see Blanc-Mange); set a plain form into cracked ice and
put in a layer of raspberries about an inch in thickness; let this
get hard; then put in a layer of blanc-mange; after this is firm
again put in raspberries, then blanc-mange; continue till all is
used; let it remain on ice for 2 hours; when ready to serve turn the
pain onto a round dish and garnish with fruit.
261. +Pain de Peches a la Richelieu.+-- Prepare a pain the same as
Pain de Peches and also 1 pint almond blanc-mange; set a plain form
with a tube in the center into cracked ice and put in by degrees the
blanc-mange; put it 1/2 inch in thickness all around on the sides and
bottom of form, so that it forms a complete lining inside; then fill
in the pain of peaches and let it remain on ice for 2 hours: in
serving dip the form into hot water, wipe dry and turn its contents
into a glass dish.
262. +Pain de Peches a la Conde.+-- Pare and cut into halves 1-1/2 dozen
large, ripe peaches and boil them with their blanched pits in sugar
syrup for about 10 minutes; transfer the peaches to a dish or long
tin pan, wipe dry and lay them with the hollow side up; put half a
pit in the center of each and pour a spoonful of jelly over each
piece (the jelly should be previously stirred on ice till it begins
to thicken); next set a plain form into cracked ice, pour in some
plain fruit or wine jelly and keep turning the form until the inside
is lined with the jelly; cover the bottom with peaches; lay them so
that the pits are to the outside; then lay the remaining peaches in
rows on the side of form, pour over some jelly and when firm fill up
the form with bavarois aux apricots, which is prepared as
follows:--Pare and cut into pieces 1-1/2 dozen ripe apricots, lay in a
dish, sprinkle over 1 cup sugar and let them stand for 2 hours; then
press them through a sieve; mix the puree with 1 teaspoonful extract
of vanilla and 1-1/2 ounces dissolved gelatine; put this on ice and
stir till it begins to thicken; then carefully stir 1 pint whipped
cream through it; fill the bavarois into form at once and let it
remain on ice for 2 or 3 hours.
263. +Pain de Pommes a la Conde.+-- Choose 15 large pippin or
greening apples and pare, quarter and stew them with a little water;
press them through a sieve, add 1 cup sugar and when cold mix it
with 2 ounces gelatine dissolved in 1 pint water and 1 pint almond
milk (prepared the same as for Blanc-Mange); place this on ice and
stir till it begins to thicken; fill it into a form which has
already been set into cracked ice and let it remain for 2 or 3
hours; boil the cores and peels of apples till soft; strain through
a bag, return the liquor to saucepan and boil 10 minutes; then add
to 1/2 pint of juice 1 cup sugar and boil for a few minutes; pour the
syrup into a dish and set aside to cool; in serving dip the form
into hot water, wipe it dry and turn the pain onto a round dish, or
into a large glass dish, and pour the apple syrup over it. This pain
may be made of Bartlet pears in the same manner.