Crush the berries to a pulp; sweeten to taste, and add a little flavoring, either orange and lemon juice, maraschino or Curacao. To a pint of the pulp add a half box, or one ounce, of Cooper's gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water. Stir until it begins to set; then turn it into a china mold to harden. The mold may be ornamented with blanched almonds split in two, and arranged in star shapes. When a tin mold is used for fruits, it is well to coat it first with plain jelly (see page 323), as tin sometimes discolors fruit juices. A little carmine may be used to heighten the color of red fruits. Raspberries, cherries, peaches, apricots, plums, pineapples, or oranges can be used in the same way. This gives a very good dessert with little trouble. Serve with cream.
Make a pain de fraises; place it on the outside of a double mold (see page 325), and fill the center space with whole berries, or with any other fruit or mixture of fruits, such as white grapes and oranges, etc. Serve it very cold with whipped cream.
(Rice With Fruits)
Make a rice Bavarian (see page 402); mix with it a few chopped blanched almonds. Put it in a cylindrical mold in layers with pain de fraises (strawberries) or raspberries, keeping the red layer thinner than the white one; or mold it in a double mold, using the jellied fruit for the center or for the outside.
Decorate a mold with candied cherries and angelica; line it with rice Bavarian, and fill the center with fresh or canned pineapple chopped and jellied. The jelly may be clear or whipped or mixed with whipped cream.
Take off the peel and divide into sections eight to ten oranges; run a knife between the skin and pulp and remove it carefully. Place the bare but unbroken pulp on a sieve to drain; roll each piece in powdered sugar, and lay them overlapping in a ring around a cylindrical mold; fix and cover them with clear jelly flavored with kirsch or maraschino. Arrange them in the same way around the outside of a double mold. Fill the center with orange Bavarian, using the juice drained from the pieces to flavor the Bavarian. Serve it with orange quarter cakes (see page 478) around the dish.
No. 1. Make a jelly of peaches the same as rule given above for strawberries; color it with a little carmine, giving it a delicate pink shade; garnish the mold with blanched almonds and angelica, and fill it with the jellied peach-pulp. No. 2. Cut peaches in quarters or halves, and arrange them in a double mold with blanched almonds to look like the pits; fill the center with peach Bavarian.
Make a puree of boiled chestnuts; sweeten and flavor with vanilla; add to one pint of puree one ounce of dissolved gelatine; when beginning to set add a few spoonfuls of whipped cream; cover a mold with thin coating of jelly (see page 323), and fill outside of double mold with very brown chocolate Bavarian (see page 401); fill the center with the jellied chestnuts.