Various

Chartreuse de fruits is an ornamental mould of fruit. Compote à l'Am- is composed of layers of slices of brosie oranges, slices of pineapple and desiccated cocoanut, with sugar, brandy and maraschino, covered with whipped cream flavoured with maraschino. Compote à /a Russe is layers of slices of pineapple, pears and apples, with a syrup flavoured with kirsch. Crûtes aux brug- are little patties of fried bread fllled nons, reine- with compote of nectarines, greenC/audes, etc. gages, or other fruit, and the syrup poured round. Croûtes aux fruits are fried slices of bread or cake, spread with various preserved fruits, and served with a fruit syrup.

Gâteau de fruits is a mould of any kind of fruit; a la crème, it is served with cream or custard; a la Metropole, it is decorated with cherries or other dried fruits; a la Royale, it is set in a mould lined with jelly, and is served with cream.

Macédoine de fruits is composed of mixed fruits in syrup.

Au citron, it is flavoured with lemon; en gelee, it is set in a mould of jelly.

Pilau de fruits is a compote of mixed fruits in syrup flavoured with ginger and spice, in a border of rice that has been dressed in a similarly flavoured syrup and granulated, and the syrup is poured over all.

Timbale de fruits is composed of mixed fruits in a à la Parisienne mould of jelly, flavoured with liqueur; served with a fruit macédoine.

Compotes can be made of any fruit, but soft, ripe fruit requires no cooking if boiling syrup is poured over it.

Creams Bavaroise

à la Ceylon is a chocolate custard, set in a mould lined with a mottled pink and white cream, flavoured with lemon and liqueur. à la Czarina is a vanilla custard with chopped almonds, flavoured with brandy and maraschino. à la Mont-Ida is a raspberry custard. à la Princesse is an almond custard, set in a mould lined with jelly, and decorated with dried fruits. au cafe is coffee custard.

Bavaroise aux pistaches is made of pounded pistachio nuts and almonds, with custard and cream, coloured green; sprinkled with chopped pistachio nuts.

aux poires is a custard made of a puree of pears, with eggs and cream.

aux pommes is made in the same way with apples.

glacee is iced Bavarian cream or custard.

glacee a la vanille is iced vanilla cream or custard. Biscuits à la creme is a rich frothy cream baked in small paper cases. Blancmanger

à la vanille is blancmange flavoured with vanilla; au marasauin, it is flavoured with maraschino; aux amandes, with pounded almonds.

Bombe

à la Bertel is a bombe mould of alternate layers of strawberry and of ginger cream ice.

à l'Empire is a mould of gooseberry cream ice, with chopped and baked almonds, and dried cherries.

à la Violette is made of pounded fresh violets with whipped cream, iced in a mould, and garnished with candied violets glacee is made of yolks of eggs with cream and flavouring syrup, iced in a round bombe mould. Cartouches de M. are made of vanilla cream ice in the de Cupidon shape of cartridges, the centres filled with chocolate. Charlotte

à l' Alexandra is a mould lined with strips of

Genoese or almond pastry, and filled with a chocolate custard, and is served with apricot sauce.

à la Medicis is a mould lined with sponge biscuits, filled with chocolate cream ice, and garnished with crystallized fruits.