The art of cookery

Orange Pudding. — Prepare as directed for snow pudding, using orange jelly in place of lemon jelly. After whipping the whites of the eggs into the mixture, pour it into a mold lined with sections or slices of oranges, arranged according to taste, and set on ice for several hours. Serve with or without cream. Banana Pudding, — Prepare a snow pudding from lemon jelly, as directed, omitting the lemon extract, and, when ready to mold, whip into it two cups of thinly sliced bananas. Serve with plain cream. Other fruit jellies can be converted into fruit puddings by following the formula given for snow pudding. But most fruit puddings made in this manner, of oranges, strawberries, raspberries, grapes, etc., are better served with cream, either plain or whipped, than with custard. Orange Cream. — Prepare as directed for orange pudding, and after adding the whites of the eggs, whip into the mixture two cups of whipped cream and two tablespoonfuls of granulated sugar. Pine- Apple Cream. — Prepare a pine-apple pudding as 258 The Art of Cookery. directed for snow pudding, using pine-apple jelly in place of lemon jelly, and after adding the whites of the eggs, whip into the mixture two cups of whipped cream and two tablespoonfuls of granulated sugar. Strawberry Cream. — Prepare as directed for orange cream, using strawberry jelly in place of orange jelly, and after adding the cream mix lightly with it large strawberries, or scatter some berries in the mold, add a covering of cream, scatter more berries, cover again with cream, and so alternate until the mold is filled. Various fruit creams can be garnished with fruit in a similar manner — provided the fruit is of the same kind of which the cream is made and is really decorative. Banana Cream. — Prepare a banana pudding as directed, and after adding the sliced bananas, beat into it two cups of whipped cream. Peaches in Jelly. — Prepare a mock peach jelly as directed, and when cold and just beginning to stiffen pour it over freshly cut peaches, in a glass bowl, and, with a silver fork, lightly separate the peaches so that the jelly may be distributed uniformly among them. Set the dish on ice, and, when the jelly is firm, serve with plain or whipped cream. Fancy Fruits in Jelly. — Select a mold to correspond in shape with the dish in which the fruit is to be served, and put into it jelly to the depth of a quarter of an inch. Set the mold on ice, and when the jelly becomes firm place on it candied fruit, arranged in some pretty design. Cherries may be cut in halves, limes sliced and cut in the shape of leaves, etc. , and each piece of fruit fastened in place with a few drops of liquid jelly. When firm, Delicate Desserts. 259 cover the fruit with jelly and let stiffen, and so continue to add fruit and jelly alternately until the mold is filled. Let stand on ice for several hours, and, when ready to serve, dip the mold in warm water, turn out the jelly on a glass dish, and garnish witn a border of whipped cream. CHAPTER XX. SHERBETS, WATER ICES, AND ICE CREAMS. Sherbets and water ices are similar in character and are generally considered the same. But ices are always frozen, sherbets are not. Sherbets are prepared by mixing broken ice with fruit juice and adding sugar to taste. They are usually served in glasses, with the meat or game course at dinner.