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 pa