move the eyes and hard core, cut
into small square pieces, put them in a dish, sprinkle over with 1
cup sugar and let them stand for 2 hours; chop the eyes and core
fine and put them in a dish; boil 1/2 cup sugar with 1 cup water, pour
it boiling hot over the chopped pineapple and let it stand till
cold; soak 1-1/2 ounces gelatine in 1/2 pint cold water, put it over the
fire and stir till dissolved; strain the chopped pineapple through a
fine sieve, drain off liquid from the pieces and add them together
to the gelatine; set in ice and stir till it begins to thicken; then
stir in the pineapple pieces and 1 pint whipped cream; fill it into
a plain form with tube in center and pack in cracked ice and a
little rock salt for 2 hours.

188. +Peach Fromage.+-- Pare and cut into quarters 1-1/2 dozen ripe
peaches, put with 1 cup powdered sugar into a dish and let them
stand 2 hours; also add the peach pits (after they have been scalded
and freed from their brown skin); soak 1-1/2 ounces gelatine in 3/4 cup
cold water for 15 minutes, add 3/4 cup boiling water and stir over the
fire till melted; strain and set aside to cool; press the peaches
through a sieve, add gelatine and pits and stir till it begins to
thicken; then carefully stir in 1 pint whipped cream, turn into a
form and place for 2 hours on ice.

189. +Strawberry Fromage.+-- Soak 1 ounce gelatine in 1/2 pint cold
water 15 minutes; then stir it over the fire till dissolved; wash
and press 1 quart fresh strawberries through a sieve, add 1 cup
powdered sugar, the gelatine and a few drops cochineal; stir until
it begins to thicken; then add 1 pint whipped cream, turn into a
form and pack for 2 hours in cracked ice and rock salt.

190. +Rum Bavarois.+-- Soak 1-1/4 ounces gelatine in 3/4 cup cold water
15 minutes, add 3/4 cup boiling water, stir over the fire till dissolved,
strain and set aside; place a saucepan with the yolks of 6 eggs, 3/4
cup sugar and 1 pint milk over the fire and stir till nearly
boiling; remove from the fire, add 1/2 pint rum and the gelatine and
continue stirring until it begins to thicken; then stir in carefully
1 pint whipped cream, turn into a form and pack in cracked ice for 2
hours.

191. +Fromage Bavarois Cardinal.+-- Soak 3/4 ounce gelatine in 1/2 cup
water 15 minutes; boil 1/4 pound unsweetened grated chocolate in 1 cup
water with 2 tablespoonfuls sugar; add the gelatine and stir till
dissolved; lay a plain form into cracked ice, pour the