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Jelly, Fancy

A variety of pretty-looking dishes may be made with jelly, either by using different colours, and allowing one colour to become perfectly firm before another colour is added, or by using the fancy moulds which are now so generally made. In these dishes very much depends upon the taste of the cook. A piece of cardboard may be cut out to fit the middle of the mould very closely, and different-coloured jellies poured in at each side. Or a layer of one colour may be poured in, and allowed to become quite cold before another is added, and thus the mould be filled. This plan requires some time. When the mould is made with hollow balls at the top, as is frequently the case, a pretty effect may be produced by filling those balls only with a bright-coloured jelly, and when they are firmly set, adding the rest uncoloured. Another way is to half fill the mould with blancmagne, when this is set to pour over it a thin layer of jelly, and afterwards fill up with blancmange again. When there are any remains of different-coloured jellies they should be put into one mould, and a little clear jelly, quite cold, and nearly set, poured over them. The fancy of the cook will doubtless suggest endless varieties for these dishes.