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Panachee Jelly

Take any quantity of perfectly clear and transparent jelly, properly sweetened and flavoured. Dissolve it, and divide it into two equal portions, and colour one of these with three or four drops of prepared cochineal. Soak in cold water a mould large enough to contain the whole of the jelly, then fill it with alternate layers of the clear and the coloured jelly, remembering only to let each layer become perfectly stiff before another is added. If the jelly becomes so firm that it cannot easily be turned out, a napkin may be wrung out of boiling water, and wrapped round the mould for a minute or two, and this will probably be all that is required. Time, according to the state of the weather. The jelly will of course stiffen more quickly if the mould can be put into ice. Probable cost of calf's foot jelly, 2s. per pint.