Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Riband Jelly of Two Colours

Take as much clear, bright calf's foot or isinglass jelly, properly flavoured, as is required for use. Be careful to use very pale jelly, or the colours will not contrast prettily. Divide it into two portions, and colour one portion with two or three drops of cochineal. Pour a layer of red an inch deep into a damped mould. Let this get perfectly firm, then add a layer the same depth of pale jelly, and repeat until the mould is full. The mould should, if possible, be placed upon ice as each layer is added. Unless this can be done the jelly will be a long time getting stiff.

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