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Jelly of Two Colours
INGRE- DIENTS for 1½ pint mould.-1½ pint of calf's feet or gelatine jelly, a few drops of prepared cochineal. AVERAGE COST, 1s. 3d.
Make 1 pint of calf's-feet jelly, or, if wished more economical, of clarified syrup JELLY OF TWO COLOURS. and gelatine, flavouring it in any way that may be preferred. Colour one-half of the jelly with a few drops of prepared cochineal, and the other half leave as pale as possible.
Have ready a mould well wetted in every part; pour in a small quantity of the red jelly, and let this set; when quite firm, pour on it the same quantity of the pale jelly, and let this set; then proceed in this JELLY OF TWO COLOURS. manner until the mould is full, always taking care to let one jelly set before the other is poured in, or the colours would run one into the other. When turned out, the jelly should have a striped appearance.
For variety, ha half the mould may be filled at once with one of the jellies, and, when firm, filled up with the other this also has a very pretty effect, and is more expeditiously prepared than when the jelly is poured in small quantities into the mould. Blancmange and red jelly, or blancmange and raspberry cream, moulded in the above manner, look very well. The layers of blancmange and jelly should be about an inch in depth, and each layer should be perfectly hardened before another is added.
Half a mould of blancmange and half a mould of jelly are frequently served in the same manner. A few pretty dishes may be OVAL JELLY MOULD. made in this way, of jellies or blancmanges left from the preceding day, by melting them separately in a jug placed in a saucepan of boiling water, and then moulding them by the foregoing directions.
TIME. hour to make the jelly.
Note. In making the jelly, ase for flavouring a very pale sherry, or the colour will be too dark to contrast nicely with the reà ješñy.
JELLY, OPEN.
Jelly, Open, with Whipped Cream. (A very pretty dish.)-INGREDI- ENTS for 1½ pint mould.-1½ pint of jelly, pint of cream, 1 glass of sherry, sugar to taste. AVERAGE COST, 2s. 6d.
Make the above proportion of calf's-feet or isinglass jelly, colouring it and flavouring it in any way that may be preferred; soak a mould, open in the centre, for about 1/24 hour in cold water; fill it with the jelly, and let it remain in a cool place until perfectly set; then turn it out on a dish; fill the centre with whipped cream, flavoured OPEN JELLY WITH WHIPPED CREAM. with sherry and sweetened with pounded sugar; pile this cream high in the centre, and serve. The jelly should be made of rather a dark colour, to contrast nicely with the cream, or the cream may be made pink with colouring and the jelly left pale.
TIME.- hour.
SEASONABLE at any time.
