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Gelatine Paste for Ornamenting Ices

Make clear jelly in the usual manner, then reduce it by slow boiling to little more than half, color it as desired, filter again, flavor, and cool it on large platters. Stamp out leaves, fern leaves, flower shapes, etc, and have them ready to place on the molded ices as soon as they are turned out. There are few terms of more uncertain meaning than the word sherbet. At first perhaps a simple beverage of sweet fruit juice mixed with water and cooled with a handful of mountain snow, it has come to stand for anything from flavored sugar and water and lemonade to frozen champagne punch.