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Ornamental Jellies

1. Fruits in jelly: With the very clearest and brightest jelly various pretty devices can be carried out. Place a fine bunch of grapes in a mold and fill up with jelly. Or partially line a mold with fruits dipped in jelly and let them get cold in place before filling up with jelly. Orange and lemon slices float, but they can be dipped in warm jelly and pushed down to line molds of jelly that is nearly set. Peach and apricot quarters may be done the same way. 2. Fish and other illusions in jelly: Many jelly molds and articles of crockery were have fishes and fruits stamped in for ornament. Pour a teaspoonful of blanc-mange or jaune mange into the pattern, set it in ice water, turning it about so as to thinly coat it, then fill up the hollow with jelly and let it all set firm. Line a large jelly mold with a coating of clear jelly turned about in it in a pan of ice water. Place your little white or yellow fishes on the lining and when they have become solidly set fill up the mold with clear jelly nearly cold. The fishes appear solid enough from the outside but when cut all that can be found of them is a small mark no thicker than a knife blade. 3. Macedoine jelly: Cut different colored jellies in small dice and mix them together. Moisten with a little clear jelly melted but nearly cold and fill molds with it. 4. Fill molds with 3 colors by letting one larger set solid and then pouring another kind upon it.