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Princess Victoria Jelly

Pour one pint of milk into a saucepan and add a small lump of sugar and the rind of half a lemon, one ounce of gelatine, a few bruised coriander-seeds and a slight flavoring of vanilla. Place the saucepan on the fire and stir continually until the gelatine is quite dissolved. Pass it through a fine sieve into a basin and divide into three equal quantities. Color one of these with cochineal, leaving the other two white. Have ready an equal quantity of jelly beaten up with gold-leaf. Pour half the white jelly into a shallow round tin mould packed in ice, allow it to become firm, then pour over the cochineal-colored jelly, and when this has set the gold-leaf or Dantzic jelly and finally the balance of the white or plain jelly. Cover the mould with a lid, pack the top with ice and allow it to remain until the whole is quite firm. Take out the mould, turn out the contents and cut it at once into bands or strips; decorate the top and sides of a plain mould with these, fill the center with any kind of fruit and jelly, and pack the mould again in ice. When set, turn the jelly out onto a dish, and serve.