Tunisian Jelly, Ribboned

Prepare about a quart of strawberry jelly, the same as for No. 3183, also a quart of lemon jelly into which has been added a gill of kirsch; put this last into a tin basin and beat it on ice until it becomes white. Incrust a cylindrical mold (Fig. 150) on ice; pour into its bottom a half-inch thick layer of the white jelly and let get quite hard; then on it pour a layer of the strawberry jelly of the same thickness as the other, and leave it also to harden; on this pour another one of white jelly, and continue the same until the mold is completely full, and let the whole get thoroughly hard on ice. Unmold it at the last moment.