Jelly with Fruits and Kirsch

Prepare about a quart of clarified gelatine with sugar, the filtered juice of four lemons, orange peels and the juice of two oranges. Try its consistency in a small mold on ice. Incrust an ornamental jelly mold (Fig.149) or else a plain cylindrical mold (Fig.150) on ice. Prepare a macedome of either fresh or candied fruits, having greengages, apricots, pineapples, cherries, small quartered and peeled oranges, small balls of white apples, cooked in white syrup, and small balls of pears cooked red and also some strawberries or raspberries, currants or grapes. Candied fruits should be washed in warm water, then carefully dried, while the fresh ones should remain in their natural state. Take as much of these fruits as are necessary to fill the mold, varying the different kinds; pour the jelly into a small tin basin, mix in with it a gill of kirsch and lay it on ice, stirring it around with a clean tinned spoon until it commences to set, then put in the selected fruits, either cut up or whole. Take up this preparation with a silver soup ladle and pour it into the mold until it reaches the top, then cover over with a round sheet of paper and close with a deep cover (Fig. 146) filled with pounded ice; keep it this way for three-quarters of an hour. At the last moment dip the mold in hot water, wipe dry and invert on a cold dish. For a change, or should the jelly appear weak, the mold can be frozen with a little salted ice, but only ten or twelve minutes previous to serving.