Moscovite of Strawberries

Put one pint of clear gelatine jelly (No.106) into a glazed vessel, having it only half as thick as usual but much sweeter. In another vessel have a pint of strawberry pulp; mixing with a grated slice of fresh pineapple, a small tied bunch of lemon or orange peel, a bit of vanilla, the juice of five or six oranges and half a pound of powdered sugar, let the whole macerate for a quarter of an hour, then strain and mix it in with the jelly. Pour this preparation into a large jelly mold furnished with a cover (Fig.144), and let freeze for at least two hours in a pail with salted ice and saltpetre. At the last moment remove the paste from the mold, also the cover, and dip briskly in warm water; wipe and turn the jelly out on a cold dish, and surround it with a garnishing of small cakes.