The encyclopaedia of practical cookery

J ellies — continued. apricots, greengages, and dried cherries. Pour a little ' Jelly at the bottom of a plain cylinder-mould, then a layer I of fruit, a layer of Jelly, and so on until the m'ould is j nearly full. Pack the mould in ice ; when set, fill the mould up with plain Jelly, put a baking-sheet with ice on it over i the mould, and let it freeze for two hours. Turn the Jelly out of the mould, and serve. Sweet Jelly with Macedoine of Fruits flavoured with Maraschino. — Procure a double-bottomed macedoine-mould, pack it in pounded ice, filling the double bottom also with ice. Prepare a clear Jelly, and when cool mix with it 1 wineglassful of maraschino ; fill the hollow of the mould round the double bottom with the Jelly, and leave it for half-anliour to set. Prepare a macedoine with several kinds of raw or cooked fruit. Put some more maraschino Jelly in a copper basin, and stand it on ice till thick ; then mix in the macedoine of fruit. Take the ice out of the double bottom of the Jelly- mould, fill it with hot water, then unhook the double bottom and lift it out at once, fill the hollow that is left with the macedoine, and leave it packed fast in the ice for one hour longer. Make a gum-paste stand, either red or | green, ornamented with white, turn the Jelly on to it, surround | the base with slices of raw pine-apple that have soaked in syrup or syrup and rum for an hour, and serve quickly. Sweet Jelly with Whipped Cream.- Prepare IV pints of clear Jelly, flavoured to taste. Binse the inside of a cylinder- [ mould with cold water, fill it with the Jelly, and stand it on ice till set. Whip f pint of thick cream together with a glass of white wine and a little sugar. When the Jelly is firm, turn it on to a dish, fill the centre with whipped cream, pour a little round the dish, garnish the Jelly with candied cherries, and serve. See Fig. 989. Venetian Jelly. — Put loz. of soaked gelatine into a saucepan with f pint of hot water, and place it over the fire until dissolved ; then add the juice of three lemons and jib. of coarselycrushed loaf sugar. Beat the whites and shells of three eggs, stir them into the Jelly, and boil for five minutes longer. Take the Jelly off the fire, strain it, and mix in 3 wineglassfuls of sherry and 1 wineglassful of brandy. Decorate the interior of a plain mould with small pieces of candied peel, dipping in the Jelly to make them stick, then half-fill the mould with the Jelly and leave it until set. Put Joz. of soaked gelatine in a saucepan with J- pint of milk and 2oz. of caster sugar, stir over the fire until dissolved, then move it to the side and stir in quickly the beaten yolks of two eggs. Move the custard away from the fire and let it cool. Moisten jib. of sponge cakes with as much sherry as they will absorb, then lay them on the top of the set Jelly in the mould ; when the custard has cooled sufficiently fill the mould up with it, and stand it on ice for an hour or two. When ready, dip the mould in warm water, wipe it, and turn the contents on to a fancy dish.