Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

To unmold: dip the mold in hot water a second, turn over on dish, and serve in a border of whipped cream. 640.— SWISS PEACH MERINGUE. Line a dome-shaped jelly mold with a pink colored marschino jelly, then place half a preserved peach in the bottom and fill some more of the jelly over the fruit, and set cold to become firm. Prepare the Charlotte Russe Cream No. 601 and fill on top of the fruit. To serve: turn out so the fruit appears on top. Serve in a border of whipped cream. 641.— MACEDOINE OF FRUIT. Line a jelly mold with a clear liquor jelly. After the jelly has set, put in one layer of strawberries or raspberries; pour over a little jelly and let set. Put on one layer of ripe peaches cut in dice; more jelly; then a layer of blackberries or blue grapes; a little more jelly, and a layer of green grapes, etc., and continue in alternating layers till the form is filled. Keep on ice till firm and serve with whipped cream, or with a cold cream sance. For a large party this jelly may be made very attractive in a border mold with a large centre tube; filling the centre, after the jelly is turned from the mold, with whipped cream. Or, by making a separate Bavarian cream in a mold which fits into the centre of the border mold, and place this in the centre when ready to serve. The macedoines may be made with any fruit in season, or in combination with French fruits glaces, or preserved fruits. The French fruits should be softened in a liquor syrup before using. 642.— STRAWBERRY AND RASPBERRY JELLIES WITH GELATIN. I quart water, i quart fruit juice, 2 lbs. sugar, 3 ozs. gelatin. Soak the gelatin, make a clear syrup of the water and sugar, filter the fruit juice same way as for fruit syrups (see No. 58). Add the gelatin to the hot syrup, and mix with the fruit juice. Add a little coloring, if required; fill into forms, like other jellies. 643.— ORANGE JELLY. Take one pint of simple syrup No. 61. Have it very clear. Press the juice of twelve oranges and two lemons to make one pint of juice; add one and one-half ounces of soaked gelatin to the warm syrup, and mix syrup and the filtered juice. Fill into forms, let become firm and serve. A favorite way of serving this jelly is to cut baskets from oranges, scallop the sides and handle and remove the pulp. The juice may be used for the jelly. Set the baskets on ice, or, better, in a freezing closet to get firm, and fill with the jelly. Decorate with cherries and angelica. The jelly may be served as a ribbon jelly, one part colored a deep red, like blood orange, and the other part orange-yellow; and filled into the forms in alternating layers. 644.— LEMON JELLY. Prepare like the Orange Jelly No. 643. Use one pound of sugar, one and one-half ounces of gelatin, the juice of ten lemons, and enough water to make one quart syrup and juice. Other jellies of this kind can be made in the same proportions, using one pint of strong coffee or tea, with one pint of syrup; or one pint of wine, with the same amount of gelatin. The juice of some lemons may be added and clarified with the syrup to liquor jellies; also to jellies with the flavor of orange flower or violets and roses. 645.— PUNCH JELLY. Prepare the Orange or Lemon Jelly, Nos. 643 and 644, and flavor with some good rum. 646.— CRUSHED FRUITS AND COMPOTES OF FRUIT IN FORMS. Prepare berries and other fruits in the same way as for marmalade (see Preserves No. 13). Use ten ounces of sugar to each quart of fruit (more if the fruit is very tart). Stir juice and sugar till well dissolved and clear. Warm lightly and add one ounce of dissolved gelatin. Stir slowly on ice till it begins to thicken, then fill into forms. Let become firm and serve with cream. 647.— COMPOTE OF MIXED FRUITS.