À la mode cookery

Free all from their stalks, then put them into a rich syrup (see under ' Syrup,' p. 224) ; flavour with either maraschino or noyau and a little brandy ; colour the syrup with a little carmine, and serve in a glass dish arranged prettily to blend the colours. Add to the fruit one of the bottles of fruit in syrup sold by all grocers ; the bananas should be cut in rounds about half an inch in depth. Whipped cream may be mixed with it if desired. Macedoine Jelly Wet a mould with cold water, then pour into it a little dissolved calf's-foot jelly and allow it to cool. Place in the hollows of the mould grapes, slices of M bananas, then pour in another layer of jelly and let it set. Add more fruit, also crystallised violets and rose-leaves. Continue till the mould is full ; put on ice, and, when cold, turn out and serve whipped cream round it. (See Plate XX.) Mulberry Jelly Mash the mulberries and pass them through a sieve, then put the juice into a preserving-pan and reduce it. Add twelve ounces of loaf sugar to each pound of juice ; boil it till it leaves the sides of the pan, and put it into small moulds. When set turn out. This makes a very nice dessert sweet. Neapolitan Cream Put half an ounce of leaf gelatine into a small saucepan with a gill of cold water to soak, next place it on the fire and stir till the gelatine is melted. Whip to a stiff froth a pint of double cream and stir into the gelatine through a strainer ; divide the cream into five equal parts, and put each part into a separate basin. Mix two table-spoonfuls of made coffee into one, a table-spoonful of maraschino or white curacoa liqueur into a second, three table-spoonfuls of pounded pistachios tinted with sap-green colouring into the third, two table-spoonfuls of strawberry jam passed through a sieve coloured with a little cochineal into the fourth, and into the fifth two table-spoonfuls of apricot jam passed through a sieve and coloured with apricot yellow and the smallest quantity of saffron yellow. Have a Neapolitan mould ready, and, if one is not handy, use a plain round mould and put a layer of lemon jelly coloured red at the bottom. When this is set, add one at a time the different creams in layers, waiting till each has set before putting in another. Put on ice for three hours, turn out, and ornament with sugar violets and glace cherries. (See Plate XX.) Orange Chartreuse Make a quart of orange jelly. Take some tangerine oranges, peel them and divide them into sections, clearing away all white skin and pips. Melt the jelly enough to pour out. Have two plain round moulds, one an inch larger in diameter than the other. Pour a very little of the jelly at the bottom of the larger mould, let it set, then place on it some of the quarters of oranges in rounds ; cover with more jelly, but only enough to get a plain service. Lay on ice to set ; when quite firm, place the smaller mould inside, oiling the bottom which touches the jelly with sweet oil. The mould must be very accurately put in. In the space between the mould place quarters of orange, and then jelly, and so on, till the mould is full, but at each layer the mould must be put on ice.