Ribbon Jelly

Ingredients

• a few drops of cochineal coloring
• light jelly
• red jelly

Method

1. 1

   Color half the desired quantity of light jelly with cochineal.

2. 2

   Pour a little light jelly into a wet mold, let set, then add a layer of red jelly.

3. 3

   Alternate layers until the mold is full, allowing each layer to harden before adding the next.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 331. The excerpt below is the record exactly as published.

Rihbon Jelly. — Color half the desired quantity of lemon or any light jelly with a few drops of cochineal coloring ; pour in wet mold a little of the light jelly, and when set a layer of equal thickness of the red, and so alternate until mold is full, waiting until each layer has hardened before adding another, and keeping the jelly warm in hot water until all is used. Tapioca Jelly. — One cup tapioca, three cups cold water, juice of one lemon and a pinch of the grated peel ; sweeten to taste ; soak the tapioca in water four hours ; set in a saucepan boil- ing water; pour more lukewarm water over the tapioca, if it has absorbed too much of the liquid, and heat, stir- ring frequently. If too thick after it begins to clear, put in very little boiling water. When quite clear, put in the sugar DESSERT JELLIES. 888 and lemon. Pour into molds. Eat cold with sweetened cream flavored to taste. For a nice jelly with fruit juice put a quarter of a pound tapioca over a gentle fire in sufficient water to reach two inches above it ; use custard kettle in order that it may cook very slowly without danger of burning ; it must be stirred thoroughly about every five minutes if an ordinary sauc'epan is used ; if the water cooks away add half a cup cold water at a time, using only sufficient to keep tapioca moist enough to prevent burning ; when only very small white particles are visible in the center of the grains of tapioca, in- stead of adding more water stir in a pint of any fruit juice, or the syrup from canned or preserved fruit, and let it be slowly absorbed by the tapioca. Unless the fruit juice is quite sweet enough, sugar ' may be aaded, to make the tapioca palatable ; when it has absorbed the fruit, turn it out into a plain mold or bowl, and let stand until perfectly cold before using. Milk and powdered sugar may be served with it; or it may be iced and ."erved alone. Whipped Jelly*

Cook this with the app: pantry check, scaling, and the assistant.