To Turn-out Jellies And Creams

Dip the mould into hot water, pass a clean cloth over the bottom to absorb any moisture, place the plate or dish over the bottom of the mould, turn them over together and then lift off the mould.

Lemon Jelly Gelee Au Citron

Lemon Jelly referred to in the following recipes as No. 1 is that given in vol. i. page 351. Lemon Jelly referred to as No. 2 is prepared in the same way, but made stronger by using two ounces of Marshall's Finest Leaf Gelatine, instead of one and a half ounces. This is necessary when the jelly has to bear garnishing.

Jelly A La Duchesse Gelee A La Duchesse

Take one quart of Lemon Jelly (No. 1), when cool flavour with a wineglass of Noyeau, a wineglass of Kirsch liqueur, a wineglass of brandy; when the jelly is beginning to set, add to it one ounce of very finely-shredded blanched pistachio nuts, and one ounce of fresh cocoanut that has been peeled, and then cut in Julienne shreds about one inch long; pour into any fancy jelly mould, and, when set, turn out and serve in the usual manner.

Jelly A La Carlton Gelee A La Carlton

Take one quart of Lemon Jelly (No. 1), flavour it when cool with two wineglasses of orange brandy and one wineglass of Chartreuse liqueur; mix with it one tablespoonful of very finely-shredded uncrystallised cherries, one ounce of blanched Jordan almonds that are cut in slices lengthwise; pour this into a fancy jelly mould that is lined with Lemon Jelly (No. 2) and garnished with shredded blanched pistachios that are sprinkled over the mould lightly, and then set with more jelly. Turn out in the usual way on a paper, and use at any time as a sweet.

Punch Jelly Gelee Au Punch

Take one quart of Lemon Jelly (No. 1), flavour it when cool with one large wineglass of rum, one wineglass of sherry, one wineglass of brandy; pour into any fancy jelly mould and leave till cold, then turn out in the usual way and serve for dinner or ball supper, etc.

Dantzic Jelly Gelee A La Dantzic

Take a quart of Lemon Jelly (No. 1). and when cool flavour with three wineglasses of any liqueur or wine, as preferred; divide it into two parts, and mix in one a few drops of liquid carmine, and garnish with gold leaf, which must be carefully added to the jelly by means of a sharp-pointed knife; leave the other part uncoloured, and garnish it with silver leaf. Take any pretty jelly mould and put it in a basin on some pounded ice. Pour into it some of the red-coloured jelly to about one inch deep, let this set, then put a layer the same depth of the white, and so continue till the mould is full; leave till set and cold, then turn out on a silver or glass dish on a fancy paper - the gilt papers are most effective for this purpose, especially if for use by artificial light.

Monte Carlo Jelly Gelee A Ia Monte Carlo

Take some Lemon Jelly (No. 2), garnish it with gold and silver leaf, and divide it into three parts; colour one with a few drops of sap green, one with carmine, and leave the other plain. Take a fancy timbal mould with a pipe, place it on ice, and line it one-eighth of an inch thick with plain jelly; then garnish with little fern-leaves here and there, set these again with jelly, then fill up the mould with layers of the coloured jelly, leaving each on ice till firm; then dip the mould into hot water and turn out, garnish round the jelly with iced macedoine of fruits (see recipe), and when going to table place a lighted night-light in the pipe space in the centre of the jelly.