Little Piccolo Jellies Petites Gelees A La Piccolo

Take some egg moulds and line them one-eighth of an inch thick with Lemon Jelly (No. 2), having the moulds open for the purpose; when the moulds are lined fill up the top parts with two coloured creams, using forcing bags and plain pipes for the purpose, and partly fill up the bottom part of the moulds with finely-shredded blanched sweet almonds and pistachio nuts; in the centre of each put a little liquid jelly, then close up the moulds, place them on ice till set, and turn out on a piece of wet foolscap paper; then take some little china or plated cups and partly fill them with some chopped lemon jelly, place in each of them one of the little jellies, then place a little more jelly round the edges, and serve on a dish on a paper or napkin for dinner or luncheon. These make a very pretty sweet for ball suppers, etc.

Cream For Piccolo Jellies

Take half a pint of cream, whip it stiffly, then mix with it a gill of strong lemon jelly (that has been reduced by boiling from half a pint), flavour with half a wineglass of brandy and a tablespoonful of Noyeau liqueur or syrup, divide into two parts, colour one with carmine and the other with sap green to a pale pistachio colour, stir on ice till setting, then put into forcing bags and use.

Little Neapolitan Jellies Petites Gelees A La Napolitaine

Line some little fancy moulds, such as used for Salads a la Russe {see recipe), with Lemon Jelly (No. 2) about one-eighth of an inch thick; when set fill up the inside with different coloured and flavoured cream prepared as below, using for each cream a small forcing bag with plain pipe; then fill up the moulds with more jelly, which must be quite cool but not set, and leave them till the jelly is firm; dip each one separately into hot water, and turn out on a dish on a paper and serve for dinner, etc.

Cream For Neapolitan Jellies

For ten to twelve moulds take half a pint of stiffly-whipped cream and mix with it one and a half gills of lemon jelly while liquid, then divide it into four or five portions; colour each with a different colouring, such as sap green, carmine, coffee brown, etc, and flavour each part with a different essence; stir each in a small stewpan or basin on some ice till the mixture begins to thicken, then put in separate bags and use.

Little Jellies With Strawberries Petites Gelees Aux Fraises

Take some little bouche or other fancy moulds such as used for 'Little Salads of Lobster a la Russe' (see recipe), and line them thinly with Lemon Jelly (No. 2), flavoured with Chartreuse or Maraschino liqueur; fill in the tops of the moulds with a little blanched and shredded pistachio nuts that are set with a little of the same jelly coloured with a little sap green; set this, garnish with a little more jelly, and then fill in the moulds with fresh strawberries, form a little border-in the bottom of the mould with a little more pistachio, and fill up the moulds with the jelly; leave till set, then turn out in the usual way on a dish on a dish-paper, and serve for a dinner or luncheon sweet or for any cold collation. They are very pretty for any cold service.