Oranges Filled With Jelly

This is one of the fanciful dishes which make a pretty appearance on a supper table, and are acceptable when much variety is desired. Take some very fine oranges, and with the point of a small knife cut out from the top of each a round about the size of a shilling; then with the small end of a tea or egg spoon, empty them entirely, taking great care not to break the rinds. Throw these into cold water, and make jelly of the juice, which must be well pressed from the pulp, and strained as clear as possible. Colour one half a fine rose colour with prepared cochineal, and leave the other very pale; when it is nearly cold, drain and wipe the orange rinds, and fill them with alternate stripes of the two jellies; when they are perfectly cold cut them in quarters, and dispose them tastefully in a dish with a few light branches of myrtle between them. Calf's feet or any other variety of jelly, or different blamanges, may be used at choice to fill the rinds: the colours, however, should contrast as much as possible.

Constantia Jelly

Infuse in a pint of water for five minutes the rind of half a Seville orange, pared extremely thin; add an ounce of isinglass; and when this is dissolved throw in four ounces of good sugar in lumps; stir well, and simmer the whole for a few minutes, then mix with it four large wineglassesful of Constantia, and strain the jelly through a fine cloth of close texture; let it settle and cool, then pour it gently from any sediment there may be, into a mould which has been laid for an hour or two into water. We had this jelly made in the first instance, for an invalid who was forbidden to take acids, and it proved so agreeable in flavour that we can recommend it for the table. The isinglass, with an additional quarter ounce, might be clarified, and the sugar and orange-rind boiled with it afterwards.

Water, 1 pint; rind 1/2 Seville orange: 5 minutes. Isinglass, 1 oz.; sugar, 4 ozs.: 5 to 7 minutes. Constantia, 4 large wineglassesful.

Fancy Jellies

To give greater transparency of appearance to jelly, it is often made jn a mould with a cylindrical tube in the centre. The space left in the centre is sometimes filled with very light, whipped cream, flavoured and coloured so as to eat agreeably with it, and to please the eye as well: this may be tastefully garnished with preserved, or with fresh fruit. Italian jelly is made by half filling a mould of this, or any of more convenient shape, and laying round upon it in a chain, as soon as it is set, some blamange made rather firm, and cut of equal thickness and size with a small round cutter; the mould is then filled with the remainder of the jelly, which must be nearly cold, but not beginning to set. Brandied morella cherries, drained very dry, are sometimes dropped into moulds of pale jelly; and fruits, either fresh or preserved, are arranged in them with exceedingly good effect when skilfully managed; but this is best accomplished by having a mould for the purpose, with another of smaller size fixed in it by means of slight wires; which hook on to the edge of the outer one.

By pouring water into this it may easily be detached from the jelly; the fruit is then to be placed in the space left by it, and the whole filled up with more jelly; to give the proper effect, it must be recollected that the dish will he reversed when sent to table.