Make a wine or lemon jelly (page 415). Place it in a bowl on ice; when it is cold, but before it begins to harden, beat it with a Dover beater until it becomes white and a mass of froth. Turn it into a mold to harden. Serve with it a sauce made of boiled custard, or any preserve that will go well with the flavoring, or a compote of orange or any fruit.
Berries or any fresh fruits, peeled and quartered, may be placed in layers, or irregularly through the entire mold, or a mixture of fruits may be used in the same way, when it is called a macedoine. The jelly may be clear or whipped. Strawberries, raspberries, currants (red and white), cherries, peaches, plums, pears, apricots, and pineapples are suitable for this use. Preserved or canned fruits well drained may also be used. Candied fruits are especially good, but should be cut into pieces, and softened in maraschino. Jellies to be used with fruits are best flavored with kirsch or maraschino.
JELLY WITH A BUNCH OF GRAPES MOLDED IN IT. (SEE PAGE 414).
For these double molds are used (see page 386).
No. 1. Make the outside layer of any transparent jelly. When hard remove the inner mold and fill the space with the same jelly whipped until foamy. No. 2. The outside a transparent jelly, the inside one of different flavor and color, such as champagne and maraschino colored pink, orange and strawberry, lemon and coffee. No. 3. The outside champagne jelly, the inside whipped jelly mixed with macedoine of fruits. No. 4. The outside wine or maraschino jelly, the filling pain de fraises (see page 419). No. 5. The outside fruits in clear jelly, the inside Bavarian cream. No. 6. Maraschino jelly, center Bavarian cream mixed with crushed peaches or with apricot jam.
Make a plain jelly; divide it into three parts; flavor one with maraschino; the second with strawberry-juice, and deepen the color with a little carmine (see page 392); the third with orange, noyau, or any other flavor, and whip it until foamy. Put it into mold in layers, beginning with the lightest.
Make a plain blanc-mange (see page 399). Let it set in a layer one half inch thick; cut it into small circles, diamonds, or fancy shapes with cutters. Arrange these pieces in some design around or inside a mold of transparent jelly (see molding jellies, page 324). The blanc-mange may be colored pink, green, or yellow, and gives a very pretty effect.
This is a very clear, ornamental jelly, the gold-leaf giving it the appearance of Venetian glass, and is good in individual molds to serve with ices. Use the receipt for wine jelly, omitting the wine and making the amount of liquid right by using more water; clarify or strain it several times to make it very brilliant; when it is cold add two tablespoonfuls each of eau de vie de Dantzic (see page 390) and brandy.
Add a little lemon-juice, and beat the jelly until it becomes entirely white, which will take some time; turn it again into a mold to set. If there is not enough jelly for this, cut the jelly into fine dice with a knife as directed for cutting aspic on page 323, and beat into it lightly an equal quantity of meringue. This should be prepared in a cold place.