Russian Jelly Gelee A La Russe

Take one quart of Lemon Jelly (No. 2), and when cool add two wineglassfuls of Kirsch liqueur or syrup and one wineglass of brandy; divide it into three portions, colour one with liquid carmine, one with a very little sap green, and leave the remaining part plain; whip these separately till frothy throughout, and when nearly set pour them into any fancy mould that is resting in a little ice in alternate layers, and leave it on ice till ready to serve; then dip the mould into warm water, turn out on a dish-paper, and serve for a fancy sweet for dinner, luncheon, etc.

Claret Jelly With Vanilla Cream Gelee Au Vin Rouge Et Creme Vanille

Put a quarter of a pint of water into a stewpan with four ounces of loaf-sugar; bring to the boil, and then dissolve in it not quite half an ounce of Marshall's Finest Leaf Gelatine; let it get cool, but not set: then mix into it a wineglassful of brandy, a few drops of carmine, and three-quarters of a pint of claret; pour it into the nest mould, if you have it, or any other fancy shape, with a pipe, and put the jelly away in a cool place to set; then turn out on to a dish, and garnish the centre, and at intervals round the dish, with a compote of French plums, as below. Have some cream whipped stiff, and to each half-pint add two ounces of castor sugar and a few drops of vanilla essence, and by means of a forcing bag and large rose pipe garnish between the fruits with this; sprinkle over a little pistachio that has been blanched, skinned and chopped, and serve for a dinner or luncheon sweet.

Compote Of Plums For Claret Jelly

Take half a pound of French plums, put them into a stewpan with two and a half gills of cooking claret, the peel of one lemon, and a strip of cinnamon about one inch long tied up together; sweeten with two ounces of loaf-sugar, add a few drops of liquid carmine; let it simmer gently till the liquor is reduced to a creamy thickness, remove the lemon peel, etc.; then set aside till cold and use.

Mosaic Jelly Gelee Mosaique

Take one quart of Lemon Jelly (No. 2), and line a plain Charlotte mould with it so as to form a lining to the mould about one-eighth of an inch thick; arrange the mould regularly all over with rounds of custard, about one-eighth of an inch thick, and the size of a shilling, the centres to be about the size of a threepenny-piece; as the mould is being lined with the rings they must be set carefully with more jelly to keep them in their places; fill up the centre of the mould with the little rounds and cuttings from the rings, using more jelly to set them until the mould is full. When firm turn out on a dish-paper and serve for dinner or luncheon sweet.