This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Table jellies are made of gelatine, sugar, flavorings, and either water and fruit juice or water and wine. Rule: 1 qt. water or juice, 1 1/2 oz. gelatine, 2 lemons, 8 oz. sugar, all boiled together, then strained. By adding white of eggs before boiling it can be made brilliantly clear and can be colored to any desired tint. Set in moulds in a cold place until firm and solid, then turned out on a dish covered with a folded napkin.
Strawberry jelly colored red with whole strawberries in it.
Pineapple jelly, with pieces of pineapple in it.
Maraschino flavored jelly with whole fruits in it.
Cherry-brandy jelly with whole strawberries.
Maraschino jelly with halves of apricots in it.
A mould of two or more colors of jelly in layers; ribbon jelly.
Jelly whipped to a froth while cooling on ice, then moulded.
Whipped jelly with brandy.
Whipped jelly with maraschino and small fruits.
A very acceptable combination of gelatine jelly made with one-third sherry or any good wine; served in saucer of whipped cream, or in a whole mould with whipped cream jelly mould, And for puddings, aspics, creams, or ices around it.
Border moulds are made; the outer rim to be filled with jelly and turned out when set, the well in the center of the jelly filled with whipped cream and perhaps strawberries and other such additions.
Same plan as with whipped cream and best in hot weather.
All jellies named for some fruit or liqueur are either made with a proportion of the juice of the fruit, or with pieces or slices set around the mould; or are flavored with the liqueurs, as benedictine, kummel, anisette, kirsch-wasser, etc.
Fancy form; specialty. Two jellies, one colored pink and flavored with strawberry; other uncolored, flavored with kirschwasser; both portions whipped on ice, and before set filled into the mould in alternate layers or portions; turned out on ornamental stand of candy.
Fancy form; specialty. Clear, bright jelly filled in glasses in liquid state, whipped jelly on top; made cold.
Fancy form; specialty. Clear, brown jelly vanilla-flavored, filled in slender ale-glasses in liquid state, more jelly whipped to foam and piled on top.
Same plan as preceding, but red wine-jelly set solid an inch deep in a pan; foam of whipped jelly and white of egg flavored with maraschino spread.an inch deep on top when the first is set; all made very cold, cut out in blocks and served in glass-plates.