1421. Mulberry Jelly

This is prepared in the same way as strawberry jelly (No. 1419)

1422. Macedoine Of Fruits

Tins may be made with every kind of jelly, which should be mixed with a variety of the most delicate fruits in season : these should be arranged with taste, so as to show their forms and colors to the best advantage. The fruits most appropriate for this purpose are peaches, nectarines, apricots, all kinds of plums, strawberries, raspberries, mulberries, red, white, and black currants, cherries, pears, oranges, pomegranates, grapes, etc.

1423. Orange Jelly, Garnished With Quarters Of Oranges

Peel six oranges with a sharp knife, leaving the transparent pulp quite bare; divide each into six, cutting the orange lengthwise, thus giving an angular form to the pieces; put these into a small preserving pan, with a pint of clarified syrup, and set the whole to boil on the stove-fire for not more than two minutes, then pour the pieces of oranges and their syrup into a basin, and set them aside in a cool place. Prepare about a pint of bright orange jelly in the manner directed in No. 1412, using the syrup from the pieces of oranges, which must be drained upon a sieve for that purpose. Next, imbed a plain mould in some pounded rough ice contained in an earthen pan, and proceed to garnish it with the pieces of oranges and the jelly, first pouring a little jelly on the bottom of the mould, then, when the jelly is set, arrange a layer of the pieces of oranges upon it in close circular order, one resting upon another; pour sufficient jelly upon these to reach their surface, and when this has become firm, place another layer of oranges upon it, and so on, until the mould is filled.

1424. Maraschino Jelly

To one pint of clarified syrup, add two ounces of clarified isinglass, the filtered juice of two lemons, and a gill and a half of genuine maraschino; pour this into a jelly-mould ready set in rough ice.

Note. - Jellies flavored with noyeau, kirschen-wasser, Dantzic brandy, cedratti, and all kinds of liqueurs, when made with isinglass, are prepared as the above.

1425. Variegated Jelly, A La Victoria

Prepare some jelly, with Dantzic brandy (sometimes named 'gold-and-silver-water"). Parboil and remove the skin from six ounces of pistachios, and shred each kernel into six strips. Set a jelly-mould in some pounded rough ice contained in a pan, pour a little of the jelly into the bottom of the mould, and then strew some of the prepared pistachios in it; when this has become firm, pour in a little more of the jelly and strew a few of the pistachios in it; as these layers become set, repeat the same until the mould is filled, and allow the jelly to remain imbedded in the ice for a sufficient time to congeal it properly.

1426. Panachee* Jelly

This may be prepared with any kind of light-colored jelly, which must be divided into two equal parts : add a few drops of cochineal to one-half, and leave the remainder plain. Then, imbed the mould in rough ice, pour enough of the pink jelly into the mould to reach about a quarter of an inch up the sides, and when this has become set, pour as much of the plain jelly upon it; when this has congealed, repeat another layer of the pink jelly, and go on alternating the dif-erent colored layers of jelly until the mould is filled.

The design for this kind of jelly may be varied according to taste, by attending to the following directions: -

Fill two small plain moulds with different colored jelly, such as pink and white noyeau, or amber and very light pink-orange jelly, and when these are become firm, turn the jellies out of their respective moulds upon a clean napkin. Next, imbed a plain mould in some rough ice, and then cut the different colored jellies into strips, or any kind of fancy shaped ornaments, which must be so managed as to admit of their being fitted into each other, thus entirely covering the bottom of the mould with the design so formed; a little of the jelly must first be poured at the bottom of the mould, to cause the decoration to adhere together. The sides of the mould should then be ornamented by placing alternate strips of the different jellies in a perpendicular position, and these must first be dipped in a little liquid jelly. The mould being lined according to the foregoing directions, the hollow may be filled up with either a Macedoine jelly of fruits, with any kind of cream, or with the remainder of the same, so arranged in it as to have the appearance of marble when cut.

* Derived from another French word, panache, a plume - a graceful feather. This jelly first received its name at the period of the first French Revolution, when it was customary for the representatives of the French people to wear a tri-colored plume in their hats.