Variegated Jelly. ✠
- 1 quart of clear jelly.
- ½ teaspoonful prepared cochineal or red currant juice.
- 1 cup white blanc-mange.
Divide the jelly into two equal portions, and color one with a very little prepared cochineal, leaving the other as it is, of a pale amber. Wet a mould with cold water and pour in a little of the latter. Set the mould in the ice, that the jelly may harden quickly, and so soon as it is firm pour in carefully some of the red. Set back upon the ice to get ready for the amber, adding the two colors in this order until you are ready for the base, which should be wider than the other stripes, and consist of the white blanc-mange. Keep both jelly and blanc-mange near the fire until you have filled the mould—I mean, of course, that intended for the latest layers. Let all get very firm before you turn it out.
You may vary two moulds of this jelly by having the blanc-mange base of one colored with chocolate, a narrow white stripe above relieving the grave effect of the brown.