RIBBON JELLY.
Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water for twenty minutes, then add the same quantity of boiling water. Stir until dissolved, and add the juice and peel of two lemons, with wine and sugar sufficient to make the whole quantity one quart. Have ready the white and shell of an egg, well beaten together, and stir these briskly into the jelly; then boil for two minutes without stirring, and remove it from the fire; allow it to stand two minutes, then strain it through a close flannel bag. Divide the jelly in two equal parts, leaving one pint of a yellow colour, and adding a few drops of prepared cochineal to colour the remainder a bright red. Put a small quantity of red jelly into a mould previously soaked in cold water. Let this set, then pour in a small quantity of the pale jelly, and repeat this until the mould is full, taking care that each layer is perfectly firm before pouring in the other. Put it in a cool place, and the next day turn it out. Or, the mould may be partly filled with the yellow jelly, and when this is thoroughly set, fill up with the red.
Ribbon jelly and jelly of two colours can be made in any pretty fancy mould (there are many to be had for the purpose); of course one colour must always be perfectly firm before the other is put in, or the effect would be spoilt by the two colours running into each other. Ribbon jelly can be made with two kinds of Nelson's Bottled Jelly. The Sherry will be used for the pale, and Cherry or Port Wine jelly for the red colour. Thus an elegant jelly will be made in a few minutes.