I have invented some few new jelly moulds, the designs of which are shown in the accompanying plates, also some new fruit atelettes (which will be found at the end of this work), one of which, placed at the top of a jelly when turned out, is a very handsome addition.
No. 1226. Gelée de Dantzic aux Fraises.
Take a quart of jelly clarified as above, with which mix four glasses of eau de vie de Dantzic, reserving the gold leaves by letting them set at the bottom of the glass, mix four tablespoonfuls of the jelly with it, have a cylinder mould and place it in ice, put the jelly with the leaves first in, so that the gold will show at the top of the jelly when turned out, place a fine strawberry in each knob of the mould, then add a little more jelly, when nearly set add more strawberries, sticking them to the sides of the mould and arranging them as tastefully as possible, fill up by degrees or you would have all the strawberries swimming at the top; when finished and quite set it is ready to turn out, which is done by dipping the mould in warm water; wipe quickly with a cloth, shake the mould gently, turn over carefully upon your dish, and draw the mould off quite straight. Two glasses of pale brandy may advantageously be added to the jelly.
No. 1227. Gelée de Maresquin aux Pêches.
Take a quart of jelly clarified as before, to which add four glasses of the best Italian maresquino, have four nice ripe peaches, but perfectly sound, which cut into quarters, bury a cylinder mould in ice, place a little jelly at the bottom, then arrange some of the pieces of peaches, which cover with jelly; when nearly set arrange the remainder, and fill up the mould, proceeding as in the last. The fruit will impart its own peculiar flavour to the jelly.
No. 1228. Gelée de Noyeau aux Abricots.
Flavour a quart of jelly clarified as before with four glasses of the best noyeau, (here I must remark that if the liquors used are not of the best quality it would render the jelly cloudy and very unsightly,) have six nice ripe deep-coloured apricots, which cut in quarters and arrange tastefully in your mould, proceeding as in the two preceding articles. Observe in arranging the fruit in your mould that each piece is separate, so as to leave some parts of the jelly transparent, otherwise it would appear very heavy and ungraceful.
No. 1229. Gelée Macédoine aux Fruits de belle saison.
Prepare a quart of jelly as directed (No. 1225) putting the gold leaves in the mould, which you have previously surrounded with ice, have ready twelve very fresh strawberries, twelve black grapes, twelve very white cherries, and one peach or apricot cut in six, put six strawberries at the bottom, with a piece of peach between each, cover with jelly, when set place in another row of fruit, proceeding thus until full, but not putting the fruit too close together and variegating it as much as possible, or if in winter and the above fruit cannot be obtained prepare three small apples, (golden pippins,) which cut into quarters and put into a stewpan, with the juice of a lemon and one ounce of powdered sugar, set them over a slow fire to stew till tender, then put them out on a plate to cool, peel and take all the pith from two small oranges, which cut in quarters, have also a few brandied cherries and some fine black and green grapes; arrange the whole tastefully in your mould, filling with jelly as before directed.