Do not heat the jelly a second time; merely keep it in a warm place, awaiting that on the ice to harden.
Fancy Jellies.
Jelly is sometimes formed in a mold with a cylindrical tube in the centre; the open space in the centre is then filled with whipped cream. Then, to be still more fanciful, the whipped cream may be dotted with strawberries, or any kind of preserved fruits, such as cherries, grapes, cuts of peaches, etc., etc.
Then there is ribbon jelly, or jelly made in two colors, in this way: Half of a Champagne or sherry jelly is colored quite red with a few drops of prepared cochineal; a little pale jelly is poured into the mold, and, when set, a layer of the red jelly is poured carefully over it, and so continued until the mold is filled with alternate layers of the two colors.
Italian jelly is pretty also. The mold is half filled with jelly, and, when set, a chain of cakes of blanc-mange (made rather firm, hardened in a thin layer, and cut of equal sizes with a pepper-box cover or a small tin cutter) is arranged; then the remainder of the jelly is added to the mold.
Whipped jelly makes a pretty change. When it is set a little, put it into a bowl; whip it with an egg-whisk until it is full of air-bubbles. Fill the mold, and put on ice.
What To Do With Parts of Jelly Left Over in Winter.
Add lemon-juice; beat the jelly until it becomes entirely white, which will take some time, and put it into a mold again.
Calf’s-foot Jelly.
I have made calf’s-foot jelly twice, and never intend to make it again. I would not have made it the second time, except for the purpose of succeeding, and getting a reliable receipt for this book. At the first attempt, I happened to have company who had heard that I pretended to be a cook. The jelly was opaque, tasteless, and split in two. Here is a successful receipt. It requires almost every thing known in the cooking calender; but do not attempt it with less, and after a trial use gelatine only for jellies.