Combine the same as wine jelly, and do not add the champagne until the jelly is cold. This will give one and a half pints of jelly. It is very clear and transparent, and well suited to fancy molding.
CHAMPAGNE JELLY WITH FLOWERS
Place on ice a broad round mold (a basin will serve the purpose); arrange, on a very thin layer of jelly, some pink rose petals in rosette form, or to simulate an open rose; add carefully a very little jelly with a spoon to set the decoration; when it has hardened, add a very little more, and so continue to do until the petals are half enveloped; then place in right position some angelica cut in diamond shaped pieces to simulate leaves; add a little jelly at a time until the mold is full. The petals will be bent out of shape if the jelly is not added very slowly. When unmolded place around it some green rose-leaves and a few loose pink rose-petals. A little rose-water or essence should be used with the champagne to flavor the jelly. Violets and angelica can be used in the same way, or a spray of roses with leaves can be put in a deeper mold, and when secured in position the stems cut the same as directed for molding grapes.
When flowers are used they must be very fresh.
WHIPPED JELLY OR SNOW PUDDING
Make a wine or lemon jelly (page [415]). Place it in a bowl on ice; when it is cold, but before it begins to harden, beat it with a Dover beater until it becomes white and a mass of froth. Turn it into a mold to harden. Serve with it a sauce made of boiled custard, or any preserve that will go well with the flavoring, or a compote of orange or any fruit.
JELLIES WITH FRUITS (Macédoine)
Berries or any fresh fruits, peeled and quartered, may be placed in layers, or irregularly through the entire mold, or a mixture of fruits may be used in the same way, when it is called a macédoine. The jelly may be clear or whipped. Strawberries, raspberries, currants (red and white), cherries, peaches, plums, pears, apricots, and pineapples are suitable for this use. Preserved or canned fruits well drained may also be used. Candied fruits are especially good, but should be cut into pieces, and softened in maraschino. Jellies to be used with fruits are best flavored with kirsch or maraschino.