For these double molds are used (see page [386]).
No. 1. Make the outside layer of any transparent jelly. When hard remove the inner mold and fill the space with the same jelly whipped until foamy. No. 2. The outside a transparent jelly, the inside one of different flavor and color, such as champagne and maraschino colored pink, orange and strawberry, lemon and coffee. No. 3. The outside champagne jelly, the inside whipped jelly mixed with macédoine of fruits. No. 4. The outside wine or maraschino jelly, the filling pain de fraises (see page [419]). No. 5. The outside fruits in clear jelly, the inside Bavarian cream. No. 6. Maraschino jelly, center Bavarian cream mixed with crushed peaches or with apricot jam.
RIBBON JELLY
Make a plain jelly; divide it into three parts; flavor one with maraschino; the second with strawberry-juice, and deepen the color with a little carmine (see page [392]); the third with orange, noyau, or any other flavor, and whip it until foamy. Put it into mold in layers, beginning with the lightest.
ITALIAN JELLY
Make a plain blanc-mange (see page [399]). Let it set in a layer one half inch thick; cut it into small circles, diamonds, or fancy shapes with cutters. Arrange these pieces in some design around or inside a mold of transparent jelly (see molding jellies, page [324]). The blanc-mange may be colored pink, green, or yellow, and gives a very pretty effect.
DANTZIC JELLY
This is a very clear, ornamental jelly, the gold-leaf giving it the appearance of Venetian glass, and is good in individual molds to serve with ices. Use the receipt for wine jelly, omitting the wine and making the amount of liquid right by using more water; clarify or strain it several times to make it very brilliant; when it is cold add two tablespoonfuls each of eau de vie de Dantzic (see page [390]) and brandy.
WHAT TO DO WITH JELLY LEFT OVER
Add a little lemon-juice, and beat the jelly until it becomes entirely white, which will take some time; turn it again into a mold to set. If there is not enough jelly for this, cut the jelly into fine dice with a knife as directed for cutting aspic on page [323], and beat into it lightly an equal quantity of meringue. This should be prepared in a cold place.