racked ice, pour in a few spoonfuls
jelly and when hard lay in some of the fruit, either each kind by
itself in small clusters or mixed one with the other; pour over this
sufficient jelly to cover the fruit; let it get hard and again lay
over some fruit; continue alternately with fruit and jelly till form
is full; cover and let it remain in ice till firm; in serving dip
the form into hot water, wipe it dry and turn the macedoine onto a
round dish. In winter preserved fruit and apples and pears may be
used. The apples and pears are to be cut into quarters and boiled
for a few minutes in sugar syrup. The latter should be colored with
a little cochineal.

167. +Gelee a la Moscovite.+-- Any kind of fruit jelly may be used
for this, using only half the quantity of gelatine as for jelly; put
into a form, cover it, paste a strip of buttered paper around the
edge of cover and pack the form in ice and rock salt for 2 hours;
only freeze about an inch all around, leaving it soft in the center;
preserved fruit may be mixed with the jelly before it is put into
the form; serve the moscovite in a glass dish and garnish with fruit
or fancy cake.

168. +Orange Baskets (with Jelly).+-- Choose 1 dozen large oranges
and cut them into the shape of small baskets with handles; this is
done by holding the orange in the left hand and cutting with a
penknife a small quarter from each side of the orange toward the
top, so as to leave the skin for the handle 1/2 inch wide; then cut
the skin evenly all around; next separate the inside from the
outside skin with the penknife and completely hollow the orange out,
so that only little more than half of the skin with the handle is
left; cut the edges into small scallops with a scizzors and lay the
baskets in cold water; press out the juice from the oranges and with
it make a jelly (see Orange Jelly); take the baskets from the water,
wipe dry and with a napkin under them set on a tray; have the jelly
on ice and when it begins to thicken fill up the baskets and place
them on ice; if there should be any small holes in the baskets paste
them up from the outside with butter, which must be removed before
serving; serve on a napkin and garnish with green leaves. These
baskets may also be filled with Gelee Russe.

169. +Orange Quarters Used for Garnishing Jellies and Other
Dishes.+-- Take 6 large oranges, cut out a round piece on the side of
stem and hollow out so that nothing is left but the outside skin;