ruit as is laid in the jelly; for instance, an
open jelly with strawberries might have, piled in the centre, a few of
the same fruit prettily arranged, or a little whipped cream might be
substituted for the fruit.

[Illustration: JELLY MOULDED WITH CHERRIES.]

_Time_.--One layer of jelly should remain 2 hours in a very cool place,
before another layer is added. _Average cost_, 2s. 6d.

_Sufficient_, with fruit, to fill a quart mould.

_Seasonable_, with fresh fruit, from June to October; with dried, at any
time.

JELLY OF TWO COLOURS.

1441. INGREDIENTS.--1-1/2 pint of calf's-feet jelly No. 1416, a few
drops of prepared cochineal.

[Illustration: JELLY OF TWO COLOURS.]

_Mode_.--Make 1-1/2 pint of jelly by recipe No. 1416, or, if wished more
economical, of clarified syrup and gelatine, flavouring it in any way
that may be preferred. Colour one-half of the jelly with a few drops of
prepared cochineal, and the other half leave as pale as possible. Have
ready a mould well wetted in every part; pour in a small quantity of the
red jelly, and let this set; when quite firm, pour on it the same
quantity of the pale jelly, and let this set; then proceed in this
manner until the mould is full, always taking care to let one jelly set
before the other is poured in, or the colours would run one into the
other. When turned out, the jelly should have a striped appearance. For
variety, half the mould may be filled at once with one of the jellies,
and, when firm, filled up with the other: this, also, has a very pretty
effect, and is more expeditiously prepared than when the jelly is poured
in small quantities into the mould. Blancmange and red jelly, or
blancmange and raspberry cream, moulded in the above manner, look very
well. The layers of blancmange and jelly should be about an inch in
depth, and each layer should be perfectly hardened before another is
added. Half a mould of blancmange and half a mould of jelly are
frequently served in the same manner. A few pretty dishes may be made,
in this way, of jellies or blancmanges left from the preceding day, by
melting them separately in a jug placed in a saucepan of boiling water,
and then moulding them by the foregoing directions. (See coloured plate
S1.)

_Time_.--3/4 hour to make the jelly.

_Average cost_, with calf's-feet jelly, 2s.; with gelatine and syrup,
more economical.

_Sufficient_ to fill 1-1/2 pint mould. _Seasonable_ at any time.

_Note_.--In making the j