The Century Cook Book Part 85

1 cupful of champagne.

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.

[Ill.u.s.tration: PINK JELLY GARNISHED WITH PINK CARNATIONS.]

=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 ma.s.s 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 (Macedoine)=

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 macedoine. 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.

=RUSSIAN JELLIES=

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 s.p.a.ce 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 macedoine 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 gla.s.s, 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 quant.i.ty of meringue. This should be prepared in a cold place.

=PAINS AUX FRUITS, OR JELLIED FRUITS=

PAIN DE FRAISES (STRAWBERRIES)

Crush the berries to a pulp; sweeten to taste, and add a little flavoring, either orange and lemon juice, maraschino or Curacao. To a pint of the pulp add a half box, or one ounce, of Cooper's gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water. Stir until it begins to set; then turn it into a china mold to harden. The mold may be ornamented with blanched almonds split in two, and arranged in star shapes. When a tin mold is used for fruits, it is well to coat it first with plain jelly (see page 323), as tin sometimes discolors fruit juices. A little carmine may be used to heighten the color of red fruits. Raspberries, cherries, peaches, apricots, plums, pineapples, or oranges can be used in the same way. This gives a very good dessert with little trouble.

Serve with cream.

=SUPReME OF STRAWBERRIES=

Make a pain de fraises; place it on the outside of a double mold (see page 325), and fill the center s.p.a.ce with whole berries, or with any other fruit or mixture of fruits, such as white grapes and oranges, etc.

Serve it very cold with whipped cream.

=PAIN DE RIZ AUX FRUITS=

(RICE WITH FRUITS)

Make a rice Bavarian (see page 402); mix with it a few chopped blanched almonds. Put it in a cylindrical mold in layers with pain de fraises (strawberries) or raspberries, keeping the red layer thinner than the white one; or mold it in a double mold, using the jellied fruit for the center or for the outside.

=PAIN DE RIZ a LA PRINCESSE=

Decorate a mold with candied cherries and angelica; line it with rice Bavarian, and fill the center with fresh or canned pineapple chopped and jellied. The jelly may be clear or whipped or mixed with whipped cream.

=PAIN D'ORANGES=

(ORANGES)

Take off the peel and divide into sections eight to ten oranges; run a knife between the skin and pulp and remove it carefully. Place the bare but unbroken pulp on a sieve to drain; roll each piece in powdered sugar, and lay them overlapping in a ring around a cylindrical mold; fix and cover them with clear jelly flavored with kirsch or maraschino.

Arrange them in the same way around the outside of a double mold. Fill the center with orange Bavarian, using the juice drained from the pieces to flavor the Bavarian. Serve it with orange quarter cakes (see page 478) around the dish.

=PAIN DE PeCHES=

(PEACHES)

No. 1. Make a jelly of peaches the same as rule given above for strawberries; color it with a little carmine, giving it a delicate pink shade; garnish the mold with blanched almonds and angelica, and fill it with the jellied peach-pulp. No. 2. Cut peaches in quarters or halves, and arrange them in a double mold with blanched almonds to look like the pits; fill the center with peach Bavarian.

=PAIN DE MARRONS=

(CHESTNUTS)

Make a puree of boiled chestnuts; sweeten and flavor with vanilla; add to one pint of puree one ounce of dissolved gelatine; when beginning to set add a few spoonfuls of whipped cream; cover a mold with thin coating of jelly (see page 323), and fill outside of double mold with very brown chocolate Bavarian (see page 401); fill the center with the jellied chestnuts.