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 it into a dish, and garnish it with sweetmeats, flowers, or any thing you fancy,

Have a plain mould, either long or round, about three inches deep; have some mould jelly made as directed, and put some at the bottom of the mould about a quarter of an inch thick, let it be cold, then put in ripe peaches, grapes, or any sort of ripe fruit, preserved fruit, or China oranges cut in quarters, or in any shape you fancy; put in a little jelly blood-warm, and let it stand til it is cold to fasten your fruit in its place, otherwise it will rise up; then fill up your mould with blood-warm jelly,let it stand till it is thoroughly cold, then turn it into a dish, and garnish it to your fancy.

These jellies look extremely well in a dish, if you are careful to put in your fruit neatly, to shew it to advantage, and your jelly very clear, as a little experience will teach you.

Pare the apricots, take out the stones, break them, take out the kernels and blanch them; then, to every pound of apricots boil one pound of sugar, till it blows very strong; put in the apricots, and boil them very brisk, till they are all broke; take them off, bruise them well, put in the kernels, and stir them all together over the fire; then fill your pots or glasses with them.

Provide some fine rich apricots, cut them in thin pieces, and infuse them in an earthen pot till