Page:Mrs Beeton's Book of Household Management.djvu/1116

996 with jelly (see Macédoine of Fruit, No. 2001), arranging them symmetrically.

Time.—From 3½ to 4 hours, altogether. Average Cost, 2s. Sufficient for 1 medium-sized mould.

Ingredients.—6 or 8 bananas, 1 pint of lemon or wine jelly, Nos. 2020 and 2004.

Method.—Remove the skins from the bananas as required, as they so quickly discolour. Cut them into rather thin slices, and arrange them in jelly as directed in the recipe for Jelly with Oranges, No. 2002. The greatest care must be taken to have the layers of fruit and the spaces of jelly between them uniform.

Time.—From 1 to 1¼ hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould.

Ingredients.—1 pint of red jelly (claret or port), ¼ oz. each of preserved ginger, apricots, angelica, and cherries, all shredded, ½ an oz. of gelatine, ½ a pint of stiffly-whipped cream.

Method.—Place a deep layer of jelly at the bottom of a plain mould, let it set firmly, put in a small round mould, or tumbler with straight sides, and fill the outer space with cold liquid jelly. When firm, take away the mould or glass, this may be easily done by filling it for a minute or so with warm water. Dissolve the gelatine in a little hot water, when slightly cooled add it to the cream, stir in the fruits, and turn the whole into the prepared mould.

Time.—Without ice, 5 or 6 hours. Average Cost, 2s. 9d. Sufficient for 5 or 6 persons.

Ingredients.—1½ pints of lemon or wine jelly, Nos. 2020 and 2004, mixed fruit, such as grapes, strawberries, red and white currants, small slices or dice of pineapple, peaches and apricots.

Method.—Rinse the mould with cold water, place it in a basin or shallow pan of broken ice, cover the bottom with a thin layer of cool jelly, and let it set. Add some of the fruit, contrasting the colours carefully, cover with jelly, and leave it to stiffen. Repeat until the