Panache Jelly

Thumbnail of Panache Jelly recipe

Prepare any kind of jelly, one-half of which should be coloured pink with a few drops of prepared cochineal; while the remainder should be perfectly white, or, at any rate, free from colour. Fill a mould imbedded in rough ice, with alternate layers of the pink and white jelly, remembering that each layer, about hall an inch thick, must be allowed to become set firm before any more jelly is poured upon it; when thr mould is filled in this manner, and the jelly is quite firm, it may be turned out on its dish.

No. 854