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Directions:
Suspend in the centre of the jelly mold a bunch of grapes, cherries, berries, or currants on their stems, sections of oranges, pineapples, or brandied fruits, and pour in a little jelly when quite cold, but not set. It makes a very agreeable effect. By a little ingenuity you can imbed first one fruit and then another, arranging in circles, and pour a little jelly successively over each. Do not re-heat the jelly, but keep it in a warm place, while the mold is on ice and the first layers are hardening.
The Most Popular Preserve Cookbooks
• How to Make Jellies, Jams and Preserves At Home (Home and Garden Bulletin Number 56)• Preserves (Country Kitchen Cookbooks)• Very Berry: A Cornucopia of Recipes Using Berries, Berry Preserves, and Berry Condiments• Classic Dishes Made Simple• American Cookery: Or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves• From Garden to Table: Pickling, Preserves, and Pralines• The Jamlady Cookbook• Wildlife Harvest Game Cookbook: Favorite Recipes Of North America's Game Farm And Hunting Preserves• Perfect Preserves• How to Make Jellies, Jams and Preserves At Home (Home and Garden Bulletin Number 56) |
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