. The Century cook book : with a new supplement of one hundred receipts of especial excellence. JELLT WITH A ROSE MOLDED IN IT AND GARNISHED WITH K06E8. (BEE PAGE 111.). JELLY WITH A BUNCH OP GRAPES MOLDED IN IT. (BEE PAGE 414.) JELLIES 417 few loose pink rose-petals. A little rose-water or essence shouldbe used with the champagne to flavor the jelly. Violets and an-gelica can be used in the same way, or a spray of roses withleaves can be put in a deeper mold, and when secured in posi-tion the stems cut the same as directed for molding flowers are used they must be very fresh. WHIP
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. JELLT WITH A ROSE MOLDED IN IT AND GARNISHED WITH K06E8. (BEE PAGE 111.). JELLY WITH A BUNCH OP GRAPES MOLDED IN IT. (BEE PAGE 414.) JELLIES 417 few loose pink rose-petals. A little rose-water or essence shouldbe used with the champagne to flavor the jelly. Violets and an-gelica can be used in the same way, or a spray of roses withleaves can be put in a deeper mold, and when secured in posi-tion the stems cut the same as directed for molding flowers are used they must be very fresh. WHIPPED JELLT OR SHOW PUDDING Make a wine or lemon jelly (page 415). Place it in a bowlon ice; when it is cold, but before it begins to harden, beat itwith a Dover beater until it becomes white and a mass of it into a mold to harden. Serve with it a sauce made ofboiled custard, or any preserve that will go well with the flavor-ing, or a compote of orange or any fruit. JELLIES WITH PSUITS (Macedoine) Berries or any fresh fruits, peeled and quartered, may beplaced in layers, or irregularly through the entire mold, or amixture of fruits may be used in the sam
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