1 quart of jelly, made according to either of the receipts just
given, but with a cup less of boiling water, that it may be
very firm.
3 cups of white blanc-mange.
9 empty eggshells.
Fresh rinds of two oranges.
1 cup of sugar.
Cut the rind from the oranges in long narrow strips, and stew these
gently in enough water to cover them until they are tender. Add to them
a cup of sugar, and simmer fifteen minutes longer in the syrup. Lay
them out upon a dish to cool, taking care not to break them. If you
have preserved orange-peel in the house, it will save you the trouble
of preparing this.
The blanc-mange should be made the day before you want it, and the
eggshells filled. The original contents, yolk and white, should be
poured out through a hole, not larger than a half-dime, in the small
end, and the interior washed with pure water, shaken around well in
them. Then fill with blanc-mange and set in a pan of flour or sugar—the
open end up—that they may not be jostled or overturned.
Next morning fill a glass dish two-thirds full of the jelly, which
should be very clear, reserving a large cupful. Break the shells from
about the blanc-mange, and lay the artificial eggs upon the jelly so
soon as the latter is firm enough to bear them. Pile them neatly, but
not too high in the middle, bearing in mind that what is the top now
will be the bottom when the jelly is turned out. Lay the orange peel
which represents _straw_, over these and around them. Warm the reserved
jelly, so that it will flow readily, but do not get it hot; pour over
the straw and eggs, and set away in a cold place to form. When firm,
turn out upon a glass dish or salver.
This pretty and fanciful dish is yet easily made. The materials are so
simple and inexpensive, and the effect of the work, if deftly done, so
pleasing, that I have no hesitation in calling the attention even of
novices to it.