1 quart of clear jelly.
½ teaspoonful prepared cochineal or red currant juice.
1 cup white blanc-mange.
Divide the jelly into two equal portions, and color one with a _very_
little prepared cochineal, leaving the other as it is, of a pale amber.
Wet a mould with cold water and pour in a little of the latter. Set the
mould in the ice, that the jelly may harden quickly, and so soon as it
is firm pour in carefully some of the red. Set back upon the ice to
get ready for the amber, adding the two colors in this order until you
are ready for the base, which should be wider than the other stripes,
and consist of the white blanc-mange. Keep both jelly and blanc-mange
near the fire until you have filled the mould—I mean, of course, that
intended for the latest layers. Let all get very firm before you turn
it out.
You may vary two moulds of this jelly by having the blanc-mange base of
one colored with chocolate, a narrow white stripe above relieving the
grave effect of the brown.