Jelly is sometimes formed in a mold with a cylindrical tube in the
centre; the open space in the centre is then filled with whipped cream.
Then, to be still more fanciful, the whipped cream may be dotted with
strawberries, or any kind of preserved fruits, such as cherries, grapes,
cuts of peaches, etc., etc.
Then there is ribbon jelly, or jelly made in two colors, in this way:
Half of a Champagne or sherry jelly is colored quite red with a few
drops of prepared cochineal; a little pale jelly is poured into the
mold, and, when set, a layer of the red jelly is poured carefully over
it, and so continued until the mold is filled with alternate layers of
the two colors.
Italian jelly is pretty also. The mold is half filled with jelly, and,
when set, a chain of cakes of _blanc-mange_ (made rather firm, hardened
in a thin layer, and cut of equal sizes with a pepper-box cover or a
small tin cutter) is arranged; then the remainder of the jelly is added
to the mold.
Whipped jelly makes a pretty change. When it is set a little, put it
into a bowl; whip it with an egg-whisk until it is full of air-bubbles.
Fill the mold, and put on ice.