FANCY JELLIES.
No. 1.
No. 2.
Description of Belgrave Mould.
Figure No. 1, represents the mould in its entireness. No. 2, shows the interior of it (inverted). A is a thin metal plate which when turned downwards forms the bottom of the mould, and which is perforated in six places to permit the fluted columns B to pass through it. There is also a larger aperture in the middle to admit the centre cylinder. The plate is fixed, and the whole is held in its place by the part which folds over the larger scallop D at either end. There is also a cover which fits to the mould, and which is pressed on it before it is dipped into water, to prevent its getting into the cylinders.
Transparent jelly is shown to much advantage, and is particularly brilliant in appearance, when moulded in shapes resembling that of the engraving here, which are now very commonly used for the purpose.
The centre spaces can be filled, after the jelly is dished, with very light whipped cream, coloured and flavoured so as to eat agreeably with it, and to please the eye as well: this may be 470tastefully garnished with preserved, or with fresh fruit; but one of more recent invention, called the Belgrave mould (which is to be had of the originators, Messrs. Temple and Reynolds, Princes Street, Cavendish Square, and also at 80, Motcomb Street, Belgrave Square), is of superior construction for the purpose, as it contains a large central cylinder and six smaller ones, which when withdrawn, after the jelly—which should be poured round, but not into them—is set, leave vacancies which can be filled either with jelly of another colour, or with fruit of different kinds (which must be secured in its place with just liquid jelly poured carefully in after it is arranged), or with blanc-mange, or any other isinglass-cream. The space occupied by the larger cylinder may be left empty, or filled, before the jelly is served, with white or with pale-tinted whipped cream. Water, only sufficiently warm to detach the jelly from them without heating or melting it, must be poured into the cylinders to unfix them; and to loosen the whole so as to unmould it easily, a cloth wrung out of very hot water must be wound round it, or the mould must be dipped quickly into some which is nearly or quite boiling. A dish should then be laid on it, it should be carefully reversed, and the mould lifted from it gently. It will sometimes require a slight sharp blow to detach it quite.
Italian jelly is made by half filling a mould of convenient form, and laying round upon it in a chain, as soon as it is set, some blanc-mange made rather firm, and cut of equal thickness and size, with a small round cutter; the mould is then filled with the remainder of the jelly, which must be nearly cold, but not beginning to set. Branched morella cherries, drained very dry, are sometimes dropped into moulds of pale jelly; and fruits, either fresh or preserved, are arranged in them with exceedingly good effect when skilfully managed; but this is best accomplished by having a mould for the purpose, with another of smaller size fixed in it by means of slight wires, which hook on to the edge of the outer one. By pouring water into this it may easily be detached from the jelly; the fruit is then to be placed in the space left by it, and the whole filled up with more jelly: to give the proper effect, it must be recollected that the dish will be reversed when sent to table.