Miss Parloa's kitchen companion

The manner in which jellies are moulded and served adds a great deal to the attractiveness of the table. Any kind of ripe, well-flavored fruit may be imbedded in a mould of jelly. Pour a thin layer of the jelly in the mould, and let it harden. Put in a layer of fruit, and wet it with some of the liquid jelly. Let this stand until it hardens ; then cover with jelly, and when this is hard, put in another layer of fruit, and proceed as before. Various colored jellies may be combined in layers; or the first layer may be allowed only partially to cool, and when the second is poured in, it should be by spoonfuls. This will give marbled jelly. Two kinds of jelly, like a pink and a light-colored one, may be cooled in thin sheets on large platters, and then be cut into tiny squares. Heap the pink jelly in the centre of a large glass dish, and surround it with the lighter kind. The effect is very pretty. Or the jelly may be served in orange baskets. To make orange baskets, select well-shaped oranges. Place them on a board, stem end up. With a small, sharp knife, cut on each side of the stem about half through the orange, leaving a strip about half an inch broad for the handle. Cut the orange transversely on both sides, and remove the pieces. Work a teaspoon between the pulp and the skin, being careful not to break the skin. Remove the pulp, and the basket is finished. It may be made much more attractive by scalloping the edges and handle ; or if one have time and ability to carve the basket delicately, so much the better. The baskets orange Basket. maj be placed in a pan of pounded ice and filled with the liquid jelly, or be filled with chopped jelly at serving-time. Another way is to let the jelly begin to thicken in the bowl; then stir in preserved fruit, cut fine. Fill the baskets, and let them stand in a cool place for several hours. Jelly in oranges is a dainty dish. Cut a piece from the end of the orange. The hole must be only large enough to insert a teaspoon. With the point of a small, sharp knife, cut into the pulp, being careful not to cut the orange skin. Remove the pulp with a teaspoon, scraping the inside of the skin very clean. Soak the skins for an hour in cold water; then drain and wipe them. Place them in a flat pan, and pack pounded ice around them. Fill with liquid jelly, and set in a cold place for several hours. At serving-time arrange them on a flat dish, the open side down. Garnish the dish with green leaves or ferns. Or the oranges may be cut in halves or quarters, arranged on a napkin, and decorated with a border of green leaves. Another way is to cut good-sized oranges in two, remove the pulp, and fill one-half with jelly, and the other with Bavarian cream. At serving-time put the halves together, and tie them with bright ribbons. Jelly may be chilled in a border-mould, and when it is served the centre may be filled with whipped cream or a Bavarian cream. The border may be decorated with any kind of fruit. Or a jelly may be chilled in several small moulds, and be used to decorate a charlotte russe or a mould of Bavarian cream. Wine Jelly.