The Swedish, French, American cook book

Make the jelly [see recipe: Strawberry Jelly]. Put a fancy ring mould on ice, glaze with lemon jelly [see recipe: Lemon Jelly], decorate with whipped cream that contains some Cox’s gelatine — colored pink, green, and part left white — glaze again. To one cup of the strawberries that have been left from the jelly add four tablespoons dissolved Cox’s gelatine; put a layer of the strawberries in the mould on top of the decoration; when settled, put a layer of cold strawberry jelly on top; when that is settled, a layer of the strawberries, and so on until the mould is full; put on ice, leave until cold. Dip in lukewarm water, turn out on a cold platter with whipped cream in the centre and all around. Garnish with spun sugar if at hand. Serve with any kind of cake. Raspberry Jelly (Gelee de Framboises) Is made in the same way [see recipe: Strawberry Jelly]. Wine Jelly (Gelee au Vin) Put one large package Cox’s gelatine in a saucepan with two and a half cups water, half cup sugar, and the juice of a half lemon; stand on the table ten minutes, put on stove, stir until dissolved, let come to a quick boil, then add one cup good sherry. Pour up in a fancy ring mould; leave on ice until ready to serve. Dip in lukewarm water, turn out on a cold platter, serve with whipped cream in the centre and around. This jelly can be decorated in many different ways, according to taste. Can also be used for different kinds of cold desserts and glazing of moulds. Coffee Jelly (Gelee au Cafe) Put one cup ground coffee in a coffee pot; add white of one egg and one cup cold water, mix well, put on stove to draw about fifteen minutes, pour on three cups boiling water, let simmer for five minutes (take care not to let it boil), then drain up. This coffee is very clear and need not to be strained through any strainer if cooked in this way. Take three cups of it, add one large package Cox’s gelatine that has been dissolved in one cup cold water, add three-quarters cup sugar, put on stove, let come to a boil (stir during the time of boiling), skim well. Strain through a wet jelly bag, pour in a fancy mould, put on ice, leave until ready to serve. Dip in lukewarm water, turn out on a cold platter, serve with whipped cream in the centre and all around. Garnish with spun sugar. This mould can be decorated with different colored creams. Mint Jelly (Gelee de Menthe) Take four bunches of mint, wash well, put the stems on stove in two cups water, one cup sugar, one cup vinegar, and a pinch of salt; let simmer about fifteen minutes. In the meantime, chop the mint very fine. Put one small package Cox’s gelatine in a saucepan, pour over one cup of cold water, put on the table for ten minutes; when the gelatine has dissolved, strain, pour over the juice from the stems, stir, let come to a quick boil, skim well, add the chopped mint, put on ice to get cold. Put a mould on ice, put about half cup of the jelly in the mould, let stand until settled, pour some more jelly on the top, leave until settled; repeat this, let settle between each time so the mint will go right through the jelly. Leave on ice until ready to serve. Turn out, serve with spring lamb. Cucumber Jelly ( Gelee de Concombres ) a la Walde