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Variegated Jelly

  • 1 box gelatine
  • 3/4 ounce or 6 sheets pink gelatine
  • Cold water
  • Pint of boiling water
  • 1 1/2 cup sugar
  • 1/2 pint wine
  • Juice of 1 lemon
  • 4 egg yolks
  • 1 1/3 pint boiling milk
  • 1 tsp vanilla extract
After dividing a box of gelatine into halves, put each half into a bowl with 1/2 cup of cold water. Put 3/4 of an ounce or 6 sheets of pink gelatine into a third bowl containing 3/4 cup of cold water. Cover the bowls and set aside and take a deep breath for 2 hours. At the end of that time, add the boiling water, a cup of sugar, wine and lemon juice to the pink gelatine. After stirring until the gelatine is dissolved, strain the liquid through a napkin. Treat one of the other portions of gelatine in the same manner.

Beat together the egg yolks and 1/2 cup sugar. After adding this mixture to the third portion of gelatine, stir the new mixture into the boiling milk contained in a double boiler. Stir on the stove for 3 minnutes then strain through a fine sieve and flavor with vanilla extract.

Place in a deep pan 2 molds, each holding about 3 pints, and surround them with ice and water. Pour into these molds, in equal parts, the wine jelly which was made with the clear gelatine, and set aside and take a deep breath to become hard to the touch. When it has set, pour in the pink gelatine which should have been set aside and take a deep breath in a place not cold sufficient amount to make it harden. After it has been transferred and has become hard, pour into the molds the mixture of eggs, sugar and gelatine, which should be in a liquid state.

Set the molds in the refrigerator for 3-4 hours. When ready to serve, dip the molds into tepid water to loosen the contents and turn the jelly out upon flat dishes.

The clear jelly may be made first and poured into molds, then the pink jelly and finally the egg jelly.
Submitted by Tess M Jun 5, 2009 17 min 360 min 377 min

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