Warm one pint of lemon jelly and pour half of it into one basin and the other half into another. Color one of these with cochineal and flavor the other with noyau. When the cochineal jelly is nearly set, whisk it well and throw into it the noyau jelly already nearly set and cut up into small pieces and mixed up with a few pistachio-nuts cut very fine. Place the whole in a fancy-shaped mould, pack in ice, cover over the top, pack ice on it, and let it remain until set and quite firm. Dip the mould into warm water, wipe it dry with a cloth, turn the jelly out onto a dish, and serve.

Strawberry Jelly-Pick the stems from one and one-half pound of strawberries, put them in a basin, cover them with one quart of syrup at 30 degrees (see Sugar Boiling), that has cooled a little, and let them stand to steep for an hour. Whisk over the fire in a stewpan three and one-half ounces of gelatine, the whites of three eggs, the juice of a lemon and one quart of water. When it boils, remove it. Strain the strawberries through a jelly-bag and mix the syrup with the gelatine. Pour the mixture into a mould, pack it in ice, cover it with a baking-sheet, put ice on the top and let it set for two hours. When ready to serve, turn the jelly out onto a dish.