Jellied Pears.
¾ teaspoon granulated gelatin.
½ tablespoon cold water.
⅓ cup syrup drained from canned pears.
1 teaspoon ginger syrup.
1 tablespoon sugar.
2 teaspoons lemon juice.
1 canned pear.
Small piece Canton ginger cut in thin slices.
Soak gelatin in cold water and dissolve in syrup drained from pears heated to boiling point; then add ginger syrup, sugar, and lemon juice. Strain, and cool. Cover bottom of small mould with pear cut in pieces and strips of ginger; cover fruit with mixture. When firm add more fruit and mixture; repeat until all is used. Chill, remove from mould, and garnish if desired with whipped cream sweetened, flavored with pistachio, and colored green.
Macedoine Pudding.
Make fruit or wine jelly mixture. Place small mould in pan of ice water and pour in mixture one-third inch deep; when firm, decorate with a slice of banana from which radiate strips of fig placed seed side down. Cover fruit with jelly mixture by teaspoons lest the fruit be disarranged. When firm, add more fruit and remaining mixture. Chill thoroughly, remove from mould, and surround with thin slices of banana overlapping each other.
