having the top covered with jelly, so that when unmolded it will form a complete case. If ornament is used on the sides of the mold, arrange the decoration when the mold is filled to the right height, dip the pieces in jelly to make them adhere, and cover them very slowly at first, so they will not float off. When the filling is to be in alternate layers with jelly, proceed in the same way, adding one layer at a time, and letting each one harden before the next is placed. The mold should not be moved while being filled; one layer should not become too hard before the next one is added, and no dampness must settle on them. Any of these causes will make the jelly liable to separate when unmolded. If the mold is placed on ice, as directed, the jelly hardens quickly, and the filling is soon accomplished.
DOUBLE MOLDS
For salads, and also in many cases for sweet jellies, it is easier to use a double mold. If one is not at hand two Charlotte Russe molds may be substituted, or any two molds or tins of the same shape, one of which is an inch smaller than the other. Place the larger one on ice, and pour into it enough jelly to make a layer on the bottom the same thickness as the width of space between the two molds. When it is set, place the smaller mold, filled with ice, on it; and fill the space between the two with jelly. When that has set, remove with a spoon the ice from the smaU mold, and pour in carefully a little warm water. It can then be easily lifted out. Be careful not to have the water too warm. Fill the space left by the small mold with the material to be used, leaving a space on top to cover with jelly—to encase it. Another way of molding jellies double, besides iising the double mold and the method given above in ornamenting molds, is to fill the mold entirely with jelly, and when it has hardened, scoop out with a teaspoon, heated in hot water and wiped dry, enough of the center to give the space desired. This has to be done very carefully, as there is danger of the sides falling in. (See page 386.)
