Dinner anyone?

Bleeding Human Heart

Ingredients:

4 cups of water
four 3-oz. boxes or two 6-oz boxes of peach (pink; think of lung tissue)
or strawberry (redder; think of livers and hearts) gelatin dessert mix.
4 envelopes unflavored gelatin
one 12-ounce can unsweetened evaporated milk

1/2 cup grenadine syrup
1 cup light corn syrup
one small bottle (0.3 fl. oz.) red food coloring
3 drops blue food coloring
one 1-gallon food-storage bag (the plain kind without the zip closure)
6 1/2 cup heart-shaped gelatin mold or cake pan


Directions
Boil the water. Put the packaged gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, stirring constantly. Cool to room temperature (very important or the next step may present problems). Stir in the condensed milk. Note how it already is acquiring the color of freshly skinned flesh.


Pour the mixture into the gelatin mold. Cover the bottom of the mold (this will be the top when you serve it) with a layer about half an inch think. Refrigerate until it gels firmly.


Meanwhile, prepare a nice bladder of blood. Stir together the corn syrup, grenadine, and food colorings (we do it right in the measuring cup to save dish washing--every erg saved in preparation is an erg one can use to enjoy the Payoff). For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out. Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist. Tie a knot in the twisted plastic. Adjust the position of the knot so that when the bag lies on the counter, it's about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot.


When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart. Make sure there is at least 3/4" of space between all sides of the bag and the walls of the mold (this will ensure that your guests don't see clues ahead of time). Pour in the remaining gelatin until the mold is as full as you can handle. Don't worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn't project too much; the side you are looking at now will be the bottom when you serve it.
Refrigerate until gelled firmly to the texture of fine, lean organ meat. It takes about 4 hours.