pour it into a jelly mould and set in a cool
place to get firm; when ready to serve dip the form into hot water,
turn the jelly onto a dish and serve with the following sauce:--Beat
1 egg to a froth, add by degrees 1 cup milk, 2 tablespoonfuls sugar
and 1 teaspoonful vanilla extract.

152. +Lemon Jelly.+-- Clarify 2 ounces gelatine as directed, dissolve
1-1/4 pounds sugar in 1 pint water, add the grated rind of 2 lemons and
let it stand 1/2 hour; then strain through a napkin; let 1 pint of
lemon juice run through filtering paper (see Clarifying Fruit
Juice); when the three ingredients have been clarified mix them
together, fill the jelly into a jelly mould, set it on ice or in a
cold place to get firm and serve same as Orange Jelly.

153. +Strawberry Jelly.+-- Put 1 quart ripe strawberries in a
colander, rinse them off with cold water and when drained mash them
well in a bowl with a silver spoon; dissolve 3/4 pound sugar in 1 pint
cold water, add the juice of 1 lemon and put it over the fire to
boil 5 minutes; strain through a napkin and when cold pour it over
the strawberries; let them stand 3 hours; then strain the berries,
first through a jelly bag and then through filtering paper; also let
the juice of 2 oranges run through filtering paper; clarify 2 ounces
gelatine as directed and when cold add it to the fruit juice; then
make a trial by filling a few spoonfuls in a tin cup and set it on
ice to form; if not firm enough add a little more dissolved
gelatine; fill the jelly alternately with large strawberries in a
jelly form and finish the same as Orange Jelly; serve with whipped
cream.

154. +Pineapple Jelly.+-- Pare and cut a large, ripe pineapple into
quarters, remove the hard core from the center and cut the quarters
of pineapple into fine slices; dissolve 1 pound sugar in 1 pint cold
water and juice of 1 lemon, pour it over the pineapple pieces, cover
and let it stand for 2 hours; chop the eyes and hard core of
pineapple very fine, put them with 1 pint water in a saucepan over
the fire and boil slowly 1/2 hour; when cold strain them and add the
liquid to the pineapple; in the meantime clarify 2 ounces gelatine
as directed; then drain the pineapple in a sieve, wipe the slices
dry with a napkin and lay them on a plate; let the pineapple syrup
run through filtering paper or napkin and mix it with the clarified
gelatine; also let the juice of 2 oranges and 1 lemon run through
filtering paper and add it to the je