ag into any form
you like.

LEMON JELLY. No. 2.

To a package of gelatine add a pint of cold water, the juice of four
lemons and the rind of one; let it stand one hour, then add one pint
of boiling water, a pinch of cinnamon, three cups of sugar; let it all
come to a boil; strain through a napkin into molds, set away to get
cold. Nice poured over sliced bananas and oranges.

WINE JELLY.

One package of gelatine, one cupful of cold water soaked together two
hours; add to this three cupfuls of sugar, the juice of three lemons
and the grated rind of one. Now pour over this a quart of boiling
water and stir until dissolved, then add a pint of sherry wine. Strain
through a napkin, turn into molds dipped in cold water and place in
the ice box for several hours.

One good way to mold this jelly is to pour some of it into the mold,
harden it a little, put in a layer of strawberries or raspberries, or
any fresh fruit in season, pour in jelly to set them; after they have
set, another layer of jelly, then another of berries, and so fill each
mold, alternating with jelly and berries.

CIDER JELLY.

This can be made the same, by substituting clear, sweet cider in place
of the wine.

ORANGE JELLY.

Orange jelly is a great delicacy and not expensive. To make a large
dish, get six oranges, two lemons, a two-ounce package of gelatine.
Put the gelatine to soak in a pint of water, squeeze the orange juice
into a bowl, also the lemon juice, and grate one of the lemon skins in
with it. Put about two cupfuls of sugar with the gelatine, then stir
in the orange juice, and pour over all three pints of boiling water,
stirring constantly. When the gelatine is entirely dissolved, strain
through a napkin into molds or bowls wet with cold water, and set
aside to harden. In three or four hours it will be ready for use and
will last several days.

VARIEGATED JELLY.

After dividing a box of Cox's gelatine into halves, put each half into
a bowl with half a cupful of cold water. Put three-quarters of an
ounce or six sheets of pink gelatine into a third bowl containing
three-fourths of a cupful of cold water. Cover the bowls to keep out
the dust and set them away for two hours. At the end of that time, add
a pint of boiling water, a cupful of sugar, half a pint of wine, and
the juice of lemon to the pink gelatine, and, after stirring till the
gelatine is dissolved, strain the liquid through a napkin. Treat one
of the other porti