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following pages the quantity of Gelatine named is that which experience
has shown to be best suited to the average temperature of this country.
In hot weather and foreign climates a little more Gelatine should be
added.

TO MAKE A QUART OF BRILLIANT JELLY.

Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water
for two or three hours, and then add the same quantity of boiling water;
stir until dissolved, and add the juice and peel of two lemons, with
wine and sugar sufficient to make the whole quantity one quart; have
ready the white and shell of an egg, well beaten together, or a packet
of Nelson's Albumen, and stir these briskly into the jelly; boil for two
minutes without stirring it; remove from the fire, allow it to stand two
minutes, and strain through a close flannel bag. Let it be on the point
of setting before putting into the mould.

AN ECONOMICAL JELLY.

For general family use it is not necessary to clear jelly through the
bag, and a quart of excellent jelly can be made as follows: Soak one
ounce of Nelson's Gelatine in half-a-pint of cold water for two or three
hours, then add a 3d. packet of Nelson's Citric Acid and three-quarters
of a pound of loaf sugar; pour on half-a-pint of boiling water and
half-a-pint of sherry, orange or other wine (cold), and add one-twelfth
part of a bottle of Nelson's Essence of Lemon; stir for a few minutes
before pouring into the moulds.

The effect of citric acid in the above quantity is to make the jelly
clearer. When this is not of consequence, a third of a packet can be
used, and six ounces of sugar. Wine can be omitted if desired, and water
substituted for it. Ginger-beer makes an excellent jelly for those who
do not wish for wine, and hedozone is also very good.

JELLY WITH FRUIT.

This is an elegant sweetmeat, and with clear jelly and care in moulding,
can be made by inexperienced persons, particularly if Nelson's Bottled
Jelly is used. If the jelly is home-made the recipe for making a "quart
of jelly" will be followed. When the jelly is on the point of setting,
put sufficient into a cold mould to cover the bottom of it. Then place
in the centre, according to taste, any fine fruit you choose, a few
grapes, cherries, strawberries, currants, anything you like, provided it
is not too heavy to break the jelly. Put in another layer of jelly, and
when it is set enough, a little more fruit, then fill up your mould with
jelly, and let it stand f