or some hours.

RIBBON JELLY.

Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water
for twenty minutes, 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, and stir these briskly
into the jelly; then boil for two minutes without stirring, and remove
it from the fire; allow it to stand two minutes, then strain it through
a close flannel bag. Divide the jelly in two equal parts, leaving one
pint of a yellow colour, and adding a few drops of prepared cochineal to
colour the remainder a bright red. Put a small quantity of red jelly
into a mould previously soaked in cold water. Let this set, then pour in
a small quantity of the pale jelly, and repeat this until the mould is
full, taking care that each layer is perfectly firm before pouring in
the other. Put it in a cool place, and the next day turn it out. Or, the
mould may be partly filled with the yellow jelly, and when this is
thoroughly set, fill up with the red.

Ribbon jelly and jelly of two colours can be made in any pretty fancy
mould (there are many to be had for the purpose); of course one colour
must always be perfectly firm before the other is put in, or the effect
would be spoilt by the two colours running into each other. Ribbon jelly
can be made with two kinds of Nelson's Bottled Jelly. The Sherry will be
used for the pale, and Cherry or Port Wine jelly for the red colour.
Thus an elegant jelly will be made in a few minutes.

CLARET JELLY.

Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in
half-a-pint of cold water, then dissolve. Add three-quarters of a pound
of sugar, a pot of red-currant jelly, and a bottle of good ordinary
claret, and stir over the fire till the sugar is dissolved. Beat the
whites and shells of three eggs, stir them briskly into the preparation,
boil for two minutes longer, take it off the fire, and when it has stood
for two minutes pass it through the bag. This should be a beautiful red
jelly, and perfectly clear.

COFFEE JELLY.

Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour
or more, dissolve it in a pint-and-a-half of boiling water with
half-a-pound of sugar. Clear it with white of egg, and run through a
jelly-bag as directed for making "a quart of brilliant jelly." This
d