Wine Jelly

One box Cox's gelatine, dissolved in a little warm water; add a large goblet sherry wine, and 11/2 pints of boiling water; sweeten highly and boil briskly. To be eaten with cream.

Lemon Jelly. One pound sugar; 3 lemons, sliced, and put into the sugar; 1 ounce gelatine, dissolved in cold water sufficient to cover; add a quart of boiling water, and strain into moulds.

Peach Jelly

Do not pare, but rub your peaches; place them in a porcelain lined kettle, with just enough water to cover. Let them cook thoroughly - from one to two hours - then strain through a jelly-bag. To every 4 cups of juice, add 3 cups of sugar, and set on to boil again. Sometimes, when the fruit is particularly tine and fresh, three-quarters of an hour or less boiling is sufficient to make a jelly, but sometimes it takes longer. To test it, drop some in a saucer and set on ice; if it does not spread but remain rounded, it is done.

Currant, Or Grape Jelly

Wash the currants or grapes well in a pan of water; afterwards mash thoroughly, and put in a preserving kettle, letting them simmer slowly for fifteen or twenty minutes. Strain through a thin muslin bag, and, for every pint of juice, add one pound of granulated sugar. Mix well together, and boil five minutes, and put into glasses while warm. Cut paper to fit the top, dip in brandy, and lay over the jelly, and when quite cold tie a paper over the top, and put away in a dry, dark place.

Calves' Foot Jelly

Boil 4 calves' feet in 4 or 5 quarts of water, until reduced to shreds; strain,and let the liquid cool; after taking off the fat, put the jelly in a kettle, with one pint of California sherry, or white wine, 3 cups granulated sugar, the whites of 4 eggs, well beaten, the juice of 1 lemon, with half of the grated peel 1 teaspoonful of ground cinnamon or nutmeg; boil until clear, and strain into moulds or glasses.