Frost Jelly

Put half a box of gelatine to soak for an hour in half a pint of cold water, add to it half a pint of boiling water, the juice of two and the rind of one lemon. When nearly cold, strain it, and when it begins to form, add the beaten whites of two eggs, beat all well together, and puor into a mould and set on the ice.

Orange Jelly

Soak half a box of gelatine an hour in a pint of cold water, add to it half a pint of boiling water, a coffeecup of sifted sugar, the juice of six large oranges, the grated rind of one; stir all well together. When sugar and gelatine are dissolved, pour it in a mould and set it on the ice.

Wine Jelly

To a box of gelatine add a pint of cold water, the juice of three and the rind of one lemon; let it stand an hour, then add two and a half pints of boiling water and two pounds and two ounces of sifted sugar; stir until the sugar is entirely dissolved, then strain it through a thin cloth, and add a large tumbler of good cooking wine and five tablespoonsful of brandy; set it in a cool place. It will be ready for use in twenty-four hours.