Wine Jelly

1/3 box vegetable gelatine 1/2 cup cold water 1 1/2 cups sugar

2 cups boiling water

1 cup wine

Juice of one lemon

Cover the gelatine with the cold water, and let it stand about half an hour. Add the boiling water, sugar and lemon juice. Stir until the gelatine is dissolved, and add the wine. Strain through a cloth into molds wet with cold water, and set in cold place to harden. Serve plain or with whipped cream.

Pineapple Jelly

2 cups pineapple juice 1/2cup lemon juice 1 1/2 cups sugar

1/3 box - 1/4 ounce - vegetable gelatine 1 cup boiling water

To the pineapple juice, add the lemon juice, the sugar and the vegetable gelatine cooked in the boiling water as directed. Mold and serve as for lemon jelly.

Other flavors may be made by using grape, cherry, strawberry, blackberry, raspberry or other fruit juices in place of the pineapple.

Fruit Jelly

2 cups fruit juice

1 cup sugar

1/4 cup lemon juice

1/3 box - 1/4 ounce - vegetable gelatine 1 cup boiling water

Soak the vegetable gelatine for twenty minutes or more in warm water. Drain and cook in the boiling water. Boil five to ten minutes, or until perfectly clear, and strain into the fruit juice to which has been added the sugar. Stir until the sugar is dissolved. Turn into molds wet with cold water, and let it stand until ready to serve; then unmold.

Orange Telly

1/3 box vegetable gelatine 1 1/2 cups cold water 1 cup boiling water

1 cup sugar

2 cups orange juice Juice of 1 lemon

Prepare the gelatine as directed and cook in the boiling water. Add the sugar, fruit juice and cold water to the cooked gelatine and strain through a cloth and strainer into cold wet molds, and put in a cool place to harden. Serve plain or with whipped cream.

Orange Mold

Line molds with thin slices of orange, and pour into them orange or lemon jelly. Set on ice until ready to serve.

Banana Mold

Prepare a lemon, pineapple or other fruit jelly. Slice bananas, and line the molds into which the jelly is to be poured by pressing the bananas against the sides and bottom of mold. When the jelly has cooled slightly, turn very slowly into molds. When cold, turn out upon a dessert plate, and serve with whipped cream. Other fruits may be substituted for the banana, viz., cherry, strawberry, raspberry, pineapple, etc.

Moonshine

1 ounce of vegetable gelatine 1/4 pound of sugar

1 pint of boiling water 2 lemons

Dissolve the gelatine in a little cold water, add the pint of boiling water and sugar, also the grated rinds of the lemons. Boil for a quarter of an hour, strain, and add the juice of two lemons; when nearly cold, whisk it till snow-white; put it into a mold to set until next day.

Mint Jelly

1/2 cup lemon juice 2/3 cup sugar 2 1/2 cups water

2 tablespoons mint 1/3 package vegetable gelatine - 1/4 ounce

Soak the mint in the lemon juice one hour, then strain, and add the sugar and one and one-half cups cold water. Soak the vegetable gelatine in warm water twenty minutes or more. Strain and add one cup of boiling water; boil five to ten minutes. Strain and add the other ingredients. Turn into molds wet with cold water, and stand until ready to serve.