An endless host,

Of syllabubs and jellies and mince-pies,

And other such lady-like luxuries.

Shelley.

General Directions For The Use Of Vegetable Gelatine

Soak the vegetable gelatine in warm water for twenty to thirty minutes. Remove from this water, and cook in boiling water - three cups to the box - keeping covered while cooking. Let it boil eight to ten minutes, or until it is perfectly clear. Strain through a wire sieve, or strainer.

A box of the gelatine will solidify eleven cups, or nearly three quarts of liquid, inclusive of the water in which the gelatine is cooked.

When a firm jelly which can be turned out of a mold is desired, use two cups of liquid to one cup of cooked vegetable gelatine - one-third box cooked in one cup of boiling water.

A more delicate jelly, which may be served in the dish in which it is cooled, is made by using two and one-half to two and three-quarters cups of liquid to one cup of cooked vegetable gelatine.

Vegetable gelatine hardens in a few minutes at ordinary room temperature.

Do not move jelly from molds until ready to serve.

Cucumber Jelly

1 3/4 cups cucumber pulp 1/3 package vegetable gelatine - 1/4 ounce

1/4 cup lemon juice 1 cup water 1/2 teaspoon salt

Few drops onion juice 228

To prepare the cucumber pulp, peel the cucumbers, and grate; strain through a colander, and press through as much liquid as possible. Add the lemon juice, salt and onion juice. Prepare the vegetable gelatine by soaking in warm water twenty minutes or more. Drain, and cook in the boiling water five to ten minutes. Strain, and add to the juices. Turn into molds wet with cold water. When firm, unmold, and serve upon a lettuce leaf with a salad dressing.

Buttermilk Or Yogurt Jelly

1/3 box vegetable gelatine 1 1/2 cups buttermilk or Yogurt buttermilk

1/2 cup thick cream

1 cup boiling water

Juice and grated rind of 2 lemons

Prepare the vegetable gelatine according to general directions for the use of vegetable gelatine, and cook in the one-half cup of boiling water. Add to the buttermilk, cream and lemon, then turn into molds to cool. When set, serve with cream dressing.

Tomato Jelly

1 can tomatoes or 1 1/4 cups condensed tomato 3 bay leaves I medium-sized onion

1 teaspoon salt

1/2 cup lemon juice

1/3 box vegetable gelatine

1 cup boiling water

2 tablespoons sugar

Cook the tomatoes with the seasoning until reduced one-third; then rub through a colander. Prepare the vegetable gelatine according to general directions, using one cup of boiling water in which to cook it. When cooked and strained, add to the tomatoes, turn into molds, and set in a cool place. It may be cut into cubes or other fancy shapes if desired, and served as a garnish. May also be served as a salad with cream dressing.

If condensed tomato is used, it is only necessary to heat with the seasonings long enough to extract the flavor.