Orange Jelly+

2 oranges - juice of both and grated rind of one 1 lemon - juice and peel.

1 package Coxe's gelatine, soaked in a very little water, one hour. 1 quart boiling water. 1 1/2 cup sugar, and 1 small cup of wine. 1 good pinch of cinnamon.

Squeeze the juice of the fruit into a bowl, and put with them the grated peel and the cinnamon. Pour over them the boiling water, cover closely, and let them stand half an hour. Strain, add the sugar, let it come to a boil, stir in the gelatine, and, when this is well dissolved, take the saucepan from the fire. Strain through a double flannel bag into moulds.

Variegated Jelly+

1 quart of clear jelly.

1/2 teaspoonful prepared cochineal or red currant juice.

1 cup white blanc-mange.

Divide the jelly into two equal portions, and color one with a very little prepared cochineal, leaving the other as it is, of a pale amber. Wet a mould with cold water and pour in a little of the latter. Set the mould in the ice, that the jelly may harden quickly, and so soon as it is firm pour in carefully some of the red. Set back upon the ice to get ready for the amber, adding the two colors in this order until you are ready for the base, which should be wider than the other stripes, and consist of the white blanc-mange. Keep both jelly and blanc-mange near the fire until you have filled the mould - I mean, of course, that intended for the latest layers. Let all get very firm before you turn it out.

You may vary two moulds of this jelly by having the blanc-mange base of one colored with chocolate, a narrow white stripe above relieving the grave effect of the brown.