The gelatine moulds should be rubbed lightly with olive oil before the gelatine is put in. This makes the unmoulding very easy, and obviates the necessity for hot cloths, dipping the moulds in hot water, and the like.

Lemon Jelly

2 tablespoonfuls granulated gelatine 1/2 cupful cold water

2 1/2 cupfuls boiling water

1 cupful sugar

1/2 cupful lemon juice

Soak the gelatine five minutes in cold water; dissolve in the boiling water, strain and add to the sugar; cook, and add the lemon juice. Turn into moulds and chill. Serve with custard or stewed or sliced and sweetened fruit.

Orange Jelly

2 tablespoonfuls granulated gelatine 1/2 cupful cold water 1 1/2 cupfuls orange juice

1 1/2 cupfuls boiling water 1 cupful granulated sugar 3 tablespoonfuls lemon juice

Soak the gelatine five minutes in cold water. Dissolve in the boiling water, and add to the sugar, cool and add the fruit juices; pour into mould and let chill.

Orange And Date Jelly

Prepare the mixture for Orange Jelly, add a little nutmeg and, when beginning to congeal, stir in eight stoned and quartered dates, and the sections from two oranges.

Coffee Jelly

2 tablespoonfuls granulated gelatine 1/2 cupful cold water

1/2 cupful sugar

4 cupfuls boiling coffee

1/4 teaspoonful vanilla

Soak the gelatine in cold water five minutes. Dissolve the sugar in the coffee, add to the gelatine, stir until dissolved, flavor and turn into a mould to stiffen.

Caramel Coffee Jelly

4 cupfuls boiling coffee 3/4 cupful granulated sugar 1/4 teaspoonful vanilla extract

2 tablespoonfuls granulated gelatine 1/4 cupful cold water

Caramelize \ cupful of the sugar, and add to the boiling coffee. Cook until it is smooth. In the meantime, soak the gelatine in the cold water for five minutes, dissolve in the hot coffee, add the remaining sugar and vanilla and pour into moulds to chill. Let stand several hours to become firm. Unmould and serve with whipped cream.

Cider Jelly

2 tablespoonfuls granulated gelatine 1/4 cupful cold water

4 tablespoonfuls lemon juice

3/4 cupful sugar

3 1/2 cupfuls sweet cider

Soften the gelatine in the water and lemon juice. Scald a little of the cider (about 1 1/2 cupfuls), add the sugar and the gelatine. Stir until dissolved, add the remaining ingredients and pour into individual moulds to chill. Serve with roast ham, turkey, chicken or duck.

Quick Mint Jelly

2 tablespoonfuls granulated gelatine 2 1/2 cupfuls boiling water 1/2 cupful cold water

1 cupful sugar

1/2 cupful lemon juice

1 bunch fresh mint

Chop the mint and cook rapidly for twenty minutes in the boiling water, Add the sugar and the gelatine dissolved in the cold water; cool and add the lemon juice. Strain and color green, if desired, with vegetable coloring. Let stand in individual moulds until stiff. Serve with lamb.

St. Patrick's Pudding

2 cupfuls rich pineapple syrup 1/2 cupful orange juice 1/4 cupful lemon juice

2 3/4 tablespoonfuls gelatine, soaked in 3 tablespoonfuls cold water Few grains salt Green vegetable coloring

Make a gelatine of the above ingredients, coloring the mixture green. Place a mould in a pan of ice water and pour in the mixture 1/2-inch deep. When firm, set a smaller mould of the same design in place and fill with ice water. Pour gradually the remaining jelly mixture between the moulds, until it reaches within one inch of the top of the smaller mould. When stiff remove the mould and fill the space with a cream made of the following ingredients mixed in the order given:

I cupful cream, whipped stiff 1 cupful pineapple, diced 1/2 cupful marrons, diced 8 marshmallows, quartered

3 tablespoonfuls powdered sugar 1/2 tablespoonful lemon juice 2 tablespoonfuls apricot juice

Pour in the remaining gelatine mixture to fill the mould, let set; unmould, and serve with a garnish of whipped cream and shamrock leaves cut from angelica or citron.