Orange Jelly

box gelatine.1 cup cold water. 1 cup boiling water.

Juice of 1 lemon.

1 cup sugar.

1 pint orange juice.

Soak the gelatine in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, and strain. Or use one cup of orange juice and one scant pint of boiling water, one lemon, one scant cup of sugar, and two tablespoonfuls of brandy.

Lemon Jelly

box gelatine.

1 scant cup cold water.

1 pint boiling water.

1 cup sugar.

cup lemon juice (large).

1 square-inch stick cinnamon.

Soak the gelatine in the cold water till soft. Shave the lemon rind thin, using none of the white. Steep it with the cinnamon in the pint of boiling water ten minutes, then add the soaked gelatine, sugar, and lemon juice, and when dissolved strain.

Italian Jelly, Or Fruit Moulded In Jelly

box gelatine.1 cup cold water. Rind and juice of 1 lemon. 1 scant cup boiling water.

1 cup sugar.

1 pint orange juice.

1 cup fruit.

Soak the gelatine in the cold water till soft. Shave the rind of the lemon, using only the yellow part, and soak with the gelatine. Pour on the boiling water; add the sugar, lemon juice, and orange juice. Strain through a fine napkin into a pitcher, or something from which it can be poured. Wet a mould in cold water, and pack it in a pan of ice. Put in a layer of jelly half an inch deep and harden it, then a layer of candied fruit or sections of oranges, fastening each piece of fruit in place with a little jelly before adding enough to cover the fruit, otherwise the fruit will float. Repeat till the mould is full. Place the pitcher where the jelly will keep liquid but not hot, and be sure that every piece of fruit is firmly in place before adding more. This may be made with lemon or wine jelly.

1 If granulated gelatine, use 2 1/2 tablespoons.

A variety of designs may be made by arranging different colors of fruit; and it well repays one for the trouble, which seems very slight after the first attempt. Do not devote your whole morning to it, but look at it occasionally while you are doing other things, adding fruit and jelly as required; and before you are conscious of it, the dish will be prepared.

Orange Baskets

Cut as many oranges as will be required, leaving half the peel whole for the baskets, and a strip half an inch wide for the handle. Remove the pulp and juice, and use the juice in making orange jelly. Place the baskets in a pan of broken ice to keep upright. Fill with orange jelly. When ready to serve, put a spoonful of whipped cream over the jelly in each basket. Serve in a bed of orange or laurel leaves.

Fig. 46. Orange Baskets.

Fig. 46. Orange Baskets.

No. 2. - With a vegetable cutter cut out several small portions of the peel in the basket and handle, to give an open-work effect, and fill with a mixture of orange, wine and lemon jelly, cut into inch dice and piled lightly in the baskets. Or the baskets may be filled with Bavarian cream.

Orange Sections

Cut off a small portion from the end of the orange, and scoop out the pulp and juice. Be careful not to break through the skin. Fill them with orange jelly which is thoroughly cold, but not hard, and place them upright in a pan of broken ice. When hard, cut each orange in quarters, and serve garnished with green leaves.

Snow Pudding

box gelatine.1 cup cold water. 1 cup boiling water. 1 cup [ ].

cup lemon juice. Whites of 3 eggs.

Yolks of 3 eggs.

3 tablespoonfuls sugar.

saltspoonful salt.

1 pint hot milk.

teaspoonful vanilla.

Soak the gelatine in the cold water fifteen minutes, or until soft. Then dissolve it in the boiling water; add the sugar and lemon juice. Stir till the sugar is dissolved. Strain into a large bowl, and set in ice water to cool. Stir occasionally. Beat the whites of the eggs to a stiff froth, and when the gelatine begins to thicken, add the beaten whites, and beat all together till very light. When nearly stiff enough to drop, pour into a mould. Or beat until stiff enough to hold its shape, if your strength will allow, and pile lightly in a tall glass dish. Make a boiled custard of the yolks of the eggs, the sugar, salt, and milk, and when cool flavor with vanilla. Serve the sauce in a pitcher. Or, if the snow be moulded, turn it out on a dish, and pour the sauce around the pudding. The snow may be turned into a shallow dish, two inches deep, to harden, and when ready to serve cut into blocks and piled like a pyramid. Blocks of lemon or wine jelly, mixed with the snow or sparkling jelly (jelly broken up lightly with a fork), make a pleasing variety. If the whites of the eggs be added to the gelatine mixture before it becomes cold, as is directed in many receipts, more time will be required for the beating. Many have never made the dish a second time on account of the time and strength expended. Fifteen minutes is sufficient when made according to this receipt.

1 If granulated gelatme, use 1 tablespoons.