Wine Jelly

box, or 1 ounce, of gelatine. cupful of cold water. 2 cupfuls of boiling water.

1 cupful of sugar. Juice of 1 lemon. cupful of sherry, or:

3 parts sherry, 1 part brandy.

Soak the gelatine in one half cupful of cold water for one hour or more. Put the boiling water, the sugar, and a few thin slices of lemon-peel in a saucepan on the fire. When the sugar is dissolved, add the soaked gelatine, and stir until that also is dissolved; then remove, and when it is partly cooled add the lemon-juice and the wine. Strain it through a felt or flannel, and turn it into the mold. If the jelly has to be clarified do it before adding the wine. Any wine or liqueur can be used for flavoring. This will make one quart of jelly.

Lemon Jelly

box, or 1 ounce, of gelatine. cupful of cold water. 2 cupfuls of boiling water.

1 cupful of sugar.

Juice of 3 lemons, filtered.

Thin slices of lemon-rind.

Put together as directed for wine jelly.

Orange Jelly

box, or 1 ounce, of gelatine. cupful of cold water. 1 cupful of boiling water.

Juice of 1 lemon.

1 cupful of sugar.

2 cupfuls of orange-juice, filtered.

Combine the same as directed for wine jelly.

A stronger flavor and color of orange can be obtained by soaking with the gelatine the grated yellow rind of one or two bright-skinned oranges. In this case the juice need not be filtered, for the mixture will have to be passed through flannel. Putting it through several times gives a clearer and more brilliant jelly.

Coffee Jelly

Use the receipt given for wine jelly, using three quarters of a cupful of strong filtered coffee instead of wine, and omitting the lemon; mold in a ring, and fill the center with whipped cream; or, if this is not convenient, use any mold, and serve with it sweetened milk.

Champagne Jelly

box of Cox's gelatine soaked in cupful of cold water. 1 cupful of boiling water.

1 cupful of sugar. 1 teaspoonful of lemon-juice, filtered.

1 cupful of champagne.

Combine the same as wine jelly, and do not add the champagne until the jelly is cold. This will give one and a half pints of jelly. It is very clear and transparent, and well suited to fancy molding.

Champagne Jelly With Flowers

Place on ice a broad round mold (a basin will serve the purpose); arrange, on a very thin layer of jelly, some pink rose petals in rosette form, or to simulate an open rose; add carefully a very little jelly with a spoon to set the decoration; when it has hardened, add a very little more, and so continue to do until the petals are half enveloped; then place in right position some angelica cut in diamond shaped pieces to simulate leaves; add a little jelly at a time until the mold is full. The petals will be bent out of shape if the jelly is not added very slowly. When unmolded place around it some green rose-leaves and a few loose pink rose-petals. A little rose-water or essence should be used with the champagne to flavor the jelly. Violets and angelica can be used in the same way, or a spray of roses with leaves can be put in a deeper mold, and when secured in position the stems cut the same as directed for molding grapes. When flowers are used they must be very fresh.