A clarified, gelatinous combination of sugar, water, spices and colorings, flavored with wine, fruit juices, etc.; also made from calf's feet (see calf). To make the stock jelly use 2 qts. of water or fruit juices, 3 ozs. of dissolved gelatine, the grated rind and juice of 4 lemons, I lb. of granulated sugar, the broken whites and shells of 6 eggs, mix well, bring to the simmer; after it coagulates, allow the scum to assume a grey color, so as to perfectly clarify, then strain through a flannel bag three times and use for the following:

Fruit Jelly

Stock jelly flavored with sherry wine, fancy molds filled an inch deep, allowed to set, then fruit arranged as a border; if currants or grapes arranged in bunches; molds then gradually filled with limpid jelly and set.

West Indian Jelly

Stock jelly strongly flavored with Jamaica rum, fancy molds filled an inch deep and allowed to set, slices of bananas and sections of seeded oranges then arranged as a border, jellied and set, the mold then filled with limpid jelly, set, turned out and served.

Ribbon Jelly

Stock jelly in three parts, one colored with strawberry juice, one with caramel and flavored with brandy, the third whipped to a froth on ice, and flavored with benedictine, arranged in molds with six layers, each to be set before the other is put in, commence with the red, then the whipped, and lastly the caramel. These three colors and flavors look well in three triangles as follows: hold the mold so that you form a triangle shape of red jelly, set that, then reverse the side and form a triangle with the caramel, that leaves a wedge shape from the tip to the base, then fill up with the whipped jelly.

Pineapple Jelly

Stock jelly flavored with noyeaux, the mold filled with it and pieces of pineapple.

Strawberry Jelly

Stock jelly flavored with strawberry juice, the mold filled with it and whole strawberries.

Raspberry Jelly

Stock jelly flavored with red raspberry juice, the mold filled with it and whole raspberries.

Blackberry Jelly

For this use a border mold, and when turned out, fill the centre with whipped cream.

Apricot Jelly

Stock jelly flavored with maraschino, the mold filled with it and halves of peeled apricots.

Macedoine Jelly

Stock jelly flavored with maraschino, the mold filled with it and small whole fruits.

Russian Jelly

Stock jelly flavored with liqueur, then whipped to a froth on ice, filled into molds and set.

Pistachio Jelly

Stock jelly flavored with Dantzic brandy, mold filled half an inch deep, shredded pistachios then strewn in, the mold then filled in with layers of jelly strewn with pistachios.

Orange Jelly

When making the stock jelly add the grated rinds of oranges and a little cochineal to give it the orange tint; when done and strained, fill into molds.

Lemon Jelly

Made the same as orange jelly except use grated lemon rinds, and omit the cochineal.