Coffee Jelly

1/4 Box of gelatine. 1/4 Cup of cold water. 1 Cup of boiling water. 1/2 Cup of strong coffee. 1/2 Teaspoon of vanilla. 1/2 Cup of sugar.

Soak the gelatine in the cold water for half an hour; then pour on the boiling water, and put in the sugar, coffee, and vanilla. Strain it through a napkin into a glass dish in which it may be served, and cool it as jellies are usually cooled, either in a refrigerator or in cold water,unless of course it is winter, when the jelly quickly becomes firm in any cool place, or it may be molded. Serve it with sweet cream and sugar, or, if it be molded,with whipped cream arranged around the form. The coffee should be strong, made with the proportion of two tablespoons of coffee to a cup of water.

This delicious jelly is acceptable to most invalids.

French Jelly With Fresh Fruits

Make a wine jelly according to the recipe on page 122. When it has lost some of its heat, but before it begins to thicken, pour into it a pint of carefully picked and cleaned raspberries, distributing them evenly through the liquid; then set it away in a cool place, or in a refrigerator, to harden. This makes a nice dessert when served with sugar and cream. Other fruits and other jellies may be combined at the discretion of the maker. Orange jelly with oranges and bananas is very good.

Restorative Jelly

1/2 Box of gelatine. 1 Cup of port wine.

1 Tablespoon of powdered gum arabic.

2 Tablespoons of lemon-juice.

3 Tablespoons of sugar. 2 Cloves.

1/2 Square inch of cinnamon.

Put the gelatine, wine, and spice into a double boiler, or if one is not at hand, improvise one by placing a bowl in a pan of water. Set the boiler on the fire, and when the gelatine is dissolved, put in the gum arabic, lemon, and sugar. Stir thoroughly; strain it quickly through a fine napkin, and cool it in a shallow dish, so that the layer of jelly shall be an inch thick. It is to be cut into cubes, which may be served two or three at a time, to be held in the mouth until melted.

Chicken Jelly

Clean a small chicken, disjoint it, and cut the meat into small pieces; remove the fat, break or pound the bones, and put all into cold water, using the following proportion: A pint for every pound of chicken. Heat the water very slowly at first, and then simmer it until the meat is tender; it will require three or four hours. Boil down to one half the quantity. Strain it and remove the fat; then clear it with an egg, and season it with salt, pepper, and lemon. Strain it through a fine napkin, pour into small cups, and cool. Parsley, celery, and bay-leaves give a good flavor. A suspicion of red pepper is also an addition.

Puncheon Jelly

1/4 Box of phosphated gelatine.

1 Cup of cold water.

1/2 Cup of hot tea.

1/2 Cup of sugar.

1/4 Cup of Jamaica rum.

1 Tablespoon of brandy.

5 Drops of almond extract.

Put the gelatine to soak in the cold water, and at the end of thirty minutes pour on the hot tea; then add the sugar, rum, brandy, and almond: strain it through a fine napkin, and set it in a cool place to become firm.

Phosphated gelatine is a delicate acidulated preparation, very nice for wine, lemon, or puncheon jelly.

but it cannot be used for creams on account of the acid, which curdles them. Some of the directions indicate that it may be neutralized with soda; that, however, should not be done, since there is no accurate means of ascertaining how much acid there is in a given amount, or how strong it is; consequently there is no guide to the amount of soda required.