Orange And Apricot Jelly

Gelatine, 1/2 box. Apricot juice, 1 cup. Cold water, 1/2 cup. Orange juice, 1 cup.

Boiling water, 1 cup. Sugar, 1 cup. Lemon juice, 1 teaspoon. Sliced apricots.

Soak gelatine in cold water and dissolve in boiling water. Add sugar and stir till dissolved, then add fruit juice, strained. Pour into a wet mold lined with slices of apricot. Serve with whipped cream.

Jellied Iced Tea

Granulated gelatine,

ounces. Cold water, 1/2 cup.

1 1/2 Strong, hot tea, 1 pint. Sugar, 1 cup.

Lemons, 2.

Soak gelatine in cold water for 1 hour, then dissolve in hot tea, add sugar and juice of the lemons, strain and place on ice to chill. Serve with whipped cream. Dixie.

Egyptian Jelly

Gelatine, 1/2 box. Cold water, 1 cup. Rice, 1/2 cup. Figs, 2. Dates, 4.

Preserved ginger, 3 pieces. Lemon juice, 1 tablespoon. Orange juice, 1 tablespoon. Ginger juice, 1 dessertspoon. Cream.

Powdered sugar, 2-3 cup.

Soak the gelatine in the cold water for 1/2 hour. Boil the rice in plenty of salted water for 25 minutes, and drain. Cut up the fruit, add the fruit juices and let stand 1/2 hour. Whip the cream stiff, add the sugar and gelatine which has been dissolved over hot water. Add fruit and rice and stir from the bottom up till it begins to stiffen. Turn into mold and chill.

Wine Jelly

Egg white, 1.

Granulated gelatine, 1 table-spoon. Water, 1 cup. Sugar, 2 tablespoons.

Lemon juice, 3 tablespoons. Cinnamon. 1 small stick.

Lemon rind, 1/2. Sherry, 1-3 cup.

Put all the ingredients except the sherry into a saucepan, place on the stove and beat the mixture with an egg beater till it reaches the boiling point. Pull to one side, cover and leave for 10 minutes. Strain through cheese cloth, add the sherry and pour into mold, previously wet with cold water, to harden. Chill and serve with whipped cream.

Grape Juice Jelly

Gelatine, 1 tablespoon. Cold water, 1/4 cup. Boiling water, 1/2 cup.

Lemon juice, 1 tablespoon. Grape juice, 1 cup. Sugar, 1/4 cup.

Soak the gelatine in the cold water and when it is soft dis-solve it with the boiling water. Add the strained lemon juice, grape juice and sugar. Less than 1/4 of a cup of sugar may be used if the grape juice is very sweet. Pour in a mold, chill and serve with whipped cream.

Russian Jelly

Gelatine, 1/2 box. Cold water, 1/4 cup. Boiling water, 1 cup.

Sugar, 2-3 cup. Orange juice, 1/4 cup. Sauterne, 1/2 cup.

Lemon juice, 1 1/2 tablespoons.

Soak the gelatine in the cold water for half an hour, then dissolve in the boiling water, add sugar, sauterne and fruit juices. Cool slightly then set bowl in pan of ice water and beat with an egg beater till frothy and firm enough to mold. Turn into a mold and chill.

Jellied Apples

Gelatine, 1 envelope. Water, 1 quart.

Lemon, 1. Sugar, 2 cups.

Apples, 2 quarts.

Soak the gelatine in 1 cup of the cold water for 1/2 hour. Boil the remaining 1 1/2 pints of water, juice of the lemon and the sugar rapidly for 5 minutes, then add the apples previously peeled, quar-tered, and cored, a few at a time. Cook a few moments until tender. Drain and place in mold wet with cold water. Dissolve gelatine in hot liquid, pour over apples and set aside to chill. Serve with whipped cream. Mother, South Weymouth.