Orange Jelly

To make a clear orange jelly soak 1 package of gelatine in half a pint of cold water for an hour. Strain 1 pint of orange juice into a bowl and add the juice of 2 lemons, 2 cups of sugar, 1 pint of water, and the beaten whites of 2 eggs. Put the mixture into a saucepan with the soaked gelatine and let it cook ten minutes, or until the sugar and gelatine are dissolved. Strain and mold.

Orange Baskets

Orange baskets are very pretty for serving the jelly in. To make them select perfect fruit and place one on a plate, stem end up. Take a sharp knife and cut on each side of the stem, not quite half through the orange leaving a strip three-quarters of an inch wide for the handle, cut the orange across on both sides and remove the pieces-Carefully take out the pulp and with sharp scissors point the edge of the peel and the basket is complete. The baskets may be filled with the liquid jelly, or you can mold the jelly in a shallow dish, and when it is firm cut it into tiny squares and heap them up in the baskets.

Fruit Macedoine With Jelly

Make ½ pint each of currant, lemon, orange, and wine jelly, the former to be obtained by melting a glass of currant jelly. Pour some of the lemon jelly into a mold dipped in cold water; when it becomes firm ornament with layer of candied fruits and pour on a little of the currant jelly, which should be cool, but must not be allowed to harden; add another layer of fruits, and lastly the wine jelly. These different jellies may each be used in one layer or in two, as you may choose. Fine seeded raisins, figs cut small and drained, and preserved fruits may be mixed with or used instead of the candied fruits. Serve with whipped cream.

Tutti Frutti Fruit Jelly

Cover the contents of a box of gelatine with ½ pint of cold water and set aside for 30 minutes; then pour over it 1 pint of boiling water. Add 1 pound of sugar, the juice of 3 lemons and 2 oranges and strain. Moisten a plain mold with cold water, put in the bottom a layer of white grapes (seeded). Pour in a little of the prepared gelatine and set on ice until it congeals. Then put in a layer each of candied cherries, sliced bananas and orange pulp, alternating each with the gelatine and returning each time to the ice to congeal. Then another of sliced bananas, one of chopped almonds and one of white grapes, and so continue until the mold is full, always separating each with the gelatine and letting it congeal. Pour over the top the remain-ing gelatine and set aside to harden. A shorter way will be to put in the first layer of gelatine and then arrange the fruits in the order stated and pour over the top all the remainder of the gelatine at once. One layer of grated cocoanut is an in provement to the jelly.