Harlequin Jelly

Wash a jelly mold with the white of egg. Melt a little currant jelly and pour into it; let it cool. When cold, melt some plum jelly and pour in; let this cool. Melt crab-apple jelly, and so on, in layers of various colors, till the mold is full. Care must be taken that the jellies are only warm, enough to run, if they are hot they will mix and spoil the effect. High-colored jellies and blanc-mange molded in the same way make a beautiful harlequin. Turn out when cold and firm.

Pyramid Jellies

Mold variously colored jellies, the more the better, in wineglasses pointed in shape. Warm a little of each enough to run, fill the glasses and cool. Turn but on an ornamental plate, arrange prettily and heap whipped cream about the base. Serve one pyramid to each person in a sauce-dish with a portion of cream. Lemon and orange jellies may be molded and served in the same way. A dainty dish for a company tea. Takes the place of fruits.

Lemon Jelly (With Gelatine)

1 package of Cox's gelatine soaked in enough cold water to cover it. Then add the juice of 3 lemons and 2 cupfuls of white sugar. Pour over this 1 scant quart of boiling water, stir until dissolved and strain into jelly-molds (see Pyramid Jellies), or use 1 large mold with a tube in the center. Wet it in cold water before using. Before serving, set the mold in hot water a moment and the jelly will turn out easily. Whip to a froth ½ pint of cream, sweeten with 2 tablespoonfuls of powdered sugar. Fill the hollow left by the tube with this, heaping in the center, and pile the remainder around the base, or if the mold is solid, heap around the base. Lemon jelly is delicious without the whipped cream. If the cream is used, serve some to each, using ornamental sauce-dishes.

Orange Jelly

Grate the yellow peel of 5 oranges and 2 lemons into a bowl, and add the juice of the fruit. Make a syrup of 1 pound of sugar to a quart of water. Let boil, add 2 ounces of isinglass; stir until well dissolved, add the syrup. Strain through thin muslin, let stand until half cold, then pour gently into molds that have been wet in cold water. Before turning out, sex the mold in hot water for a few minutes and loosen the edges with a spoon. For methods of serving, see Lemon Jelly. Use granulated sugar.

Coffee Jelly

1 quart of strong coffee sweetened to please the taste, ½ box of Cox's gelatine dissolved in water enough to cover. Stir this into boiling hot coffee, and when dissolved, strain through a flannel cloth or jelly-bag and put in a mold; do not press the bag, set in a wet mold to form. When ready to serve, turn out on a flat dish and serve with whipped cream heaped about the base. Serve with fancy cakes or sliced cake. The whipped cream may be omitted. Some serve with cream and sugar.

Cow's Heel Jelly

Boil 2 cow-heels in 1 gallon of water until the bones come out readily. Let cool and remove the fat carefully. Take the juice of 3 lemons and turn into the jelly, add loaf sugar to the taste and put in a stick or so of cinnamon, add 3 well-beaten eggs. Let it boil and cool. Repeat the boiling and cooling three times, then strain and mold for use.

Boiled Cider Jelly

To each pint of boiled cider add 1 pound sugar and boil ten minutes. This makes a nice jelly for tarts.

Quince Jelly

Polish the quinces smooth with a cloth, cut in small pieces and pack in a kettle, pour in cold water to cover, boil until soft. Make a three-cornered flannel bag, pour in the fruit and hang up to drain, pressing occasionally to make the juice run more freely. Keep in a warm place. This will also assist the process, and the weight of the fruit will cause the juice to flow freely to the point. This shape of bag should be used for all jellies. To 1 pint of the juice add 1 pint of sugar and boil fifteen minutes. Pour into tumblers, or bowls, and seal according to directions before given.