Coconut And Orange Jelly

1/2 box gelatine 1/2 cup cold water 1 cup hot milk

1/4 cup orange marmalade 1/3 cup sugar 1 can coconut

Gold milk

Soak gelatine in cold water for five minutes; dissolve in hot milk; add marmalade and sugar; drain one can of coconut, and add to coconut milk enough cold milk to make one and a half cups; mix with jelly, add coconut, and pour into a mold to chill.

Coffee And Rice Jelly

1/2 box gelatine

1/2 cup cold coffee

2 cups hot strong coffee

1 cup milk 3/4 cup sugar 1 cup cooked rice

Soak gelatine in cold coffee five minutes; add hot coffee and stir until dissolved; add milk and sugar; chill, and, when beginning to stiffen, beat with egg beater, add rice, and turn into a mold.

Spiced Fruit Jelly

6 apples

1/2 cup cranberries 3/4 cup boiling water 1 cup sugar

1 tablespoon gelatine 1/4 cup cold water 1/2 teaspoon cinnamon 1/4 teaspoon clove

Core and slice apples, and cook with cranberries and boiling water fifteen minutes; press through a sieve, add sugar, gelatine dissolved in cold water, and spice. Stir until sugar is dissolved, pour into a mold, and put in a cool place until firm.

Jellied Prunes And Cranberries

1 cup prunes Boiling water 1 cup cranberries chopped

1 cup sugar 1/2 box gelatine 1/2 cup cold water

Wash prunes, and soak over night in water to cover; cook until soft in same water; drain, measure juice, and add enough boiling water to make three cups; put cranberries in a colander and rinse off the seeds with running water; drain, and add to water; add sugar, and cook ten minutes; add the gelatine soaked in cold water; stone the prunes, cut in quarters, and add to cranberries; turn into a mold, and chill.