Lemon Jelly

Soak a half box of gelatine in a cup and a half of warm water; when the gelatine is dissolved, add a cup of sugar, the juice of three lemons, and a cup and a half of boiling water; add the white of an egg, beaten light, and let come to a boil; strain into a mold and set away to cool.

Jellied Grapes

Take about one-half a cup of tapioca, two cups of grapes, three tablespoonfuls of sugar, and a little more than a half-cup of water; sprinkle the tapioca and grapes together in a pudding-dish; pour over the water, cover closely, and bake very slowly for an hour and a half; eat warm with sauce, or cold with cream.

Lemon Jelly

1. One box gelatine; pare five lemons thin, and squeeze out the juice; break up one small stick of cinnamon and a little orange peel, one and one-half pints of sugar; then pour on one pint of cold water, and let it soak for three hours. Put in the kettle with three pints of boiling water, stirring until the gelatine is dissolved; then let it simmer for about half an hour. Strain through a bag into jelly molds, and let it cool.

2. One pound of sugar, one-fourth of a pound of butter, six eggs, juice of two lemons, and rind of three lemons. Beat thoroughly together; cook until as thick as boiled custard.

Jellied Rice

To three pints of milk put a teacup of rice and a little salt, cover it close, and let it simmer about three hours; beat it well, and put it into molds, and eat as blanc-mange.

Sago Jelly

To one quart of water put six large spoonfuls of sago, the same of sugar, boil to a jelly, stir it all the time while boiling, flavor to your taste, put into molds, and eat with cream.