Lemon Jelly

1/2 box gelatine. 1/2 cup cold water. 2 cups boiling water.

1 cup sugar.

2/3 cup lemon juice.

Soak the gelatine in cold water, dissolve with the boiling water, then add the sugar and lemon juice. When all is dissolved, strain and mould.

Orange Jelly

1/2 box gelatine. 1/2 cup cold water. 1/2 cup boiling water.

2 tablespoonfuls lemon juice.

1 cup sugar.

2 cups orange juice.

Soften the gelatine in cold water, dissolve it with the hot water, add the sugar, lemon juice, orange. When all is dissolved, strain through a cheese cloth. Mould, garnish the mould, if you like, with slices of orange held in place with a little of the jelly, un-mould and surround with whipped cream, sprinkled over with candied orange peel. Or serve the orange jelly in orange basket made from the skin, with a little whipped cream on top. Set the orange basket on a few green leaves.

Coffee Jelly

1 1/2 tablespoonfuls gelatine. 1/2 cup cold water.

1/2 cup sugar.

1 cup boiling water.

1 1/2 cups strong coffee.

Soften the gelatine in the cold water, add the boiling water, sugar, coffee. When well dissolved, strain through a cheese cloth, mould, serve with whipped cream flavored with a little orange.

Wine Jelly

1 1/2 tablespoonfuls gelatine. 1/2 cup cold water.

1 cup boiling water.

2 tablespoonfuls lemon juice,

1 cup sugar.

1 cup sherry wine or one cup of madeira.

2 tablespoonfuls of brandy.

Soften the gelatine in the cold water, add the hot water and sugar and the rest of the materials, strain through a cheese cloth. The mould can first be decorated with maraschino cherries.

Champagne Jelly

Make the same as wine jelly, using one cup of champagne. Omit the brandy.

Sauterne Jelly

Make the same as wine jelly, omit the brandy, use one cup and a half of sauterne.

Roman Jelly

Into one quart of lemon jelly put two wine glasses of kirsch and one of rum, divide this into three equal parts, color one green, the other red and leave the rest uncolored. Whip each part till they begin to thicken, then put in a mould in alternate layers.

Italian Jelly

Make a lemon, orange or wine jelly. Decorate the mould with preserved fruits or nuts, hold in place with a little of the jelly, just a few drops on each piece. When it is set, pour in a layer of the gelatine an inch thick. When that is firm, cover with a layer of fruits or nuts, hold these in place with a little of the gelatine, and so on until the mould is full. Garnish with whipped cream and the fruits and nuts.