Wine Jelly

The following named quantities will make three pints. If the jelly is preferred light-colored, the spice and the pink isinglass may be omitted.

One box of gelatine.

One sheet of pink isinglass.

Two lemons.

One clove.

Two-inch piece of stick cinnamon.

One pint of sherry or Madeira.

One pint of sugar.

One and one-half pint of water.

Two eggs (whites).

Soak the gelatine and isinglass for two hours in half a pint of cold water; then place them in a stew-pan, and add the thin, yellow rind of one of the lemons, peeling the rind in strips; also add the juice of both lemons, the wine, the spices, the rest of the water and the beaten whites of the eggs. Stir these well together, place the mixture on the fire, and stir for ten minutes, watching carefully; when the jelly bubbles, draw the pan back where its contents will be kept at the boiling point only. Cover the pan, and let it stand for thirty minutes ; then pour the jelly through a wire strainer, and then through a flannel bag. Pour it into one large mould or several small ones, wetting the moulds before using, and set in a cool place for at least six or eight hours.

Many kinds of wine and liquor may be used in this way, the above recipe being proportioned for sherry, Madeira or port. A smaller proportion of brandy, maraschino, noyau or punch would make sufficient flavoring, and a larger proportion of champagne may be used, as it is not so strong. Those who think clarifying with the whites of eggs unnecessary, and yet wish to use spices, should steep them in the water for half an hour, then add the gelatine and wine, and strain as directed. A very little more water may be allowed if the eggs are not used.

Orange Jelly

Two oranges (rinds).

One pint of orange juice.

One and one-half pint of water.

One pint of sugar.

Two lemons (juice).

Two eggs (whites).

One box of gelatine.

Soak the gelatine for two hours in half a pint of the cold water. Grate the orange rind into a bowl, pour the juice upon it, and let both stand for two hours. Beat the whites, stir them into the juice, add the rest of the recipe, put all in a stew-pan and stir over the fire for ten minutes. When the liquid bubbles, set the pan back, cover it, and keep the contents at the boiling point for half an hour. Then strain as directed for wine jelly, and mould.

Lemon Jelly, No. I

One-half pint of lemon-juice.

One lemon (rind, grated).

One box of gelatine.

One pint of sugar.

Two and one-quarter pints of water.

Two eggs (whites).

Make the same as orange jelly.

Lemon Jelly, No. 2

One-half box of gelatine. One-half pint of cold water. One pint of boiling water. One cupful of sugar. Two lemons (juice).

Soak the gelatine in the cold water for two hours ; and when dissolved, pour on it the boiling water, stir well, add the sugar, and when nearly cold, add the lemon-juice. Strain through a sieve into a mould and set away to harden. Taste at the last, and add more sugar if needed.

Fruit Jellies

For best methods of making these jellies, see "The Perfect Art of Canning and Preserving," published by the Butterick Publishing Co., price fifteen cents. This is a convenient sixteen-page pamphlet by the author of the present work and contains in compact, readable form complete instruction regarding all the processes of canning and preserving ; and for this reason recipes and directions for this class of household work are omitted from this book.