Tapioca Jelly

Put one-half teacupful of tapioca into a basin with one breakfast cupful of cold water and let it steep for two hours, standing the basin in a warm place. Pour two more breakfast cupfuls of water into a saucepan, add six or eight ounces of sugar, and then the rind of half a lemon cut up into shreds, and squeeze in the juice of half a lemon. Boil for a few minutes, pour in the tapioca and water and cook gently for about twenty minutes at the side of the fire, by which time the tapioca should be quite transparent. Add a little syrup of cranberries or burnt sugar to color, pour the jelly into a mould, let it set, turn it out onto a dish and serve with sweet cream. The coloring may be dispensed with if desired.

Vanilla Jelly

Cut into pieces two vanilla beans, pour over them one quart of boiling water and turn them into a lined pan. Steep two and one-half ounces of gelatine in one pint of cold water for thirty minutes or so, then strain it and pour one pint of boiling water over it. Put the dissolved gelatine in the pan with the vanilla, add three-fourths of a pound of sugar, the juice and finely-shred peel of two oranges and two lemons and the shells and well-beaten whites of four or five eggs. Place the pan over the fire and stir the contents till boiling, then strain the mixture through a jelly-bag, repeating the operation till it runs quite clear. Decorate a mould with dried fruits or strawberries, then pour in the mixture and place it on the ice until firm. Turn the jelly out onto a fancy dish, and serve it.

Jelly With Whipped Cream

Prepare one and one-half pints of clear jelly flavored to taste. Rinse the inside of a cylinder-mould with clear cold water, fill it with the jelly, and stand it on the ice to set. Whip three-fourths of a pint of cream together with a glass of white wine and a little sugar. When the jelly is firm, turn it onto a dish, fill the center with whipped cream, pour a small quantity round the dish, garnish the jelly with candied cherries, and serve.

Lemon Froth

Soak two ounces of gelatine and dissolve it in one pint of boiling water, then pour in one pint of cold water and add the peels and strained juice of six lemons. Let it stand until it commences to set, then take out the peels and add the whites of a dozen eggs beaten to a stiff froth. When well beaten into the jelly, turn into a glass bowl, garnish with ratafias, and serve.

Maraschino Cheese

Melt a little isinglass in hot water; whip one and one-half pints of thick cream to a stiff froth, and mix with it the dissolved isinglass, the strained juice of one lemon, and three wineglassfuls of maraschino. Stir the above over ice until well mixed and on the point of freezing, then turn it into a mould and pack it in ice till quite firm. When ready to serve, dip the mould in tepid water, wipe, and turn the cheese onto a glass or fancy dish.