Lemon Jelly. No. 1

Wash and prepare four calf's feet, place them in four quarts of water, and let them simmer gently five hours. At the expiration of this time take them out and pour the liquid into a vessel to cool; there should be nearly a quart. When cold, remove every particle of fat, replace the jelly into the preserving-kettle, and add one pound of loaf sugar, the rind and juice of two lemons; when the sugar has dissolved, beat two eggs with their shells in one gill of water, which pour into the kettle and boil five minutes, or until perfectly clear; then add one gill of Madeira wine and strain through a flannel bag into any form you like.

Lemon Jelly. No. 2

To a package of gelatine add a pint of cold water, the juice of four lemons and the rind of one; let it stand one hour, then add one pint of boiling water, a pinch of cinnamon, three cups of sugar; let it all come to a boil; strain through a napkin into molds, set away to get cold. Nice poured over sliced bananas and oranges.

Wine Jelly

One package of gelatine, one cupful of cold water soaked together two hours; add to this three cupfuls of sugar, the juice of three lemons and the grated rind of one. Now pour over this a quart of boiling water and stir until dissolved, then add a pint of sherry wine. Strain through a napkin, turn into molds dipped in cold water and place in the ice box for several hours.

One good way to mold this jelly is to pour some of it into the mold, harden it a little, put in a layer of strawberries or raspberries, or any fresh fruit in season, pour in jelly to set them; after they have set, another layer of jelly, then another of berries, and so fill each mold, alternating with jelly and berries.

Cider Jelly

This can be made the same, by substituting clear, sweet cider in place of the wine.

Orange Jelly

Orange jelly is a great delicacy and not expensive. To make a large dish, get six oranges, two lemons, a two-ounce package of gelatine.

Put the gelatine to soak in a pint of water, squeeze the orange juice into a bowl, also the lemon juice, and grate one of the lemon skins in with it. Put about two cupfuls of sugar with the gelatine, then stir in the orange juice, and pour over all three pints of boiling water, stirring constantly. When the gelatine is entirely dissolved, strain through a napkin into molds or bowls wet with cold water, and set aside to harden. In three or four hours it will be ready for use and will last several days.

Variegated Jelly

After dividing a box of Cox's gelatine into halves, put each half into a bowl with half a cupful of cold water. Put three-quarters of an ounce or six sheets of pink gelatine into a third bowl containing three-fourths of a cupful of cold water. Cover the bowls to keep out the dust and set them away for two hours. At the end of that time, add a pint of boiling water, a cupful of sugar, half a pint of wine, and the juice of lemon to the pink gelatine, and, after stirring till the gelatine is dissolved, strain the liquid through a napkin. Treat one of the other portions of the gelatine in the same way. Beat together the yolks of four eggs and half a cupful of sugar, and, after adding this mixture to the third portion of gelatine, stir the new mixture into a pint and a third of boiling milk, contained in a double boiler. Stir on the fire for three minutes, then strain through a fine sieve, and flavor with a tea-spoonful of vanilla extract. Place in a deep pan two molds, each holding about three pints, and surround them with ice and water. Pour into these molds, in equal parts, the wine jelly which was made with the clear gelatine, and set it away to harden. When it has become set, pour in the pink gelatine, which should have been set away in a place not cold enough to make it harden. After it has been transferred and has become hard, pour into the molds the mixture of eggs, sugar and gelatine, which should be in a liquid state. Set the molds in an ice chest for three or four hours. At serving time, dip them into tepid water to loosen the contents, and gently turn the jelly out upon flat dishes.

The clear jelly may be made first and poured into molds, then the pink jelly and finally the egg jelly.

Strawberry Jelly

Strawberries, pounded sugar; to every pint of juice allow half a package of Cox's gelatine.

Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for one hour that the juice may be extracted; then add half a pint of water to every pint of juice. Strain the strawberry juice and water through a napkin; measure it and to every pint allow half a package of Cox's gelatine dissolved in a teacupful of water. Mix this with the juice, put the jelly into a mold and set the mold on ice. A little lemon juice added to the strawberry juice improves the flavor of the jelly, if the fruit is very ripe; but it must be well strained before it is put with the other ingredients, or it will make the jelly muddy. Delicious and beautiful.

ICE CREAM AND ICES