How To Make Wine Jelly

Gelatine - Boxes ..............................................1

Cold Water - Pints..........................................1

White Sugar - Pounds ....................................2

Wine - Pints ....................................................1

Lemons ............................................................2

Handful of Stick Cinnamon.

Cloves - Dozen ................................................1

Mace (blades)-Dozen ................. 1/2

Boiling Water-Quarts ................. 1

Soak the gelatine in the cold water one-half hour; add the other ingredients and pour over the whole the boiling water; let come to a boil and strain through a flannel bag into molds. MRS. CLINTON CROW.

How To Make Orange Jelly

Gelatine - Boxes ..............................................1

Cold Water - Pints ..........................................1

Lemons ............................................................2

Oranges ............................................................2

Loaf Sugar - Pounds ......................................2

Boiling Water - Pints ....................................3

Soak the gelatine in cold water one hour; slice into this the lemons and oranges; add the sugar and boiling water; stir well and let it come to a boil, then strain through a jelly-bag. MRS. MERRIMON.

How To Make Lemon Jelly

Gelatine - Boxes ..............................................1

Cold Water - Pints..........................................1

White Sugar - Pounds ....................................1

Lemons...........................3 or 4

Boiling Water - Pints ....................................3

A few sticks of Cinnamon.

Soak the gelatine in cold water 20 minutes, then place in a sauce-pan with the sugar and pour over the boiling water; add the juice of lemons and rind of 2 and cinnamon; let boil 6 minutes and strain and let congeal.

MISS STURGIS (Waynesboro.)

How To Make Italian Cream

Gelatine-Boxes ..............................................1/2

Fresh Milk-Pints ........................................4

Sugar-Pounds ..............................................1/2

Eggs (yolks) ..................................................6

Vanilla-Teaspoonfuls ..........................1

Dissolve the gelatine in the milk for one-half hour; put over the fire and stir until melted; let milk boil and pour over the beaten eggs and sugar as for Boiled Custard; return to the stove to thicken; flavor with vanilla. Pour into a glass dish to congeal and serve, when firm, with cream sweetened and flavored with wine.

MRS. JAMES McKIMMON.

How To Make Charlotte Russe, No. 1

Eggs ................................................................3

Milk - Pints ....................................................1

Sugar - Pounds ................................................1

Gelatine - Boxes ..............................................1/2

Cream - Quarts ................................................1

Vanilla - Dessertspoonfuls ..............................1

Dissolve the gelatine in the hot milk and let boil; pour it over the beaten eggs and sugar; flavor with vanilla, and when quite cool, stir in the whipped cream.

Mrs. J. B. Burwell