Wine Jelly No. I, 165 Calories

(Individual Rule).

1 teaspoon granulated gelatin.

1 tablespoon cold water. ¼ cup boiling water.

2 tablespoons sugar.

2 tablespoons wine.

1 tablespoon orange juice.

1 teaspoon lemon juice.

Soak gelatin in the cold water 5 minutes; add the boiling water and dissolve. Add sugar, wine, orange and lemon juice. When sugar is dissolved, strain through a cheesecloth into cold, wet molds; or chill in shallow soup plate and when firm cut into one-half inch cubes and serve in sherbert or champagne glasses, or half orange shell with a little whipped cream on top.

Wine Jelly No. II, 1530 Calories

(Six Servings).

½ box shredded gelatin or 2 tablespoons granulated gelatin. ½ cup cold water. 1½ cups sugar.

2 cups boiling water. 1 cup wine. Speck salt.

Cover gelatin with the cold water and let it stand about one-half hour. Add the boiling water, sugar and salt. Stir till gelatin is dissolved and add the wine. Strain through cloth and strainer into cold, wet molds and set in cold place to harden. Serve plain or with whipped cream.

Peptonoids Wine Jelly, 192 Calories

¼ box gelatin.

4 tablespoons cold water.

8 tablespoons boiling water.

2 tablespoons sugar.

1 tablespoon sherry wine.

1 tablespoon Liquid Peptonoids.

Soak gelatin in the cold water 5 minutes; add the boiling water, sugar, wine and Liquid Peptonoids. When sugar is dissolved, strain and pour into cold, wet molds. Put on ice to harden.

Orange Jelly No. I, 1020 Calories

(Six Servings).

½ box shredded gelatin or 2 tablespoons granulated gelatin. ½ cup cold water. 2 cups boiling water.

1 cup sugar.

1 cup orange juice.

Juice 1 lemon.

Soak the gelatin in the cold water one-half hour; add the boiling water and dissolve. Add sugar and fruit juice, strain through a cloth and strainer into cold, wet molds and set away to harden. Serve plain or with whipped cream.

Orange Jelly No. II, 152 Calories

(Individual Rule).

1 teaspoon granulated gelatin. 1 tablespoon cold water. 1 tablespoon boiling water.

3 tablespoons orange juice. 2 teaspoons lemon juice. 2 tablespoons sugar.

Make same as preceding. Soaking gelatin five minutes.

Cut orange in half, crosswise, remove pulp with spoon and strain through cheese-cloth. Fill halves with jelly; when it is hardened cut with sharp knife into thirds (which leaves the rim filled with jelly). Serve three pieces on small plate with whipped cream in center.

Orange Baskets

Wash oranges. Remove two sections from the upper half of an orange, leaving a band of peel for a handle. Dig out the pulp and scrape clean. Fill with lemon or orange jelly, cut into cubes. An attractive form to serve to children.

Note

If these shells are wrapped in a damp cloth they will retain their shape for hours.