All Fruit Juices

strawberry, raspberry and currant mixed, blackberries, mashed ripe peaches, carefully stewed apples - may be used for fruit jellies. Always prepare the gelose as directed, and remember that a quarter of a box will make four cupfuls of jelly. The quantity of sugar must be regulated by the acidity of the fruit. The liquid may be part water and part fruit juice, or all fruit juice.

Gelose Drink

Boil half the prepared gelose in one quart of water and add the juice of one lemon. This makes an exceedingly nice drink in fevers, and may be used as a mouth swab in place of Irish moss. Gelose drink is good in cases of whooping cough.

Restorative Gelose

Quarter of a box of prepared gelose, a level tablespoon-ful of powdered white gum Arabic, two ounces of rock candy, all mixed well together; add two cupfuls of cold water and stand aside two or three hours. Then stir over hot water until the mixture is clear and the ingredients dissolved; take from the fire and cool. Add one and a half cupfuls of good sherry, cover the jar or saucepan and let this stand over night. In the morning reheat, strain and stand aside until cold. This may be put at once into small molds or into individual glass dishes.