Lemon Jelly

Cover one teaspoonful of granulated gelatin with four tablespoonfuls of water, soak a half hour, then add a half cupful of boiling water, four tablespoonfuls of lemon juice and three tablespoonfuls of sugar; strain through two thicknesses of cheesecloth and turn either into a pretty small stem glass dish or in an individual mold. At serving time plunge the mold quickly into hot water, loosen the jelly around the top and turn it out on a pretty china serving dish.

Lemon Jelly For Diabetics And Obese

Cover one package of gelatin with one cupful of cold water to soak for a half hour; then add a pint and a half of boiling water, stir until the gelatin is dissolved, add one gill (a half cupful) of lemon juice, a level teaspoonful of beef extract and a level teaspoonful of celery salt; stir, strain, add two drops of Tabasco and put it in a mold to harden.

Served with cold meat, or chopped fine on lettuce leaves with a little French dressing.

Orange Jelly

Cover one teaspoonful of gelatin with four table-spoonfuls of cold water to soak for a half hour; add a half cupful of boiling water, a half cupful of orange juice and six tablespoonfuls of sugar. Stir until the sugar is dissolved, strain and put into two molds or glasses to harden.

This is very pretty if colored slightly brown with caramel.

Serve turned from the mold, or cut it into blocks and serve in an orange basket.

Wine Jelly

While there is little or no nourishment in any of the gelatin jellies, they make exceedingly good vehicles for the conveyance of stimulants when stimulants are ordered.

Cover a half package of gelatin with a cupful of cold water, let it soak for a half hour, then add a half cupful of sugar and a cupful of boiling water; stir over the fire until the gelatin is thoroughly dissolved. Strain, add one gill (a half cupful) of wine, turn at once into small stem glasses, sufficient in each glass for one feeding. This should make four glasses.

Brandy or rum may be substituted for sherry, or brandy and sherry may be mixed.

White Wine Jelly

Put a half package of granulated gelatin, covered with a pint of cold water, to soak a half hour; add four table-spoonfuls of sugar, stir the mixture over the fire until the gelatin is dissolved; add a half pint of white wine and a grating of the yellow rind of a lemon; stir and turn at once into glasses. This should make three glasses.