Arrowroot Jelly

Two Servings

Put a half pint of milk in a double boiler, add two teaspoonfuls of arrowroot moistened in two tablespoonfuls of cold milk; stir until the mixture begins to thicken, cover the boiler and cook fifteen minutes. Turn into a small individual mold and stand aside to cool. This should be shaky and jelly-like, but not too stiff. Serve with powdered sugar and cream.

Milk Jelly

Two Servings

Cover two level teaspoonfuls of granulated gelatin with a half pint of cold milk, soak for thirty minutes, then heat it in a double boiler, or stand the bowl over hot water and stir until the gelatin is dissolved. Strain into two fancy individual molds, and stand at once on the ice. In case of fever, this must be served perfectly plain, without sugar or cream. Convalescing patients may dust it with powdered sugar and serve it with plain or whipped cream.

Barley Jelly

Wash two tablespoonfuls of pearled barley through several cold waters, cover with boiling water, boil and drain, throwing the water away. Put it in a granite or porcelain kettle with a pint and a half of water, boil slowly for two hours, until the quantity is reduced to one pint; strain and stand aside until cold. When cold, this will be a clear, white jelly. Serve it in a small cereal plate, with two or three tablespoonfuls of cream. This is a nice "cereal" for children two or three years of age.

One ounce of barley jelly dissolved in six ounces of sweet milk, with two tablespoonfuls of cream added, is recommended for a child, a year old, who is troubled with constipation; it may be used twice a day, as long as necessary.