WINE JELLY.

One package of gelatine, one cupful of cold water soaked together two hours; add to this three cupfuls of sugar, the juice of three lemons and the grated rind of one.  Now pour over this a quart of boiling water and stir until dissolved, then add a pint of sherry wine.  Strain through a napkin, turn into molds dipped in cold water and place in the ice box for several hours.

One good way to mold this jelly is to pour some of it into the mold, harden it a little, put in a layer of strawberries or raspberries, or any fresh fruit in season, pour in jelly to set them; after they have set, another layer of jelly, then another of berries, and so fill each mold, alternating with jelly and berries.

CIDER JELLY.

This can be made the same, by substituting clear, sweet cider in place of the wine.

ORANGE JELLY.

Orange jelly is a great delicacy and not expensive.  To make a large dish, get six oranges, two lemons, a two-ounce package of gelatine.  Put the gelatine to soak in a pint of water, squeeze the orange juice into a bowl, also the lemon juice, and grate one of the lemon skins in with it.  Put about two cupfuls of sugar with the gelatine, then stir in the orange juice, and pour over all three pints of boiling water, stirring constantly.  When the gelatine is entirely dissolved, strain through a napkin into molds or bowls wet with cold water, and set aside to harden.  In three or four hours it will be ready for use and will last several days.

VARIEGATED JELLY.

After dividing a box of Cox’s gelatine into halves, put each half into a bowl with half a cupful of cold water.  Put three-quarters of an ounce or six sheets of pink gelatine into a third bowl containing three-fourths of a cupful of cold water.  Cover the bowls to keep out the dust and set them away for two hours.  At the end of that time, add a pint of boiling water, a cupful of sugar, half a pint of wine, and the juice of lemon to the pink gelatine, and, after stirring till the gelatine is dissolved, strain the liquid through a napkin.  Treat one of the other portions of the gelatine in the same way.  Beat together the yolks of four eggs and half a cupful of sugar, and, after adding this mixture to the third portion of gelatine, stir the new mixture into a pint and a third of boiling milk, contained in a double boiler.  Stir on the fire for three minutes, then strain through a fine sieve, and flavor with a teaspoonful of vanilla extract.  Place in a deep pan two molds, each holding about three pints, and surround them with ice and water.  Pour into these molds, in equal parts, the wine jelly which was made with the clear gelatine, and set it away to harden.  When it has become set, pour in the pink gelatine, which should have been set away in a place not cold enough to make it harden.  After it has been transferred and has become hard, pour into the molds the mixture of eggs, sugar and gelatine, which should be in a liquid state.  Set the molds in an ice chest for three or four hours.  At serving time, dip them into tepid water to loosen the contents, and gently turn the jelly out upon flat dishes.