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Jellies.
"Custards for supper, and an endless host of other such lady-like luxuries." --SHELLEY.
LEMON JELLY. GAIL HAMILTON.
One-half box gelatine, one-half pint cold water, one-half pint boiling
water, one-half cup sugar, juice of two lemons.
ORANGE JELLY. MRS. O. W. WEEKS.
Take six large, juicy oranges, one lemon, one pound loaf sugar,
one-half ounce gelatine. Dissolve the sugar in one-half pint of
water. Pour one-half pint boiling water over the gelatine, and when
dissolved, strain it. Put the sugar and water on the fire. When it
boils, add the gelatine, the juice of the oranges, and the lemon, with
a little of the peel. Let come to a boil; then strain in molds to
cool.
ORANGE JELLY. MRS. L. D. HAMILTON.
Soak one box gelatine in half pint cold water until soft, add one cup
boiling water, juice of one lemon, one cup sugar, one pint orange
juice; stir until sugar is dissolved; then strain.
JELLIED FRUIT. MRS. RETTA LUCAS.
Soak two-thirds box gelatine in one-half cup cold water; stand until
dissolved; pour one-half teacup hot water over the dissolved gelatine.
Take the juice of two lemons, two oranges, one and one-half cups
sugar. Separate one orange into smallest dimensions, removing the
seeds. Lay bananas, cut in small pieces, and malaga grapes with the
oranges in the bottom of mold; strain the liquid over these, and set
to cool.
GELATINE, WITH FRUIT. MRS. W. H. ECKHART.
Take one ounce box of gelatine; put to soak in a pint of cold water
for an hour. Take the juice of three lemons, and one orange, with
three cups of sugar; add this to the gelatine, and pour over all three
pints of boiling water; let this boil up once, stirring all the time.
Take two molds of the same size, and pour half your jelly into each.
Stir into one mold half a cup of candied cherries, and into the other
one pound of blanched almonds. The almonds will rise to the top. Let
these molds stand on ice, or in a cool place until thoroughly
set--twenty-four hours is best. When ready to serve, loosen the
sides, and place the almond jelly on top the other, on a fruit
platter. Slice down, and serve with whipped cream.
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