Gelatin Jellies
Lemon Jelly
150 calories
| 2 lemons (juice only) | 1 tbs. cold water |
| ¼ cup sugar | 1 egg white |
| 3 tsp. granulated gelatin | 1 cup boiling water |
Orange Jelly
280 calories
| 3 tsp. granulated gelatin | 6 tbs. lemon juice |
| 1 tbs. cold water | 3 tbs. sugar |
| ¼ cup boiling water | 2 drops orange extract |
| ½ cup orange juice | |
Grape Juice Jelly
315 calories
| ¼ cup boiling water | 1 tbs. cold water |
| ½ cup boiling grape juice | 1 tbs. lemon juice |
| 3 tsp. granulated gelatin | 3 tbs. sugar |
Method for Fruit Jellies.—Soak gelatin in cold water about 2 or 3 minutes, then pour over it the boiling liquid; add sugar and fruit juice; strain through cloth into wet molds. Set in cold place to stiffen; when firm, unmold. Serve with whipped cream, or pour liquid into baskets made from oranges or grapefruit hollowed out and the edges scalloped, or pour into shallow pans, and cut in ½-inch blocks when firm, and serve on a bed of whipped cream.
Wine Jelly
127 calories
| ½ cup boiling water | 1 tsp. lemon juice and the yellow rind from ¼ lemon |
| 3 tbs. sherry wine | |
| 1-inch piece of cinnamon | 3 tbs. sugar |
Method for Wine Jelly.—Put water, wine, lemon juice, peel, cinnamon, and sugar into a saucepan, allow to boil 5 minutes, pour over gelatin (which has been soaked in cold water). If jelly looks cloudy return to saucepan, and add ½ egg white beaten stiff, allow to boil 1 minute, stirring constantly, and strain into mold. Serve with whipped cream.