ORIENTAL JELLY.

Cut the gelatine in pieces about one inch long, with a pair of shears, and put into a kettle, and over this pour the boiling water, then set aside. Put sugar and glucose into another kettle and remember that this is the kettle you will cook the batch in. Now take the kettle with the gelatine in, and add enough warm water to cover the gelatine, which by this time has puffed up quite a bit, and set on the fire and stir until it starts to boil. Then turn out the fire and continue stirring until it is dissolved, then strain this through a sieve or collander, into the kettle which contains the sugar and glucose. Now set the batch on the fire, stir and cook to 220. Remember to stir this from the time you set it on the fire, until it is cooked, and try to cover the whole bottom of the kettle with the paddle while stirring to prevent scorching. When the exact degree is reached, set it off the fire and let stand about ten minutes, then add one-half teaspoonful essence of lemon, and one and one-half pounds of ground figs, and stir through. Prepare the slab by dusting it well with XXXX sugar. Pour the jelly on the slab, between the bars, about three-fourths of an inch thick. This size batch will fill a place about twelve inches square. Sprinkle the top with XXXX sugar and let it stand a few hours until it sets, when it can be cut as desired. This jelly may be made any flavor or color you want and you may want to change the flavors occasionally. Here are a few: Color red when the batch is cooked and flavor with strawberry. Color green and flavor either mint or lime. Color orange and flavor the same. For lemon, use no color and flavor lemon. Roll the pieces, after being cut, in XXXX sugar and it can either be packed away or eaten as it is. If your batch gets a little softer than you like it, simply cook it two degrees higher the next time.