12. Gelées Françaises.
1-oz. gelatine, 1-lb. granulated sugar, nearly 1-pint water, flavouring. Put the water and gelatine in a pan, and when dissolved add sugar. Boil fast 25 minutes. Add 1 teaspoonful powdered citric acid, to give a sharp taste. Pour on three perfectly dry soup plates. Flavour each differently, and leave till next day. Then with a sharp sugared knife cut into diamond shapes, toss in castor sugar, and spread on paper to become crisper. These are much better after a few days.