Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Cider Jelly.

1/2 package of gelatine, scant measure.

1/2 pint of sugar.

1-1/2 pints of cider.

Soak the gelatine in half a pint of the cider for two hours. Heat the rest of the cider to the boiling point and pour it on the soaked gelatine. Add the sugar, and place the bowl in a pan of boiling water. Stir until the liquid is clear; then strain, pour into a mould, and set away to harden.