Pour into small jars, and when cold paste paper over. Keep in a very dry place. Fill the patty-pans half-full, as it rises much in a quick oven. Puff paste should be used for these.
LEMON JELLY
½ box gelatine.
½ cup cold water.
2 cups boiling water.
1 cup sugar.
Juice of 3 lemons, and three scrapings of the yellow rind.
Put the gelatine into the cold water and soak one hour. Put the boiling water, the sugar, and the scrapings of peel on the fire, and stir till the sugar dissolves. Take it off the fire and stir in the gelatine, and mix till this is dissolved; when it is partly cool, turn in the lemon juice and strain through a flannel bag dipped in water and wrung dry. Put into a pretty mould.
ORANGE JELLY
Make this exactly as you did the Lemon Jelly, only instead of taking the juice of three lemons, take the juice of two oranges and one lemon, and scrape the orange peel instead of the lemon peel.
Whipped cream is nicer with either of these jellies.
PRUNE JELLY
Wash well a cup of prunes, and cover them with cold water and soak overnight. In the morning put them on the fire in the same water, and simmer till so tender that the stones will slip out. Cut each prune in two and sprinkle with sugar as you lay them in the mould; pour over them lemon jelly made by the recipe above, and put on ice. Turn out on a pretty dish, and put whipped cream round.