Fruit Jelly
Make a plain lemon jelly, as before. Cut up very thin two oranges, one banana, six figs, and a handful of white grapes, which you have seeded, and sweeten them. Put in a mould and pour in the jelly; as it begins to grow firm you can gently lift the fruit from the bottom once or twice.
You can also fill the mould quite full of fruit, and make only half the jelly and pour over. Whipped cream is nice to eat with this.
Coffee Jelly
1/2 box of gelatine. 1/2 cup of cold water. 1 pint strong hot coffee. 3/4 cup sugar. 1/2 pint boiling water.
Put the gelatine in the cold water and soak two minutes, and pour over it the coffee, boiling hot. When it is dissolved, put in the sugar and boiling water and strain; put in little individual moulds, and turn out with whipped cream under each one. Or, set in a large mould, and have whipped cream around it.
Snow Pudding
1/2 box of gelatine. 1 pint of cold water. 3 eggs. Juice of three lemons. 1/2 cup of powdered sugar.
Pour the water over the gelatine and let it stand ten minutes; then put the bowl over the fire and stir till it is dissolved, and take it off at once. As soon as it seems nearly cold, beat to a froth with the egg-beater. Beat the whites of the eggs stiffly, and add to the gelatine, with the lemon juice and sugar, and mix well. Put in a mould and set on ice. Make a soft custard by the rule, and pour around the pudding when you serve it.
Velvet Cream