A quarter-teaspoonful powdered cinnamon.
Soak the gelatine two hours; add lemon juice, grated peel, sugar and spice, and leave for one hour. Pour on the boiling water, stir until dissolved, and strain through double flannel. Do not shake or squeeze, but let the jelly filter clearly through it into a bowl or pitcher set beneath. Wet moulds in cold water and set aside to cool and harden.
Ribbon Jelly.
Take one third currant jelly, one third lemon jelly, and as much plain blanc-mange. (See Desserts.)
When all are cold and begin to form, wet a mould, pour in about a fourth of the red jelly and set on the ice to harden; keep the rest in a warm room, or near the fire. So soon as the jelly is firm in the bottom of the mould, add carefully some of the white blanc-mange, and return the mould to the ice. When this will bear the weight of more jelly, add a little of the lemon, and when this forms, another line of white.
Proceed in this order, dividing the red from the yellow by white, until the jellies are used up. Leave the mould on ice until you are ready to turn the jelly out.
A pretty dish, and easily managed if one will have patience to wait after putting in each layer until it is firm enough not to be disturbed or muddied by the next supply.
Buttercup Jelly.
One half package of gelatine soaked in half a cup of cold water for two hours.