COCOA JELLY.
Make half-a-pint of cocoa from the nibs, taking care to have it clear. Soak half-an-ounce of Nelson's Gelatine in half-a-pint of water; add a quarter of a pound of sugar, dissolve, and clear the jelly with the whites and shells of two eggs in the usual way. Flavour with Nelson's Essence of Vanilla after the jelly has been through the bag.
When a clear jelly is not required, the cocoa can be made of Schweitzer's Cocoatina, double the quantity required for a beverage being used. Mix this with half-an-ounce of Nelson's Gelatine and flavour with vanilla.
ORANGES FILLED WITH JELLY.
Cut a small round from the stalk end of each orange, and scoop out the inside. Throw the skins into cold water for an hour to harden them, drain, and when quite dry inside, half fill with pink jelly. Put in a cool place, and when the jelly is firm, fill up with pale jelly or blanc-mange; set aside again, and cut into quarters before serving. Arrange with a sprig of myrtle between each quarter. Use lemons instead of oranges if preferred.
ORANGE FRUIT JELLY.
Boil half-a-pound of lump sugar in a gill of water until melted. Stir in half-an-ounce of Nelson's Gelatine previously soaked in a gill of cold water; when it is dissolved beat a little, and let it stand until cold. Rub four lumps of sugar on the peel of two fine oranges, so as to get the full and delicate flavour; add this sugar with the juice of a lemon and sufficient orange juice strained to make half-a-pint to the above. Beat well together, and when on the point of setting, add the fruit of two oranges prepared as follows: Peel the oranges, cut away all the white you can without drawing the juice, divide the orange in quarters, take out seeds and all pith, and cut the quarters into three or four pieces. Mix these with the jelly, which at once put into a mould, allowing it to stand a few hours before turning out.
APPLE JELLY.
Take one pound of apples, peel them with a sharp knife, cut them in two, take out the core, and cut the fruit into small pieces. Place the apples in a stewpan, with three ounces of lump sugar, half-a-pint of water, a small teaspoonful of Nelson's Citric Acid, and six drops of Nelson's Essence of Lemon. Put the stewpan on the fire, and boil the apples till they are quite tender, stirring occasionally to prevent the fruit sticking to the bottom of the pan; or the apples can be steamed in a potato-steamer, afterwards adding lemon-juice and sugar. Soak an ounce of Nelson's Gelatine in a gill of cold water, dissolve it, and when the apples are cooked to a pulp, place a hair sieve over a basin and rub the apples through with a wooden spoon; stir the melted Gelatine into the apples, taking care that it is quite smoothly dissolved. If liked, colour part of the apples by stirring in half a spoonful of cochineal colouring.
Rinse a pint-and-a-half mould in boiling water, and then in cold water; ornament the bottom of the mould with pistachio nuts cut in small pieces, or preserved cherries, according to taste. When on the point of setting put the apples into the mould, and if any part of the apples are coloured, fill the mould alternately with layers of coloured and plain apples. Stand the mould aside in a cool place to set the apples, then turn out the jelly carefully on a dish, and send to table with cream whipped to a stiff froth.