- ½ box, or 1 ounce, of gelatine.
- ½ cupful of cold water.
- 2 cupfuls of boiling water.
- 1 cupful of sugar.
- Juice of 3 lemons, filtered.
- Thin slices of lemon-rind.
Put together as directed for wine jelly.
ORANGE JELLY
- ½ box, or 1 ounce, of gelatine.
- ½ cupful of cold water.
- 1 cupful of boiling water.
- Juice of 1 lemon.
- 1 cupful of sugar.
- 2 cupfuls of orange-juice, filtered.
Combine the same as directed for wine jelly.
A stronger flavor and color of orange can be obtained by soaking with the gelatine the grated yellow rind of one or two bright-skinned oranges. In this case the juice need not be filtered, for the mixture will have to be passed through flannel. Putting it through several times gives a clearer and more brilliant jelly.
COFFEE JELLY
Use the receipt given for wine jelly, using three quarters of a cupful of strong filtered coffee instead of wine, and omitting the lemon; mold in a ring, and fill the center with whipped cream; or, if this is not convenient, use any mold, and serve with it sweetened milk.
CHAMPAGNE JELLY
- ½ box of Cox’s gelatine soaked in ½ cupful of cold water.
- 1 cupful of boiling water.
- 1 cupful of sugar.
- 1 teaspoonful of lemon-juice, filtered.
- 1 cupful of champagne.