Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

One-half box gelatine covered with cold water. Let it stand while mixing. Two cups sugar, juice two lemons, whites of three eggs beaten stiff. Add to gelatine one pint boiling water, the sugar and eggs; beat thoroughly and strain into moulds. Make a custard of one pint milk, three eggs’ yolk; turn over the jelly just before serving.

Mrs. Lane.

WINE JELLY.

One-half box Coxe’s gelatine, soaked in one-half pint cold water one hour; add one pint boiling water, two cups sugar, two lemons, grated; two-thirds pint sherry wine. Let all come to a boil, then strain into moulds and set in a cool place to harden.

A. H.

LEMON JELLY.

One-half box Coxe’s gelatine, soaked in one-half pint cold water one hour; add one pint boiling water, and one and one-half cups sugar, three lemons, grated. Stand on stove until boiling. Strain into a mould and set in cool place.

CIDER JELLY.

One box gelatine dissolved in one pint cold water. In twenty minutes add one pint boiling water, then one quart cider and one pint sugar (granulated), and the grated rind and juice of two lemons. Let it stand on the stove until hot, but not boil. Then strain into moulds.