One-half box gelatine, juice of three lemons, one pint of cold water, one-half pint of hot water, two teacups of sugar, whites of three eggs. Soak one-half box of gelatine in one pint of cold water ten minutes; then dissolve over the fire, adding the juice of the lemons with the hot water and sugar. Boil all together two or three minutes; pour into a dish, and let it remain until nearly cold and beginning to set; then add the whites of eggs, well beaten, and whisk ten minutes. When it becomes the consistency of sponge, wet the inside of cups with the white of egg, pour in the sponge, and set in a cold place. Serve with thin custard, made with the yolks of four eggs, one tablespoonful of corn starch, one-half teacup of sugar, one pint of milk, teaspoonful of vanilla. Boil until sufficiently thick, and serve cold over the sponge.
LEMON JELLY. GAIL HAMILTON.
One-half box gelatine, one-half pint cold water, one-half pint boiling water, one-half cup sugar, juice of two lemons.
ORANGE JELLY. MRS. O. W. WEEKS.
Take six large, juicy oranges, one lemon, one pound loaf sugar, one-half ounce gelatine. Dissolve the sugar in one-half pint of water. Pour one-half pint boiling water over the gelatine, and when dissolved, strain it. Put the sugar and water on the fire. When it boils, add the gelatine, the juice of the oranges, and the lemon, with a little of the peel. Let come to a boil; then strain in molds to cool.
ORANGE JELLY. MRS. L. D. HAMILTON.
Soak one box gelatine in half pint cold water until soft, add one cup boiling water, juice of one lemon, one cup sugar, one pint orange juice; stir until sugar is dissolved; then strain.
ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three eggs, one tablespoon corn starch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten; put on top, and brown in oven. Serve cold.