(e) Preserved peaches, plums.
SEMI-SOLID FOODS.
JELLIES. Meat Jellies are made in two ways:
(1) Cook soup meat (containing gristle and bone) slowly for a long time in just enough water to cover. Strain and set the liquid away in a mold to cool and set. If desired, bits of shredded meat may be added to the liquid before molding.
(2) Use meat broth and gelatin in the proportion of one tablespoon gelatin to three quarters of a cup of hot broth. Pour into mold and set on ice.
Starch Jellies.—Starch Jellies are made by cooking in a pint of fruit juice or water until clear, two tablespoons of tapioca, arrowroot, sago, cornstarch, or flour. Sweeten to taste.
If water is used, fresh fruit may be used either in the jelly or in a sauce poured over the jelly.
Fruit Jellies.—These are made: