Fruit Jelly Extract.
| Medium finely powdered gelatin | 18 parts |
| Medium finely powdered citric acid | 3 parts |
Likewise into a glass bottle a mixture of any desired
| Fruit essence | 1 part |
| Spirit of wine | 1 part |
and dissolve in the mixture for obtaining the desired color, raspberry red or lemon yellow, 1/10 part.
For use, dissolve the gelatin and the citric acid in boiling water, adding
| Sugar | 125 parts |
and mixing before cooling with the fruit essence mixture.
Ginger Extracts.
| I.— | Jamaica ginger | 24 ounces |
|---|---|---|
| Rectified spirits, 60 per cent | 45 ounces | |
| Water | 15 ounces |