Fruit Jelly Macedoine

Use Wine, Orange, or Lemon Jelly. Pour jelly in mold to depth of one half inch. Decorate bottom of mold with a slice of banana, and radiating from it halves of blanched almonds. Cover with jelly, and arrange in alternating layers, English walnuts, candied fruits, figs and jelly. Chill; serve and garnish with whipped cream.

Lemon Jelly No. 1

2 tablespoons granulated gelatine ⅓ cup cold water.

2¼ cups boiling water 1 cup sugar.

½ cup lemon juice.

Soak gelatine in cold water, add boiling water; when dissolved, add sugar and lemon juice. Mold and chill.

Lemon Jelly No. 2

2 tablespoons granulated gelatine ⅓ cup cold water 2 cups boiling water.

1 cup sugar.

1 cup lemon juice grated rind of one half lemon.

Soak the gelatine in cold water; add boiling water and lemon rind; let it stand ten minutes. Strain; add sugar and lemon juice. Mold in shallow dish. When hard, cut in squares and serve with boiled custard.

Grape Fruit Jelly

2 tablespoons granulated gelatine ⅛ cup cold water 2 cups boiling water.

2 tablespoons lemon juice 1 cup grape fruit juice 1¼ cups sugar.

Soak gelatine in cold water; add boiling water, fruit juice, sugar, and strain. Mold, chill, and serve.

Orange Jelly

Make the same as Grape Fruit Jelly, substituting orange for grape fruit juice.

Macedoine Of Oranges

Use rule for Orange Jelly. Cover the bottom of a charlotte russe mold with jelly. Chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled.

Wine Jelly

2 tablespoons gelatine ⅓ cup cold water 1 cup boiling water.

½ cup lemon juice ½ cup orange juice 1 cup sugar.

1 cup wine (cookiag Madeira or Sherry)

Prepare as for Lemon Jelly. Chill and serve.

Sauterne Jelly

2 tablespoons gelatin ⅛ cup cold water 1 cup boiling water.

¼ cup lemon juice 1½ cups sauterne 1¼ cups sugar green coloring.

Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactory-color; if not deep enough, add more coloring matter before straining. Mold, chill, and serve.

Russian Jelly

2 tablespoons gelatine ⅓ cup cold water 1 cup sugar 1 tablespoon wine.

2 cups boiling water ½ cup orange juice.

½ cup grape juice.

3 egg whites.

Soak gelatine in cold water. Boil sugar and boiling water ten minutes. Add soaked gelatine and fruit juice. Strain, add egg whites, and beat with Dover egg beater until cold. Serve with beaten cream, sweetened and flavored.

Prune Jelly

1 cup prunes 1/2 box gelatine.

1/3 cup cold water.

2 tablespoons lemon juice.

2 tablespoons sherry 2 cups boiling water 1 cup sugar 1/2 cup walnuts.

Cook prunes and remove stones. Soak gelatine in cold water. Add boiling water. Strain; add lemon juice, sherry and sugar. Pour into a mold. When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces. Stir occasionally to keep fruit from settling. Mold, chill, and serve with Soft Custard.