Recipes For Making Jelly Dessert

Lemon Jelly Recipe

1 ounce (1/2 package) of gelatine. 1 cup of sugar. 1 cup of lemon juice. 1/2 cup of cold water. 2 cups of boiling water.

Soak the gelatine in the cold water, the time required varies with the brand, and add the boiling water and the sugar; stir until dissolved, and when cool add the lemon juice. Strain through a cheesecloth and use as desired. The thin yellow rind of the lemon and an inch of cinnamon bark, one or both, may be steeped in the boiling water for additional flavor.

Orange Jelly Recipe

1 ounce (1/2 package) of gelatine. The juice of one lemon. 1/2 cup of cold water. 1 pint of orange juice. 1 cup of sugar (scant). 1 cup of boiling water.

Prepare as lemon jelly, but strain the liquid before adding the orange juice, to retain the little particles of orange pulp.

Wine Jelly Recipe

1 ounce (1/2 package of gelatine). 1 cup of wine (claret, Madeira, sherry or champagne). 1/2 cup of cold water. The juice of one lemon. 2 cups of boiling water. 1 cup of sugar.

Prepare as lemon jelly. When champagne is used cut down the quantity of boiling water to one cup. Cool the liquid before the wine is added.

Sauterne Jelly Recipe

1 ounce of gelatine. 3 tablespoonfuls of lemon juice. 1/2 cup of cold water. 1 1/2 cups of haut sauterne. 1 1/2 cups of boiling water. Green color paste. 1 cup of sugar.

Prepare as lemon jelly; add color paste to secure a very delicate tint of green.

Coffee Jelly Recipe

1 ounce of gelatine. 3/4 cup of sugar. 1/2 cup of cold water. 2 cups of clear, black coffee. 1 cup of boiling water.

Do not use liquid coffee that has been left standing on the grounds. Let the coffee be freshly made. Cereal coffee makes a good jelly, and served with cream is wholesome for children.

Orange Jelly With Orange Sections Recipe (Macedoine Of Oranges)

Make orange jelly. Set a mould in ice and water. Pour in a little jelly. When set arrange upon it sections of orange from which the seeds have been removed. Dip other sections in liquid jelly and place against the chilled sides of the mould. When set add jelly and sections of orange, alternately, until the mould is filled. When chilled turn from the mould and serve.

Macedoine Of Fruit And Nuts Recipe

Make orange, lemon or wine jelly. Let a few spoonfuls become "set" in the bottom of a mould. Arrange upon this a design with slices of bananas and blanched almonds, halved. Cover with jelly; add figs and dates, cut in small pieces, and slices of blanched almond, alternately, with jelly, until the mould is filled. Serve surrounded with a wreath of whipped cream, sweetened and flavored before whipping.

Ivory Jelly Recipe

1 ounce of gelatine. 2/3 cup of sugar. 1/2 cup of cold water. 1 1/2 cups of double cream. 1 cup of hot milk. 1 teaspoonful of vanilla extract A few grains of salt.

Soak the gelatine in the cold water, and dissolve in the hot milk; add the salt and sugar and strain. When cool add the cream and vanilla and stir, occasionally, until the mixture begins to thicken, then pour into a mould. Serve with a fruit purée, chocolate syrup or cream.