Champagne Jelly In Glasses

Put fifteen leaves of gelatine in a basin, cover them with cold water and allow them to soften for half an hour; then drain off the water. Find out the consistence of the gelatine, pour it into the champagne glasses, not allowing the liquid to come quite to the brim, place them in a bucket, surround them with ice, cover the top and allow the jelly to set. Pour into a basin a little dissolved jelly and whip it until it is white and frothy; then take up tablespoonfuls and put it into each of the glasses when the other jelly is set. When the froth is cool wipe the glasses and serve.

Cherry Jelly

Remove the stalks and stones from two or three pounds of cherries, place them in a basin, pound the kernels and squeeze in the juice of three lemons through a sieve. Mash the cherries with a wooden spoon, adding about one teacupful of red currant jelly; then add the kernels and stir all well together. Boil and skim one pint of clarified sugar and isinglass, put the cherries into a jelly bag, pour this syrup over them and pass it through until quite clear If it is not sweet enough add more sugar; if too sweet add more lemon-juice. Dampen a mould, pack it in ice, fill it with the jelly and turn it out when firm and well set.

Claret Jelly

Into an enameled saucepan put one-fourth pound of lump-sugar, ten drams of gelatine, half a pint of claret and half a wineglassful of brandy and let them soak for ten minutes. Then put in the very thin rind of half a lemon, together with half a pound of currant jelly. Place the saucepan on the stove and stir until it boils, then draw it to the side and let simmer for five minutes. Moisten the inside of a jelly-mould with cold water, strain the jelly into it, and when quite cold turn it into a glass dish, and serve.

Constantine Jelly

Cut in halves half a dozen apricots, remove the stones, place the apricots in a saucepan with a little syrup, and boil until done. Allow them to get cold and cut each half into three pieces. Pack an ornamental mould in ice, pour a little warm jelly at the bottom, sprinkle in a little desiccated cocoanut mixed with shredded pistachio nuts, and when the other is set pour over a little more jelly; then put a layer of the strips of apricots, then more jelly, then cocoanut and kernels, and continue in this way until the mould is full, allowing each layer to set before another is added. Turn it out onto a dish when set, fill the cavity with whipped cream mixed with more desiccated cocoanut and pistachio nuts, and serve.

Crystal Jellies

Put one ounce of isinglass ill a saucepan with one pint of water, and the rind of one lemon. When it boils stir in one pound of loaf-sugar and one-half pint of light wine. When the isinglass is well dissolved, strain it through a jelly-bag and let it stand until cold. Squeeze the juice of two or three lemons in a cup, keeping back the pips. Grate the rind of one lemon in the juice, and allow it to remain for a short time. Strain the juice into the jelly, whisk it until it begins to stiffen, then turn it into the jelly moulds and let it set. When ready to serve, turn the jellies onto a glass dish.