Dantzig Sweet Jelly

Clarify from sixteen to twenty leaves of French gelatine, and when it is cold mix with it about one-half pint of Dantzig brandy, and add the syrup required to sweeten. When the jelly is half set, put it on ice, and stir it for a time without allowing it to thicken; then put in two tablespoonfuls of -pistachios cut in slices. Pack in ice a cylinder-mould, pour the jelly into it and let it stand for an hour; then dip the mould in tepid water, wipe it thoroughly all round, and turn the jelly out onto a glass dish.

Jelly For Cake

Peel and core a few apples; pound and mix one breakfast cupful of powdered sugar and the grated peel and juice of one lemon. When mixed put in a jar, stand in a saucepan, surround with boiling water, and let it stand until cooked. Jelly prepared in this way is used for spreading over sponge-cake.

French Sweet Jelly

Prepare one quart of calf's foot or gelatine jelly, sweeten and flavor it with sherry-wine. Choose a fancy jelly-mould, pour in a small quantity of the jelly, and leave it to set for two hours. Choose some fine ripe fruit of any kind in season, wipe it and pick off the stalks; arrange the fruit tastefully around the edge of the mould, fixing them in place with a little jelly; pour in more of the jelly and let it set, continuing in this way until the mould is full. When the jelly is well set, turn it onto a fancy glass dish, garnish with crystallized fruits, and serve.

Gelatine Jelly

Soak and dissolve half an ounce of gelatine in a gill of cold water, pour over it half a pint of boiling water and stir until the gelatine has quite melted; then add sugar to taste and a flavoring of thinly-pared lemon peel. When it is quite cold set it over the fire with the beaten whites and shells of two eggs, and let it come to a boil, but do not stir it. As soon as it boils take it from the fire and gently pour in one tablespoonful of cold water; let it stand for five or ten minutes and then run it through a jelly-bag. If it is not quite clear, run it through the bag again. When quite clear, mix with it a gill of wine, let stand until nearly cold and pour it into the mould. When set, turn out, and serve.

Jamaica Jelly

Boil one pound of sugar together with two ounces of clarified isinglass and one wineglassful of Jamaica rum until reduced to a clear jelly. Rinse a mould out with cold water, pour the jelly into it and stand it in a cool place. When firm and cold turn the jelly onto a glass dish, arrange round it some small bunches of grapes, pour over thick cream, and serve.

Kirsch Jelly, With Cherries

Put in some syrup boiled at thirty degrees one pound of morello cherries, and boil them for five minutes. Put in a stewpan two ounces of gelatine, the beaten whites of three eggs, one pound of sugar and three pints of water, with the juice of a lemon. Whisk it over the fire until it boils, turn it out and add one and one-half teacupfuls of kirsch after it is cold. Crack about fifty cherry stones, blanch and peel the kernels, drain the cherries, and put a layer first of jelly and then of cherries and a sprinkling of the kernels in a plain cylinder-mould, and keep on in this way till the mould is full. Cover with a tin sheet, pack it in ice, put ice on the tin, and let the jelly freeze for two hours. Turn it out of the mould onto an ornamental dish. The jelly may be garnished with crystallized fruits.