One teaspoonful of granulated gelatin soaked in a tablespoonful of cold water; add a half cupful of thick cream and a dash of salt; stir over the fire until the gelatin is dissolved and turn at once into molds.

Served plain or with cream or with a little black coffee.

Plain Jelly With Fruit

Fill a tiny mold with either white grapes that have been peeled and seeded, or a few white currants stripped from the stem, or red currants, or raspberries, or skinned and stoned cherries. Make plain lemon or wine jelly, and pour it over the fruit in the mold; stand away to harden. This is pretty and palatable.

Port Wine Jelly

Put half an ounce of isinglass into a saucepan, add a half cupful of cold water, soak thirty minutes, then stand over hot water and stir until the isinglass is dissolved; add two tablespoonfuls of granulated sugar, take from the fire and add one pint of the best port wine. Stir until every particle of the isinglass is dissolved, strain through cheesecloth and stand aside until cold.