Fresh fruit may be used. Ck>flée Jelly Make one pint and a half of strong coffee, sweeten to taste, dissolve one-quarter of a pound of sheet gelatine✪ Coffée Jelly in water, strain it, and mix with the coffee liquid. This jelly need not be cleared. Pour into a mould or moulds and when cold and firm serve with whipped cream. ^' GOLD PUDDING8, CREAM8, MERINQUE8, AND ICE8 316 Lemon Jelly When lemon jelly is desired, make the same as in the first wìne jelly receipt given below, but omit the wine flavoring, and substitute the grated rind of two lemons before cooking the liquid. After it is strained, add the strained juice of five lemons. Whipped Lemon Jelly Mix one quart of water with half a pound of granulated sugar^ the grated rind of four lemons, the juice of six large lemons, and one ounee and a half of gelatine, previously dis- solved and strained. Stir over the fire until the sugar and gelatine are thoroughly melted and the liquid is lukewarm. Strain through a fine sieve. When the jelly begins to congeal, beat it with a wire whisk until it is frothy, then pour it into a mould and pack it in cracked ice. Serve very cold. Orajige Jelly Dissolve one ounce and a half of gelatine in a scant half pint of boiling water, then strain. Mix three teacups of orange juice with one teacup of lemon juice, strain, and add to the gelatine. Sweeten to taste with loaf sugar and boil five or ten minutes. Beat the whites of two eggs✪ Orajige Jelly with the eggshells, stir in the mixture, and strain through a jelly bag. Rinse a mould with cold water, pour the jelly into it, and set in cold place tiU it becomes cold. Wine Jelly Mix one box of Cox's gelatine with one pint of cold water and let it stand ten minutes, then pour in one quart of boiling water and stir until ali is dissolved. Into a separate vessel put one pint of Sherry, one lemon, the rind cut up as for lemonade, the white and shell of one egg, a little nutmeg, and about half a dozen cloves✪ Wine Jelly. When the gelatine is cold, add this mixture to 816 MB8. SXXLT'S COOK BOOK it. Boil it five minutes without stirrìng. Remove from the fire and let it stand five minutes to settle, then strain through a flannel bag, pour it into moulds, and set in a cool place. Wine Jelly Soak half a pound of gelatine in enough water to dissolve it. Add to it two pounds of granulated sugar, the juice of three lemons, the whites of two eggs, and two quarts of water. Stir constantly over a clear fire until it is nearly boiling. Place at the side of range, and when nearly cold strain it through a wet cloth. Flayor to taste with Madeira or any wine you desire. Pour into a mould previously dipped in cold water, and when cold and firm invert on a dish. Wine Jelly

AI-modernized reading of the original text

Fresh fruit may be used. Ck>flée Jelly Make one pint and a half of strong coffee, sweeten to taste, dissolve one-quarter of a pound of sheet gelatine in water, strain it, and mix with the coffee liquid. This jelly need not be cleared. Pour into a mould or moulds and when cold and firm serve with whipped cream. ^' GOLD PUDDING8, CREAM8, MERINQUE8, AND ICE8 316 Lemon Jelly When lemon jelly is desired, make the same as in the first wine jelly receipt given below, but omit the wine flavoring, and substitute the grated rind of two lemons before cooking the liquid. After it is strained, add the strained juice of five lemons. Whipped Lemon Jelly Mix one quart of water with half a pound of granulated sugar, the grated rind of four lemons, the juice of six large lemons, and one ounce and a half of gelatine, previously dissolved and strained. Stir over the fire until the sugar and gelatine are thoroughly melted and the liquid is lukewarm. Strain through a fine sieve. When the jelly begins to congeal, beat it with a wire whisk until it is frothy, then pour it into a mould and pack it in cracked ice. Serve very cold. Orajige Jelly Dissolve one ounce and a half of gelatine in a scant half pint of boiling water, then strain. Mix three teacups of orange juice with one teacup of lemon juice, strain, and add to the gelatine. Sweeten to taste with loaf sugar and Boil five or ten minutes. Beat the whites of two eggs with the eggshells, stir in the mixture, and strain through a jelly bag. Rinse a mould with cold water, pour the jelly into it, and set in cold place till it becomes cold. Wine Jelly Mix one box of Cox's gelatine with one pint of cold water and let it stand ten minutes, then pour in one quart of boiling water and stir until ali is dissolved. Into a separate vessel put one pint of Sherry, one lemon, the rind cut up as for lemonade, the white and shell of one egg, a little nutmeg, and about half a dozen cloves. When the gelatine is cold, add this mixture to it. Boil it five minutes without stirring. Remove from the fire and let it stand five minutes to settle, then strain through a flannel bag, pour it into moulds, and set in a cool place. Wine Jelly Soak half a pound of gelatine in enough water to dissolve it. Add to it two pounds of granulated sugar, the juice of three lemons, the whites of two eggs, and two quarts of water. Stir constantly over a clear fire until it is nearly boiling. Place at the side of range, and when nearly cold strain it through a wet cloth. Flayor to taste with Madeira or any wine you desire. Pour into a mould previously dipped in cold water, and when cold and firm invert on a dish. Wine Jelly

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Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..