The Boston cooking-school cook book

salt, and cook ten minutes. Melt one and one-half tablespoons butter, add one-fourth cup powdered sugar, and cook until well caramelized, stirring constantly. Add to first mixture, and flavor with one-half teaspoon vanilla. Chill thoroughly. Lemon Jelly ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 2½ cups boiling water 1 cup sugar ½ cup lemon juice Soak gelatine twenty minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Turn into mould, and chill. Orange Jelly ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1½ cups boiling water 1 cup sugar 1½ cups orange juice 3 tablespoons lemon juice Make same as Lemon Jelly. =To Remove Juice from Oranges.= Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheese-cloth; or use a glass lemon squeezer. Kumquat Jelly 1½ cups kumquat juice ½ cup sugar ¼ cup Sauterne 1½ tablespoons Orange Curaçoa 1 tablespoon granulated gelatine 2 tablespoons cold water Few grains salt Wipe three-fourths box kumquats, cut in slices, add cold water to cover, bring slowly to boiling-point, and cook slowly one-half hour; then strain; there should be one and one-half cups juice. Add sugar, wine, and curaçoa. Soak gelatine in cold water, and add to first mixture heated to boiling-point; then add salt. Strain, turn into individual mould, and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in sugar. Coffee Jelly ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1 cup boiling water ⅓ cup sugar 2 cups boiled coffee Make same as Lemon Jelly. Serve with sugar and cream. Cider Jelly ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1 cup boiling water 2 cups cider Sugar Make same as Lemon Jelly. Wine Jelly I ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1⅔ cups boiling water 1 cup sugar 1 cup Sherry or Madeira wine ⅓ cup orange juice 3 tablespoons lemon