The Boston cooking-school cook book

juice Soak gelatine twenty minutes in cold water, dissolve in boiling water; add sugar, wine, orange juice, and lemon juice; strain, mould, and chill. If a stronger jelly is desired, use additional wine in place of orange juice. Wine Jelly II ½ box gelatine or 2½ tablespoons granulated gelatine ½ cup cold water 1⅔ cups boiling water 1 cup sugar ½ cup Sherry wine 2 tablespoons brandy Kirsch ⅓ cup orange juice 3 tablespoons lemon juice Fruit red Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices, Sherry, brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain, mould, and chill. Serve with or without Cream Sauce I. Russian Jelly ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 1 cup boiling water ⅔ cup sugar ½ cup Sauterne ¼ cup orange juice 1½ tablespoons lemon juice Make same as other jellies, cool slightly, and beat until frothy and firm enough to mould. Turn into mould and chill. Jelly in Glasses Use recipe for Wine or Russian Jelly. Fill Apollinaris glasses three-fourths full, reserving one-fourth of the mixture, which, after cooling, is to be beaten until frothy (using a Dover egg-beater) and placed on top of jelly in glasses which represents freshly drawn lager beer. This is a most attractive way of serving jelly to one who is ill. Sauterne Jelly Soak two tablespoons granulated gelatine in one-half cup cold water, and dissolve in one and one-half cups boiling water. Add one and one-half cups Sauterne, three tablespoons lemon juice, and one cup sugar. Color with leaf green, strain into a shallow pan, chill, and cut in inch cubes. Jellied Prunes ⅓ lb. prunes 2 cups cold water Boiling water ½ cup cold water ½ box gelatine or 2½ tablespoons granulated gelatine 1 cup sugar ¼ cup lemon juice Pick over, wash, and soak prunes for several hours in two cups cold water, and cook in same water until soft; remove prunes; stone, and cut in quarters. To prune water add enough boiling water