CHAPTER XXIV.

JELLIES.

Tapioca Jelly I.

2 tablespoons pearl tapioca.

1⁄2 cup cold water.

1⁄2 cup boiling water. Few grains salt.

Soak tapioca in cold water for several hours or over night; add to boiling water and salt, and cook in double boiler two hours. Serve hot with cream, sherry, and powdered sugar.

Soak tapioca in cold water for several hours or over night, add to boiling water, and cook in double boiler two hours; add lemon juice and sugar. Chill before serving.

Soak rice in cold water two hours; drain from water and add to milk. Cook in double boiler one and one-half hours. Strain twice through a fine strainer. Add salt, reheat, and add white of egg beaten stiff. Mould and chill. An inch piece of stick cinnamon may be cooked with rice to give variety. Serve cold with fruit sauce or

cream.

Soak gelatin in cold, then dissolve in scalded milk; add sugar, salt, and vanilla. Strain into mould and chill.

Soak gelatin in cold water and dissolve in scalded milk; add sugar, salt, and when cool heavy cream and vanilla. Stir occasionally until mixture begins to thicken; then mould. Serve with sugar and cream.

Soak gelatin in cold water, add boiling water, and as soon as gelatin is dissolved add sugar and lemon juice. Strain through cheese cloth, mould, and chill.

the stem end of an orange. Introduce handle of a silver

spoon into opening thus made and remove pulp and juice. Strain juice from pulp and use in making jelly. The forefinger of right hand may be of assistance in loosening pulp lying close to skin, which should be discarded, as it is apt to make a cloudy jelly. Proceed same as in making Lemon Jelly. Fill orange with mixture, place in pan, and surround with ice to which a small quantity of water has been added. Be sure that it is well balanced, and watch carefully lest it should be upset by the melting of the ice. As soon as jelly is firm cut lengthwise through skin and jelly in halves, again cut halves lengthwise in quarters. Arrange on serving-dish and garnish with glossy green leaves. Whipped cream may be piled in the centre of dish if desired.

Orange Baskets with Jelly.

Cut two pieces from each orange, leaving what remains in shape of basket with handle, and remove pulp from basket and pieces. Cut top of basket in points, using scissors, and keep baskets in ice water until ready to serve. Strain juice from pulp and follow recipe for Orange Jelly. Turn into a shallow dish, chill, cut in cubes, and fill baskets. Serve on a bed of crushed ice.

Orange Jelly with Sections of Orange.

Make Orange Jelly. Cut in cubes, place in the centre of a small dish, and arrange sections of orange to form a border. If the orange is sour sprinkle with powdered sugar.

Wine Jelly I. 105 Calories.

34 teaspoon granulated gelatin. 1⁄2 tablespoon cold water.

1 tablespoon boiling water.

3 tablespoons wine.

1 tablespoon orange juice. 1 tablespoon lemon juice.

1 tablespoon sugar.

Follow recipe for making Lemon Jelly. Mould and

chill.