Lemon Jelly, 142 Calories

(Individual Rule).

1 teaspoon granulated gelatin. 1 tablespoon cold water. ¼ cup boiling water.

2 tablespoons lemon juice. 2 tablespoons sugar.

Soak gelatin in the cold water 5 minutes; add the boiling water, sugar and fruit juice. When the sugar is dissolved, pour into cold, wet molds and put on ice to harden.

Grape Jelly, 588 Calories

(Individual Rule).

1 tablespoon granulated gelatin. ¼ cup cold water. 1 cup boiling water.

½ cup sugar. Juice 1 lemon. ½ cup Welch's grape juice.

Soak gelatin in the cold water; add boiling water and dissolve. Add sugar, lemon juice and grape juice; strain, pour into cold, wet molds and cool.

This recipe may be served in another and very inviting form; when the gelatin is firm, force it through a potato ricer. Keep on ice until ready to serve.

Peach Jelly, 130 Calories

(Individual Rule).

1 teaspoon granulated gelatin. 1 teaspoon cold water. 1 tablespoon boiling water. 3 tablespoons peach juice.

1 teaspoon lemon juice. 1 tablespoon sherry wine. 1½ tablespoons sugar.

Soak gelatin in the cold water 5 minutes; add boiling water and dissolve. Add fruit juice, wine and sugar, strain and pour into a cold, wet mold.

Coffee Jelly, 529 Calories

(Individual Rule).

1 teaspoon granulated gelatin.

1 tablespoon cold water.

2 tablespoons strong hot coffee.

2 tablespoons sugar. 7 tablespoons cream.

Soak gelatin in the cold water 5 minutes. Add the hot coffee and dissolve; add sugar and strain. Set bowl into chopped ice, or ice water to cool, stirring occasionally until it thickens. Then add the cream, and pour into cold, wet molds to chill.

Peptonoids Coffee Jelly, 255 Calories

¼ box granulated gelatin. 4 tablespoons cold water. 8 tablespoons boiling coffee.

Sugar to taste.

8 tablespoons Liquid Peptonoids.

Soak gelatin in the cold water 5 minutes; add the boiling coffee, sugar and Liquid Peptonoids. When sugar is dissolved, strain and pour into cold, wet molds. Put on ice to harden.

Cream Jelly, 330 Calories

(Individual Rule).

1 teaspoon granulated gelatin. 1 tablespoon cold water.

3 tablespoons scalded milk.

4 tablespoons thick cream.

1 tablespoon sugar. Speck salt. Vanilla to taste.

1 Without sugar.

Soak gelatin in the cold water 5 minutes; add the scalded milk and dissolve. Add the sugar, salt, cream and vanilla. Stir occasionally until the mixture thickens; pour into cold, wet after-dinner coffee cups, or egg cups, and chill. Serve with Soft Custard, or cream and sugar.

Peptonised Milk Jelly, 517 Calories

(Three Servings).

1 pint "specially peptonised milk," hot. ½ box gelatin. Sugar to taste.

Kinds and juice of one fresh lemon and orange. 2 or 3 tablespoons best St. Croix rum, or brandy, etc.

Soak the gelatin in a cup of cold water, pour the hot milk over it and add the sugar; stir until dissolved, then throw in the lemon and orange rinds.

Squeeze the juice of the lemon and orange into a glass and strain; stir in the rum or brandy, etc., then mix with the milk and gelatin; strain.

When the mixture has cooled to a syrup so as to be almost ready to set, pour into molds or glasses wet in cold water and put on ice or in cold water or in a cold place to harden; if it is too warm when poured into the molds, it is apt to separate in setting.