JELLIES.

WINE JELLY.

Mrs. Oliver Hastings, Cambridge, Mass.

Use the whole of a box of gelatine dissolved in a pint of cold water, letting it stand 10 minutes. Add a pint of boiling water, stirring as you pour it in, and stir until it has all dissolved. Add a pint of Sicily Madeira wine, the juice and peel of 1 lemon, ¾ lb. sugar. Then boil and stir continually with the whites of 2 eggs well beaten. Let it boil up once, then take off immediately and let it stand one minute. Pour boiling water into your flannel bag. wring out and keep it warm near the fire. Pour the mixture in and let it drip through, never squeezing it. and never letting it touch what has already gone through the bag.

WINE JELLY.

Contributed by Mrs. Portieux Robinson, Richmond, Va.

One and one half pints of cold water, 1½ pts. boiling, 1½ pts. wine, juice of 2 lemons, rind of one sliced thin and boiled with ¾ lb. of sugar. Whites of 2 eggs, bunch of raisins, 1 box Cox’s gelatine. Let it boil clear and run through strainer; 20 minutes or half hour boil; put less water if the weather is warm; 1 pt. of hot, 1 pt. of cold water, but never less wine.

WINE JELLY.

Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa.

One box of Cox’s gelatine dissolved in a pint of cold water, 1¾ lbs. of sugar, the juice of 2 lemons, 1 pt. of good sherry wine. Boil 1 qt. of water, add to it a few small sticks of cinnamon. Pour this while boiling on the gelatine; as soon as dissolved stir in the other ingredients. Strain and put away to cool.

CALVES’ FOOT JELLY.

Mrs. Dangerfield, Alexandria, Va.

Contributed by Mrs. James T. Halsey, Virginia.

Prepare very carefully 4 calves’ feet, hoofs taken off, etc. When boiled to pieces in about 2 qts. of water, pour them through a colander. When cold take all the grease off. There should be from 4 feet about 3½ pts. of jelly; pour on this 1 qt. of wine, juice of 6 lemons strained from seeds, 1½ lbs. granulated sugar, 2 blades of mace, the rind thinly peeled from 2 lemons. Wash 8 eggs clean, beat the whites to a froth, crush the shells and put them with the jelly. Set on the fire, stir until jelly is melted and do not touch it afterwards. When it has boiled until it looks quite clear on one side and the drops accumulate on the other, take off the thickest part of the drops, pour the jelly into a bag which should be made of coarse cotton. Put back what runs through until it is transparent.

WINE JELLY.

Soak a box of gelatine in a pint of cold water. Squeeze the juice of 1 lemon into it and let it stand for half an hour. Then add 2¼ lbs. of lump sugar. Pour in a quart of boiling water and add a pint of best cooking wine.

APPLE JELLY.

Mrs. Thompson.

Core and cut 2 doz. apples into quarters, boil with the rind of a lemon until tender. Drain off juice, strain through a jelly bag and to each pint add ½ pt. sugar and ½ oz. gelatine, previously soaked and simmered gently in ½ pt. of water. Boil altogether slowly for 15 minutes and strain into moulds. Turn out when cold and serve, surrounded with whipped cream or custard. If jelly is not perfectly clear after straining beat up white of eggs and add; bring to a boil and skim, then strain again.

THERE IS NO FINER CRAB APPLE JELLY IN APPEARANCE AND TASTE THAN AUNT ZEKEL’S.

Contributed by Miss F. Virginia Baldwin, Orange, N. J.

Cut Siberian crab apples to pieces, but do not pare or remove the seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put into a stone jar, set in a pot of hot water and let it boil 8 or 9 hours. Leave in the jar all night covered closely, next morning squeeze out the juice and allow pound for pint, and manage as you do currant jelly. Should the apples be very dry add a cup of water for every 6 pounds of fruit.

TO MAKE JELLY WITH ISINGLASS.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take 2½ oz. of isinglass, soak it in cold water for ½ hour. Strain it and pour on it ½ gallon of boiling water. When cold add 1½ lbs. of sugar, 1 qt. of good sherry and juice of 4 lemons, the whites and shells (washed carefully) of 6 eggs. Stir well before putting it on the fire. Let boil clear, but do not stir. Add 1 gill of cold water. Strain through bag on rind cut thin of the lemons. Strain through bag a second time if not clear.

RECIPE FOR CALVES’ FOOT JELLY.

Contributed by Mrs. Robert H. Maury, Richmond, Va.

To 8 calves’ feet carefully prepared, put 11 qts. of water and let boil 7 hours. Skim well. When cold set aside to congeal. Take 1½ gal. of the stock and add 3 pts. of wine (sherry), 3 lbs. sugar, 1½ doz. lemons from which value juice, 1½ doz. whites of eggs, 1 bunch of raisins. The rind of 2 lemons peeled thin. Let boil 20 minutes from the time it begins to boil. Run through strainer.

APPLE JELLY.

Mrs. Joseph Patterson (1840).

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Bell Flower apples, pared, quartered and thrown into cold water. A syrup made of ¾ lb. of sugar to 1 lb. of fruit; boil until clear; when half boiled cut 1 lemon to every 3 lbs of fruit. For apple jelly 1 lb. of sugar to 1 pt. of juice. Boil until clear.