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CHAPTER XIII: Jelly

ORANGE JELLY 1 tablespoonful of granulated 1/2 cup of sugar gelatine 1 cup of orange juice 1/4 cup of cold water 1 tablespoonful of lemon juice 1/2 cup of boiling water Prepare in the same manner as lemon jelly. Grapefruit jelly may be made by the same recipe.

ORANGE SECTIONS IN JELLY "Blood" oranges are very juicy and make a pretty colored jelly. Remove the sections from peeled oranges in such a manner as to leave no trace of membrane on the pieces. Set these, lengthwise, into individual moulds (some moulds are well adapted to this purpose), and gradually fill the moulds with the fruit mixture. Serve, when set and cold, turned from the moulds. The filling of the moulds may be expedited if the moulds are set in a pan of water and crushed ice. Then put in a tablespoonful of the mixture; when this hardens the sections of orange will be held in place and the moulds can be half filled and then completely filled.

PRUNE JELLY 1 tablespoonful of granulated 2 tablespoonfuls of orange gelatine juice or 1/4 cup of cold water 1 tablespoonful of lemon juice 1/4 pound of prunes, cooked 1/3 cup of sugar tender 2 or 3 tablespoonfuls of Grated rind of 1 orange or sherry wine if desired lemon or Hot water to make 1 1/2 cups 1 tablespoonful of candied peel, of material cut very fine Remove the stones and cut the cooked prunes in pieces. The meats from the stones (cracked) or one-fourth a cup of sliced almonds or walnuts may be added. Soften the gelatine in the cold water, and dissolve in the hot prune juice; add the other ingredients and measure the whole. There should not be more than one cup and a half. If not that quantity hot water may be added. One tablespoonful of gelatine is supposed to be needed for each pint of liquid, but in summer time or if the mixture is heavy with fruit or prunes, the quantity of liquid must be cut down.

PRUNES STUFFED WITH CHEESE Let choice prunes soak over night in cold water; steam until tender; slit down at one side and remove the stone from each. Grate Edam or other cheese; add a little fine-chopped red pepper, or a dash of paprika, and enough mayonnaise dressing to mix the cheese to a soft and smooth consistency. Fill the open spaces in the centers of the prunes with the cheese mixture. Serve with lettuce salad, over which French dressing has been poured, and toasted crackers. Philadelphia or Neufchatel cheese may be used; also, French dressing in the place of the mayonnaise.

STRAWBERRY SANDWICHES Bake sponge cake of any variety in a sheet; cut the cake into pieces of a size suitable for individual service and split each piece. Have ready some hulled-and-washed berries, mixed with sugar. Put the prepared berries between and above the pieces of cake.