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Pure Fruit Juice Jellies

For orange jelly: Put the thin shaved rind of 2 oranges in a bowl, squeeze in the juice of 4. Boil a quart of water with a pound of sugar and pour the hot syrup to the orange peel and juice. Dissolve 2 ounces of gelatine in a cup of hot water separately. When the syrup has stood long enough to draw the flavor of the orange peel filiter it--instead of using white of eggs to clarify--through a flannel bag lined with a sheet of blotting paper. Afterwards mix in the dissolved gelatine.

All sorts of fresh fruit juices can be jellified in the above manner. For a guide to the proportions of fruit and sugar required in so much water see the receipts for fruit ices. The rule for gelatine is 1 1/2 ounces to a quart of water or juice.