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Jelly

21/2 Tablespoons Gelatine 1/2 Cup Cold Water 1 Cup Hot Milk 1/2 Cup Cold Milk 1/4 Cup Peach, Plum, Orange, or Other Marmalade 1 Cup Canned Cocoanut Corn Syrup Soak the gelatine in the cold water for 5 minutes; then dissolve it in the hot milk. If the milk curdles, beat it smooth with an egg beater. Add the marmalade.

Add sufficient corn syrup to the milk drained from the cocoanut to make 1 cup.

Add this to the hot milk. Stir the mixture well, and when it is cold, add the cocoanut and the cold milk. Pour it into a mold, and chill it. The marmalade may be used to garnish the pudding instead of being molded into it.