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Vanilla Jelly

Cut into pieces two vanilla beans, pour over them one quart of boiling water and turn them into a lined pan. Steep two and one-half ounces of gelatine in one pint of cold water for thirty minutes or so, then strain it and pour one pint of boiling water over it. Put the dissolved gelatine in the pan with the vanilla, add three-fourths of a pound of sugar, the juice and finely-shred peel of two oranges and two lemons and the shells and well-beaten whites of four or five eggs. Place the pan over the fire and stir the contents till boiling, then strain the mixture through a jellybag, repeating the operation till it runs quite clear. Decorate a mould with dried fruits or strawberries, then pour in the mixture and place it on the ice until firm. Turn the jelly out onto a fancy dish, and serve it.