Fruit Jellies
A pretty dessert, garnished with whipped cream is formed of cubes of fruit jellies in various colors. Make orange jelly, tinting it the most brilliant orange color by preparing it from the clear juice of the fruit. Soak a third of a package of gelatine in half a cupful of cold water, when it has soaked two hours, stir in half a cupful of boiling water and stir it until it is dissolved. Strain it into a pint of clear orange juice. Add to the orange jelly the grated yellow or outer rind of two oranges and half a cupful of sugar. Add also a tablespoonful of brandy. Strain the whole through a pointed flannel bag twice squeezing it through the first time to obtain the color and flavor of the rind in the jelly; cool this jelly in sheets an inch and a quarter thick. Make a sheet of lemon jelly in the same way, using the juice of lemons instead of oranges, with a cup of sugar and omitting the brandy. Color it a delicate lime green. Make another sheet of fruit jelly, of preserved strawberry juice. Cut these jellies into cubes with a sharp knife or into ornamental forms, and serve them piled on a platter in pyramidal shape, surrounded by whipped cream. Bits of orange pulp, little dice candied pineapple preserved, or quarters of candied cherries may be used in these jellies.