334 MEALS MEDICINAL. 
gelatin (Nelson’s) in half a pint of water for an hour, so as to 
quite dissolve it; then add a breakfastcupful of strong, clear, 
fragrant tea, just made; sweeten to taste, and put into the 
mould for setting, adding perhaps a little cognac, if expedient. 
Coffee jelly may be prepared in like manner, whilst substituting 
strongly-made fresh coffee instead of the tea infusion. Whipped 
cream, if served with these jellies, will make them more 
nourishing. 
For apple shape jellied, take one pound of (rennet) apples, 
one pound of sugar, three quarters of an ounce of gelatin, and 
a little seasoning of lemon peel, or clove. Add a teacupful of 
water to the sugar, and boil for five minutes. Cut the apples 
neatly into quarters, core them, and stew into the syrup until 
quite clear. Take out the apples and put them nicely into a 
buttered mould. Soak the gelatin and add it to the syrup, then 
let it boil a little, and when slightly cooled pour into the mould. 
Turn out when cold, and serve with whipped cream if allowed. 
An apple jelly has little or no perfume of its own, and therefore 
it may be pleasantly, as well as usefully, flavoured with orange 
flowers, orange, quince, cherries, or rose water. 
Cherry jelly is a delicate confection for a capricious stomach 
liable to nausea. Crush the succulent cherries, and take out 
the stones, except from about one-eighth part of the fruit used ; 
these stones should be bruised, and left, so as to impart a suffi- 
cient taste of almonds to the jelly ; they should be strained out 
before cooling. But Cherries possess pectin, or solidifying juice, 
only to a small extent ; therefore a quarter of the same weight of 
red currants should be added. Put the whole into a preserving 
pan with rather less sugar than fruit, but using an equal weight 
of each if the Cherries are watery, or very acid ; bring up to the 
boil, and keep it at this for a quarter of an hour; then pour the 
contents of the preserving pan on a sieve over an earthenware 
dish, and allow them to drain. When the mass in the sieve is 
sufficiently cooled, squeeze the remaining juice out by wringing 
in a cloth; next put the juice into the preserving pan again, 
bringing it up to the boil, and keep it at this until the jelly has 
reached the proper degree of consistence; then take it off the 
fire, let it cool a little, and fill the pots. 
For Blackberry jelly, take two pounds of Blackberries, a 
quarter of a pound of white sugar, and half an ounce of gelatin ; 
extract the juice from the fruit by putting it in the oven in a jar 
