MISCELLANEOUS. 193 



When the syrup is cold pour it over them, am] as it grows ' 

 thin, drain, add sugar enough to make the syrup rich again, 

 and when it is quite cold pour it over the peelings again. 

 Let them remain till they are transparent, then take them 

 out, let them lie on the back of a sieve and dry in a slow 

 oven. Take each one on the point of a fork and dip quick- 

 ly in the syrup, the rounded part uppermost, and lay them 

 again on the sieve to dry. When dried case them one 

 ■within another and store in a dry place. 



FRUIT AND GELATINE, JELLIES AND SPONGES. 



Fruit jellies with gelatine as a basis are suitable for 

 summor use or as a table decoration. Though they have 

 little value, for nourishment they are always delicious. 



Upon the packages of prepared gelatine or within them 

 ai'e directions for the preparation of jelly, which a novice 

 can hardly fail to understand. If, instead of cold water 

 the gelatine is put to soak in fresh fruit juice, then sweat- 

 eued, strained and cooled, the result will be a dish pleasant 

 alike to the eye an \ the palate. As the acidity of fruit 

 varies, sugar must be added to the taste, remembering 

 that it seems to the tongue less sweet when cool than 

 when warmi 



Apple Jelly, No. 1.— Soak half a box of gelatine half an 

 hour in one pint of cider fresh from the press. Pour over it 

 one cupful of boiling water, stir in about one cupful of 

 sugar, and the juice of one lemon. S crain, and set in a cool 

 place. 



Apple Jelly, No. 2. — (Marion Harland.) One dozen well- 

 flavored apples, two cupfuls powdered sugar, juice o' two 

 lemons, and half a package of gelatine soaked in a scant 

 cupful of cold water. Pare and slice the apples, j)utting 



