101 FP^JITS ATsD HOW TO "JSE THEM. 



each piece in cold water to preserve the color. Pack them 

 in a glass or stone-ware jar with just enough cold water to 

 cover them, put on the top loosely that steam may escape, 

 set, in a pot of warm water and bring to a boil. Cools until 

 the apples are broken to pieces. Have ready in a bowl the 

 soaked gelatine, sugar and lemon juice. Strain the apple 

 scalding hot over them; stir until the gelatine is dissolved; 

 strain again, this time through a flannel bag, without squeez- 

 ing it. 



Banana Jelly, No. 1.— (Mrs. Keeler in Good House- 

 keeping.) Soak one ounce of gelatine in half a pint of 

 cold water ten minutes; add to this a fall pint of boiling 

 water, the juice of tivo lemons and half a pint of granu- 

 lated sugar. Stir well together and strain through a jelly- 

 bag or flue wire-strainer. Pour an inch deep in a mold, 

 add a few slices of banana, and set outdoors in winter, or 

 in the refrigerator in summer, until it hardens, keeping the 

 remainder in a warm place. As soon as the first stiffens 

 put another layer of bananas and jelly, again setting away 

 to harden until all is used. This makes a sightly dish when 

 served with whipped cream around the base. 



Banana Jelly, No. 2.— Make a jelly as in No. 1., then 

 peel and cut cross ways in thin slices three oranges, peel 

 and slice three bananas, and when the jelly is cool put » 

 layer of it in the mold, a layer of oranges, one of bananas, 

 then the jelly, and proceed as before. 



Berry Jelly.— Raspberries and blackberries must bo 

 stewed till soft in a very little water. CJrush them and 

 strain out the juice, let it cool, and soak one box of gelatine 

 in one pint of juice. Sweeten, pour over a quart of boiling 

 water and strain mto m-jids. Serve with wMpped '.cream. 



Cherry Jelly.— Dissolve one box of gelatine in one pint 

 of cherry juice, either drained from canned fruit or ex- 

 pressed from the fresh. Let it stand one hour. Then add 

 one quart of boiling water, tiie juice and grated rind of two 

 lemons, and about three-fourths of a pint of sugar, to the 

 uncooked juice, Strain and pour in jelly molds. 



