MISCELLANEOUS. 19S 



Cranberry Jelly.— Soak the gelatine in one pint of 

 ciT,nberry juice for an liour, add one pint of sugar, and 

 turn over it one quart of boiling water. Strain, turn into 

 a mold, and cool. This will take an entire box of gelatine. 

 The cranberry juice is obtained by stewing the berries in a 

 very Tttle water till soft, then mash them with a wooden 

 spoon and strain through a jelly-bag. One quart of berries 

 will make a little more than a pint of juice. 



Chocolate Jelly. —Soak half a box of gelatine in half a 

 cup of cold water for an hour. Into one pint of milk, 

 boiling, add two ounces of grated chocolate and the dis- 

 solved gelatine. Let it boil, then take it from the fire, add 

 half a cup of sugar and half a teaspoonful of vanilla. Let 

 it partially cool, stir till thick, add a pint of ci-eam whipped 

 to a froth, stir till mixed, pour into a mold, and serve with 

 whipped cream. 



Currant Jelly. — Soak two ounces of gelatine in one 

 pint of cold water for an hour. Put juice, gelatine and 

 one pint of sugar into a porcelain kettle, let it come to the 

 boiling point, then strain and cool. Buf ore it is still add the 

 whites of three eggs, beaten to a froth, and beat all together 

 till light and frothy. Pour into a mold and set on the ice 

 several hours before serving. 



Currant Flummery.— This is made without gelatine, 

 but seems to come in this department. To the juice of two 

 quarts of mashed and strained currants, add one pint of 

 granulated sugar. Out of this take one pint to pour upon 

 one pint of ground rice, which must be blended till it is per- 

 fectly smooth. Boil the remainder of the j uice in a farina 

 kettle, in whichstirthe thickened juice carefully to prevent 

 lumping. Cook till thick, pour into one large or several 

 small cup molds. Set on the ice and serve with sweetened 

 cream. 



Currant Ice.— Squeeze currants with or without 

 a mixture of raspberries, through a jelly- bag, and to 

 each pint of juice add the same quantity of water and sug- 



