Make an orange or lemon jelly, using a tablespoon more of gelatine. Strain into a pitcher. Place a mould in a pan of ice and water. Pour in jelly half an inch deep; when hard, put in candied fruit in a fanciful design—cherries cut in halves, and angelica to represent leaves. Fasten each piece in place with a few drops of the liquid jelly, and when hard, add jelly to cover the fruit. When this is hard place a small Japanese bowl on the jelly, and fill with ice. Pour the remainder of the jelly between the two moulds, adding it slowly, and dropping in fruit here and there, until the mould is full. When the jelly is all firm remove the ice from bowl and add warm, not hot, water to the bowl, and take it out carefully, without breaking the wall of jelly. Fill the space with Bavarian Cream. Put away to harden. When needed set the mould in warm water for a second, and turn out.

Orange, Lemon Or Wine Jelly

One box of gelatine, one quart of boiling water, one cup of sugar, two oranges, one lemon, a few cloves, a piece of cinnamon. Cover gelatine with cold water; soak two hours, add cloves, cinnamon, the juice of oranges and one lemon, the rinds cut in small pieces, not grated. Pour over one quart of boiling water, gradually stir until the gelatine is dissolved. Add one cup of wine. For orange or lemon pour over one quart and one cup of boiling water. Strain through four thicknesses of cheese cloth laid over a strainer or sieve, put in a mould set to cool; it should be amber color. Make the day before using, or let it stand in ice and water until firm. Serve with syllabub cream; or cut in cubes makes a very pretty effect. Cut oranges in halves, remove the pulp, set in meal to keep in upright position, fill with partly cooled jelly, set away to harden. Cut in quarters and place around jelly when dished, or serve alone without cutting, or take off a small piece of the top of oranges, remove pulp and fill.

Fruit Jelly

Soak one ounce of gelatine in water enough to cover, for one hour, or until soft. Pour over one cup of boiling water, stir until dissolved, and strain. Take one quart of fruit juice, add a drop or so of Price's fruit coloring to make of a bright color, and stir in the dissolved gelatine. Pour into a fancy mould. Put away in a cool place, or place in ice and water to jelly. Turn out when firm, and pile in the center and around the sides whipped cream. This is very nice.

Fruit Juice

To be used with Fruit Jelly.

One box of strawberries or raspberries; hull the strawberries; mash them slightly, then heat and strain. To every cup of juice add three-quarters of a cup of granulated sugar; stir this well, and return to the stove and heat thoroughly. Do not boil, as it destroys color. Put away in jars, as before directed.