lly; then make a trial to see if
firm enough; place jelly form in cracked ice, pour a few spoonfuls
of jelly into the form and when hard put in a layer of pineapple;
cover them with jelly and when firm put in another layer of
pineapple; continue until all is used up; then cover the form, put
some ice on top of form and let it remain till jelly is firm; serve
with or without cream or vanilla sauce. This jelly may also be made
of preserved pineapple.

155. +Jelly of Peaches.+-- Pare 8 large, ripe peaches, cut them into
halves, remove the stones and cut each half into 3 or 4 pieces; put
the fruit into a bowl and pour over it 1 pint of sugar syrup; let
them stand well covered for 2 hours; scald the pits, remove the
brown skin and put them with the peaches; then let the syrup run
through filtering paper, mix it with 2 ounces clarified gelatine,
fill the jelly with the peaches and pits in alternate layers in a
form and finish the same as Orange Jelly.

156. +Raspberry Jelly.+-- Press the juice from 1 quart ripe
raspberries, add the juice of 1 lemon and filter it through
filtering paper (see Clarifying Fruit Juice); dissolve 3/4 pound sugar
in 1 pint water, strain through a napkin and add it to the raspberry
juice; add 2 ounces clarified gelatine; set a jelly form into
cracked ice and fill the jelly alternately with large, ripe
raspberries into the form and finish the same as Orange Jelly.

157. +Wine Jelly.+-- Soak 2 ounces gelatine in 1/2 pint cold water for
10 minutes; then add 1/2 pint boiling water and stir the whole over
the fire till gelatine is dissolved; add the rind and juice of 1
lemon, 2 whole cloves, a small piece of cinnamon and the well beaten
whites of 2 eggs; stir this with an egg beater till it boils; then
remove the saucepan with its contents to side of stove and let it
remain for 5 minutes without boiling; then strain it through a
flannel jelly bag; dissolve 3/4 pound sugar in 1 pint cold water,
strain it through a napkin and add it with 1 pint Madeira to the
gelatine; rinse out a jelly mould with cold water, pour in the jelly
and set it on ice or in a cool place till firm. Instead of Madeira
wine any other kind may be used.

158. +Rhine Wine Jelly.+-- Dissolve and clarify 2 ounces gelatine and
dissolve 1 pound sugar in 1 pint water; add the rind of 2 lemons and
the juice of 1; let it stand 1 hour; then strain through a napkin;
let the juice of 2 lemons run through filtering paper, add it with 1
pint