Rhine wine and the sugar syrup to the clarified gelatine, fill
the jelly in a form and set it on ice or in a cool place.

159. +Champagne Jelly.+-- Dissolve and clarify 2 ounces gelatine (see
Gelatine), dissolve 3/4 pound sugar in 1 pint cold water, strain it
through a napkin, add to the gelatine with 1/2 bottle champagne and
the filtered juice of 4 lemons, fill into a form and set it in a
cool place or on ice.

160. +Apple Jelly.+-- Grate 1 quart tart apples, put them in a bag
and press out the juice, add the juice of 1 orange and let both run
through a filtering paper; clarify 2 ounces gelatine, dissolve 3/4
pound sugar in 1 pint cold water, strain through a napkin and add it
with the apple juice to the clarified gelatine; rinse a mould with
cold water, pour in the jelly and set it in a cool place or on ice
till firm. Another way is:--Pare, core and quarter some tart apples
and boil them in sugar syrup to which the juice of 1 lemon has been
added; when the apples are done remove carefully, so as not to break
them, lay on a sieve to drain and when cold lay into the mould
alternately with the jelly and finish like Orange Jelly.

161. +Cider Jelly.+-- Soak 2 ounces gelatine in 1/2 pint cold water for
15 minutes; then add 1/2 pint boiling water, put it over the fire and
stir till gelatine is dissolved; add the juice of 1 lemon and the
beaten whites of 2 eggs; stir with an egg beater until it boils;
then draw to side of stove and let it stand 5 minutes; then strain
through a flannel jelly bag; dissolve 3/4 pound sugar in 1 quart sweet
cider, strain through a jelly bag and add it to the gelatine; pour
it into a jelly mould and set in a cool place until firm.

162. +Rose Jelly.+-- Put 1 quart of freshly gathered rose leaves in a
glass jar, squeeze the juice of 1 lemon over them, pour over the
whole 1 cup boiling water, close the jar tightly and set aside till
next day; then press out the juice (by putting the rose leaves in a
coarse bag), let the liquid run through filtering paper (see
Clarifying Fruit Juice), add 1 pint cold clarified sugar syrup, 1/2
pint white wine and 2 ounces clarified gelatine; next pour the jelly
into a mould and set aside to cool.

163. +Gelee Russe.+-- Clarify 1 ounce gelatine and dissolve 1/2 pound
sugar in 1/2 pint water; add the grated peel of 2 lemons; let it stand
15 minutes; then strain through a napkin; let 1/2 pint lemon juice run
through filtering paper; mix the clarified gelatine, sug