one, stir in a tablespoonful, or rather more if liked, of Allen and
Hanbury's Cafe Vierge, which is a very fine essence of coffee. Or,
instead of dissolving the Gelatine in water, use strong coffee.

COCOA JELLY.

Make half-a-pint of cocoa from the nibs, taking care to have it clear.
Soak half-an-ounce of Nelson's Gelatine in half-a-pint of water; add a
quarter of a pound of sugar, dissolve, and clear the jelly with the
whites and shells of two eggs in the usual way. Flavour with Nelson's
Essence of Vanilla after the jelly has been through the bag.

When a clear jelly is not required, the cocoa can be made of
Schweitzer's Cocoatina, double the quantity required for a beverage
being used. Mix this with half-an-ounce of Nelson's Gelatine and flavour
with vanilla.

ORANGES FILLED WITH JELLY.

Cut a small round from the stalk end of each orange, and scoop out the
inside. Throw the skins into cold water for an hour to harden them,
drain, and when quite dry inside, half fill with pink jelly. Put in a
cool place, and when the jelly is firm, fill up with pale jelly or
blanc-mange; set aside again, and cut into quarters before serving.
Arrange with a sprig of myrtle between each quarter. Use lemons instead
of oranges if preferred.

ORANGE FRUIT JELLY.

Boil half-a-pound of lump sugar in a gill of water until melted. Stir in
half-an-ounce of Nelson's Gelatine previously soaked in a gill of cold
water; when it is dissolved beat a little, and let it stand until cold.
Rub four lumps of sugar on the peel of two fine oranges, so as to get
the full and delicate flavour; add this sugar with the juice of a lemon
and sufficient orange juice strained to make half-a-pint to the above.
Beat well together, and when on the point of setting, add the fruit of
two oranges prepared as follows: Peel the oranges, cut away all the
white you can without drawing the juice, divide the orange in quarters,
take out seeds and all pith, and cut the quarters into three or four
pieces. Mix these with the jelly, which at once put into a mould,
allowing it to stand a few hours before turning out.

APPLE JELLY.

Take one pound of apples, peel them with a sharp knife, cut them in two,
take out the core, and cut the fruit into small pieces. Place the apples
in a stewpan, with three ounces of lump sugar, half-a-pint of water, a
small teaspoonful of Nelson's Citric Acid, and six drops of Nelson's
Essence of Lemon. Put the stewpan on the fire, and