Soak your gelatine thoroughly before using. To three-fourty pound opaque gelatine add six quarts of water; let soak for a good half hour. Now proceed to make the jelly: Take the gelatine, which will have swollen pretty freely by this time, and stand it on the side of the stove, add three pounds loaf-sugar, the juice often lemons, small piece of cinamon; stir these ingredients well together until the gelatine and sugar are thoroughly dissolved then take five whites of eggs, whisk up in a little water, then add them to the gelatine, and bring steadily to the boil. After it has stood a few minutes pass through a flannel jelly-bag; by pouring back some of the first through two or three times it will come as clear as crystal, and be ready to receive the flavors and color required for table. In ornamenting the moulds for the jellies care must be taken to blend the colors artistically; for example, a dark-colored jelly or cream would require ornamenting with white whipped jelly and light-colored fruits; and a light colored jelly or cream should have a dark-colored jelly or fruit to ornament it.

Whipped Jelly

Whipped jelly being the principal ornamentation of most jellies and creams, can easily be made by taking about half a pint of warm clear jelly, and standing the basin containing it in a larger vessel of cold water or ice, and well whisking the jelly with a wire whisk until nearly cold. We will now proceed to ornament the moulds required for the jellies. For the orange jetties, pour about a wineglassful of clear jelly in the top of each mould, and strew a few preserved cherries and blanched pistachio nuts in it, stand it in ice-water to get cold quickly; when that is set, run in a layer of white whipped jelly, about one inch thick, and when that is set, fill up the mould with the orange jelly a little at a time, taking care not to put it in too hot, and only a small quantity at a time.

Cherry Jellies

Pour a little clear jelly in the top of each mould, and with a spoon mix a sheet of gold leaf (which can be procured from the grocers) well in the jelly in each mould; let it set, then run in on the top of it a layer of white whipped jelly; when that is set, fill up with the cherry jelly, made as follows: Take enough clear jelly to fill the moulds, add one glass of noyeau and a few drops of cochineal to color it.

Wine Jelly

Ornament the top of the mould with a little clear jelly, in which drop some green grapes and a few preserved cherries; then, when that is set, run a layer of whipped jelly, colored pink with a few drops of cochineal, on the top of the first layer, and when that is set fill up the mould with the wine jelly, made as follows: To one pint of clear jelly add a glass of sherry and brandy mixed.

Clear Jelly

Ornament the top of the mould with a little clear jelly, colored pink; when that is set, run in a layer of white whipped jelly; when that is thoroughly cold, fill up the mould with the clear jelly a little at a time.

Now ornament six moulds for the creams.