Rhubarb Jelly

Soak 2 oz. gelatine in a pint of water with 1/2 lb. best lump-sugar; well wash and slice about 2 1/2 lbs. of rhubarb of a nice bright color, put it into a stewpan to boil with a quart of water, leave it to get thoroughly stewed, but not long enough to let the juice get thick; strain the latter, and add 1 1/2 pints of it to the dissolved gelatine, with the whites and shells of 3 eggs. Whisk it all quickly on the fire, pass it through the jelly-bag, and pour it into a mould and leave it to set.

Raspberry Jelly

Ripe, carefully picked raspberries; allow 1/4 lb. of pounded sugar to every pound of fruit.

Boil the raspberries for 10 minutes, strain and weigh the juice and add the sugar in the above proportions and boil for 15 or 20 minutes. Skim and stir well.

Cherry Jelly

Maydukes or Kentish cherries (allowing 1/4 pint of water to 1 lb. of fruit).

Boil the cherries in the water, strain the juice and proceed as for raspberry jelly.

Blackberry Jelly

Make as directed for red currant, but use only 10 oz. of sugar to each pound of juice. The addition of a little lemon juice is an improvement.

Barberry Jelly

Barberries, a little water, 3/4 lb. of sugar to every pound of juice.

Take ripe barberries, carefully reject any spotted or decayed ones, wash, drain them and strip off the stalks. Boil with a very little water till quite tender, press out and strain the juice, boil up the juice, add the sugar, and boil for 10 minutes, skimming and stirring as above.

Mixed Fruit Jelly

Fruit, strawberries, currants, cherries, etc.; 3/4 lb. of sugar to each pound of juice.

Take ripe fruit, strip off the stalks and remove the stones from the cherries, boil all together for 1/2 hour, strain the juice. Boil up the juice, add the sugar in the above proportions, stirring well till quite dissolved, boil again for 15 or 20 minutes till it jellies, stirring frequently, and carefully removing all scum as it rises.

Sago Jelly

Two lbs. picked red currants, 1 pint cold water, 1/2 lb. white sugar, a cupful of sago.

Put the currants into the water and boil till soft, pass them through a sieve; put the juice to boil again with the sugar; when quite boiling add the sago, previously soaked in cold water; boil 20 minutes until quite transparent, put into a mould, and when cold turn out. Serve with or without custard around it.