How To Make Deserts With Jelly

Cider Jelly with Whipped Cream

1 quart of cider

1/2 cupful of cold water

1 box of gelatin

Juice of three lemons

1 1/2 cupfuls of sugar

Cover the gelatin with cold water and soak for a half hour; then add to it the sugar, cider and lemon juice, stir over the fire until it reaches the boiling point, and stand aside until moderately cool. Beat the whites of two eggs slightly, add them to the mixture, beat for a moment, put it back over the fire, and boil rapidly for five minutes; strain through a very thick jelly bag or three thicknesses of cheese cloth, turn into a mold, and stand it aside until cold. Serve plain or with whipped cream.

Coffee Jelly

1/4 box gelatin

1/2 pint of strong coffee

1/2 pint of milk

1/2 cupful of sugar

Put the gelatin in cold milk to soak for fifteen minutes; then add the coffee, boiling hot, and the sugar, and stir over the fire until the gelatin is dissolved; take from the fire and strain into a mold. Serve cold with plain cream.

Coffee jelly is also made from left-over breakfast coffee, using it clear without milk.