_Method for Fruit Jellies._--Soak gelatin in cold water about 2 or 3 minutes, then pour over it the boiling liquid; add sugar and fruit juice; strain through cloth into wet molds. Set in cold place to stiffen; when firm, unmold. Serve with whipped cream, or pour liquid into baskets made from oranges or grapefruit hollowed out and the edges scalloped, or pour into shallow pans, and cut in 1/2-inch blocks when firm, and serve on a bed of whipped cream.
1/2 cup boiling water 3 tbs. sherry wine 1-inch piece of cinnamon 1 tsp. lemon juice and the yellow rind from 1/4 lemon 3 tbs. sugar
_Method for Wine Jelly._--Put water, wine, lemon juice, peel, cinnamon, and sugar into a saucepan, allow to boil 5 minutes, pour over gelatin (which has been soaked in cold water). If jelly looks cloudy return to saucepan, and add 1/2 egg white beaten stiff, allow to boil 1 minute, stirring constantly, and strain into mold. Serve with whipped cream.
2 lemons (juice only) 1/4 cup sugar 1 egg white 1 cup water
1/2 cup orange juice 1 lemon 1/4 cup sugar 1 cup water 1/4 tsp. orange extract 1 egg white
1/2 cup grape juice 1 tbs. lemon juice 1/4 cup sugar 1 egg white
Mix sugar and water and boil to a rich sirup (about 15 minutes), cool, and add fruit juice (and extract when it is used). Pour into freezer and surround with a mixture of 1 part salt and two parts ice. When sherbet is about half frozen, stir in the stiffly beaten egg white and continue the freezing until mixture is hard. In diseases where it is found inadvisable to give albumen, 1 teaspoonful of gelatin may be substituted.
1/2 cup apricot purée 1 cup water 1/4 cup sugar 1 tsp. granulated gelatin 1 lemon (juice only)
Make sirup of water and sugar, soak gelatin in a little cold water and add to the hot sirup; press apricots through a sieve and add to the sirup as soon as it is cool; freeze as directed in other ices.
1 cup fruit juice 1/3 cup sugar Juice of 1 lemon and 1 egg white.
1 cup fresh currants 1 cup water 1/2 cup sugar 1 tbs. lemon juice
Wash currants carefully and place in a saucepan on a warm but not hot part of the stove, allow to heat gently until the currants are soft, press through a cloth, and add the water and sugar; stir until dissolved (or make a sirup of the water and sugar and add the currant juice and lemon and freeze as directed in other ices). The egg white may be added if desired.