155. +Jelly of Peaches.+-- Pare 8 large, ripe peaches, cut them into halves, remove the stones and cut each half into 3 or 4 pieces; put the fruit into a bowl and pour over it 1 pint of sugar syrup; let them stand well covered for 2 hours; scald the pits, remove the brown skin and put them with the peaches; then let the syrup run through filtering paper, mix it with 2 ounces clarified gelatine, fill the jelly with the peaches and pits in alternate layers in a form and finish the same as Orange Jelly.
156. +Raspberry Jelly.+-- Press the juice from 1 quart ripe raspberries, add the juice of 1 lemon and filter it through filtering paper (see Clarifying Fruit Juice); dissolve ¾ pound sugar in 1 pint water, strain through a napkin and add it to the raspberry juice; add 2 ounces clarified gelatine; set a jelly form into cracked ice and fill the jelly alternately with large, ripe raspberries into the form and finish the same as Orange Jelly.
157. +Wine Jelly.+-- Soak 2 ounces gelatine in ½ pint cold water for 10 minutes; then add ½ pint boiling water and stir the whole over the fire till gelatine is dissolved; add the rind and juice of 1 lemon, 2 whole cloves, a small piece of cinnamon and the well beaten whites of 2 eggs; stir this with an egg beater till it boils; then remove the saucepan with its contents to side of stove and let it remain for 5 minutes without boiling; then strain it through a flannel jelly bag; dissolve ¾ pound sugar in 1 pint cold water, strain it through a napkin and add it with 1 pint Madeira to the gelatine; rinse out a jelly mould with cold water, pour in the jelly and set it on ice or in a cool place till firm. Instead of Madeira wine any other kind may be used.
158. +Rhine Wine Jelly.+-- Dissolve and clarify 2 ounces gelatine and dissolve 1 pound sugar in 1 pint water; add the rind of 2 lemons and the juice of 1; let it stand 1 hour; then strain through a napkin; let the juice of 2 lemons run through filtering paper, add it with 1 pint Rhine wine and the sugar syrup to the clarified gelatine, fill the jelly in a form and set it on ice or in a cool place.
159. +Champagne Jelly.+-- Dissolve and clarify 2 ounces gelatine (see Gelatine), dissolve ¾ pound sugar in 1 pint cold water, strain it through a napkin, add to the gelatine with ½ bottle champagne and the filtered juice of 4 lemons, fill into a form and set it in a cool place or on ice.