Soften the gelatine in the cold water by soaking it for half an hour; then pour in the boiling water, stirring as previously directed until the gelatine is dissolved; add the sugar, orange-juice, and lemon-juice, in the order in which they are given, stir for a moment, and then strain the liquid through a napkin into molds, and set it to cool. Use earthenware or granite-ware molds, not tin. The point most to be observed in making this jelly is getting the juice from the oranges. The most natural way for one to do would be to cut the oranges in halves, and squeeze them in a lemon-squeezer, but that will not do, for the orange-oil of the rind is extracted in such large quantities as to destroy the delicate flavor of the jelly. The proper way to do is to peel the fruit, cut it in pieces, put them in a jelly-bag, and squeeze out the juice with the hand. COFFEE JELLY ¼ Box of gelatine. ¼ Cup of cold water. 1 Cup of boiling water. ½ Cup of strong coffee. ½ Teaspoon of vanilla. ½ Cup of sugar. Soak the gelatine in the cold water for half an hour; then pour on the boiling water, and put in the sugar, coffee, and vanilla. Strain it through a napkin into a glass dish in which it may be served, and cool it as jellies are usually cooled, either in a refrigerator or in cold water, unless of course it is winter, when the jelly quickly becomes firm in any cool place, or it may be molded. Serve it with sweet cream and sugar, or, if it be molded, with whipped cream arranged around the form. The coffee should be strong, made with the proportion of two tablespoons of coffee to a cup of water. This delicious jelly is acceptable to most invalids. FRENCH JELLY WITH FRESH FRUITS Make a wine jelly according to the recipe on page 122. When it has lost some of its heat, but before it begins to thicken, pour into it a pint of carefully picked and cleaned raspberries, distributing them evenly through the liquid; then set it away in a cool place, or in a refrigerator, to harden. This makes a nice dessert when served with sugar and cream. Other fruits and other jellies may be combined at the discretion of the maker. Orange jelly with oranges and bananas is very good. RESTORATIVE JELLY ½ Box of gelatine. 1 Cup of port wine. 1 Tablespoon of powdered gum arabic. 2 Tablespoons of lemon-juice. 3 Tablespoons of sugar. 2 Cloves. ½ Square inch of cinnamon. Put the gelatine, wine, and spice into a double boiler, or if one is not at hand, improvise one by placing a bowl in a pan of water. Set the boiler on the fire, and when the gelatine is dissolved, put in the gum arabic, lemon, and sugar. Stir thoroughly; strain it quickly through a fine napkin, and cool it in a shallow dish, so that the layer of jelly shall be an inch thick. It is to be cut into cubes, which may be served two or three at a time, to be held in the mouth until melted. CHICKEN JELLY