Preparation: White wine, brandy, cherry juice, lemon juice, orange juice, sugar, yolks of eggs and the gelatine dissolved in wine are mixed well and stirred over a slow fire until it thickens, but do not let it boil. While still warm, add the whites of eggs beaten to a froth and salt. Oil a mold, put in the cream and place on ice or prepare it a day before using. When serving, turn it out and garnish with cherries. No. 65—WINE JELLY WITH RICE LAYERS. Quantity for 6 Persons. Wine Jelly. ½ bottle of white wine 9 layers of gelatine or ¾ package 1½ cups of water Juice of 2 lemons and 1 orange Rice Layer. ¼ lb. of sugar ¾ cup of good rice 3 qts. of water Juice and grated rind of ½ lemon 1 pinch of salt ½ pt. of white wine 3 layers or ¼ package of white gelatine 3 oranges Preparation: White wine, lemon and orange juice, sugar and gelatine dissolved in 1½ cups of water are well mixed over a slow fire. The rice is washed and cooked 25 minutes in 3 qts. of water, then poured into a colander or sieve. Now add the wine, sugar, lemon juice and rind, salt and dissolved gelatine, cover and cook very slowly. When the juice has been absorbed by the rice, take it from the stove and cool. A dish is placed into ice or very cold water and a layer of wine jelly poured in to stiffen. When that is stiff, cut out oblong dumplings of cold rice and place them on the jelly layer in circles, pour on another layer of wine jelly and so on until the rice and jelly are used up. When stiff, turn it out and garnish the jelly and platter with orange slices. No. 66—WHITE WINE JELLY WITH FRUIT LAYERS. Quantity for 6 Persons. ½ bottle of white wine 9 layers or ¾ package of white gelatine ¾ pt. of water ¾ cup of sugar Juice of 2 lemons and one orange Fruit for Layers. Bananas Strawberries or pineapples Preparation: White wine, dissolved gelatine, sugar, lemon and orange juice are well mixed and stirred over the fire until it starts to boil, then strain through a cloth. Place a dish on ice or into very cold water, pour in a cup of jelly to stiffen, on this place a layer of fruit, strawberries, sliced bananas or pineapples and repeat several times. If you have no fresh fruit, use preserves from which the syrup has been drained. The jelly layer must be on top. Turn it out before serving. The platter may be garnished with various kinds of fruit. No. 67—LEMON JELLY. Quantity for 6 Persons. ¾ qt. of water Juice of 4 to 5 lemons 10 layers or 1 package of white gelatine ½ lb. of sugar Preparation: The gelatine is dissolved in ¾ qt. of warm water, sugar and lemon juice added and the whole warmed a little, then strained through a cloth. Put into a mold and when stiff, turn it out on a platter. Remarks: You may put layers of fruit into the jelly according to No. 66, Wine Jelly With Fruit Layers. No. 68—ORANGE JELLY. Quantity for 6 Persons.