1¼ pts. of orange juice, (about 10 oranges) 5 tbsps. of lemon juice ¼ lb. of sugar 9 layers or ¾ package of red gelatine 1 cup of champagne or good white wine Preparation: The oranges are cleaned, cut into halves, and the juice carefully pressed out with a lemon squeezer. The gelatine and sugar are dissolved in this juice, then warmed and lemon juice and wine added. Strain through a cloth. The orange rinds are carefully cleaned out without breaking them and filled with the above gelatine, then placed on ice. When stiff, place the oranges on a platter and garnish with fresh leaves. No. 69—PINEAPPLE JELLY. Quantity for 6 Persons. 1 large pineapple 1 pt. of water or white wine 8 layers or ¾ package of white gelatine 1½ cups of sugar Preparation: The pineapple is peeled and grated on a fine grater. The gelatine is dissolved in 1 pt. of warm water, then mixed well with sugar and the grated pineapple. This mixture is strained through a fine sieve, poured into a mold, placed on ice to harden. When cold, turn it out. No. 70—CHERRY JELLY. Quantity for 6 Persons. 2 qts. of sour cherries 1 pt. of water ½ lb. of sugar 1 stick of cinnamon 10 layers or 1 package of gelatine ½ cup of red wine 2 cloves Preparation: The cherries are cleaned and stoned. Two dozen of the stones are crushed and boiled with the crushed cherries, cloves and cinnamon for 20 minutes in 1 pt. of water, the dish being covered. Strain, add gelatine and sugar, then strain again and add the red wine. Put the jelly into a mold, place on ice and when cold, turn out on a platter. No. 71—STRAWBERRY JELLY. Quantity for 6 Persons. 2 qts. of nice, ripe strawberries ¾ lb. of sugar Juice of 2 lemons 8 layers or ¾ package of red gelatine 2 tsps. of vanilla 1 pt. of water Preparation: The strawberries are crushed, water, sugar, lemon juice mixed in and cooked over a slow fire for 10 minutes, then strained through a fine sieve. The gelatine is dissolved in this juice and the whole strained again. Fill into a mold, place on ice to stiffen, then turn out and garnish with strawberries and whipped cream. No. 72—ORANGE GELATINE. Quantity for 6 Persons. 1 pt. of cream Grated rind of 1 orange Juice of 3 oranges 6 layers or ½ package of white gelatine ½ lb. of sugar Preparation: Cream, grated orange rind and juice, sugar and gelatine are mixed well and cooked ¼ hour, stirring constantly, then strained through a fine sieve. Oil a mold, put in the jelly and place on ice or prepare the day before serving. Turn out on a platter or glass dish. No. 73—ARRACK CREAM WITH WHIPPED CREAM. Quantity for 6 Persons. 6 yolks of eggs ½ lb. of sugar 5 layers or ½ package of red gelatine ½ cup of warm water 6 tbsps. of arrack 1 pt. of whipped cream