Miss Parloa's kitchen companion

frequently, and then strain through a napkin. Let this cool, but not congeal. When the Maraschino jelly is firm, add this wine jelly, and let the mould stand until it hardens. Meanwhile pour three gills of boiling water on the pink isinglass. Add the remainder of the other materials and treat the same as the other jellies. When this preparation is cold, but not congealed, fill up the mould with it. Let this stand for several hours. Serve with a border of whipped cream. The jelly must be served on a large dish, and the whipped cream should be heaped about the jelly without touching it. * Coffee Jelly. For a three-pint mould of jelly use half a cupful of coffee, ground fine, three pints of water, one pint of sugar, and one package of gelatine. Soak the gelatine in half a pint of cold water for two hours. Put the coffee in a small biggin or in a pointed flannel bag; hanging the latter, in case it be used, in an ordinary coffee-pot. Pour half a gill of boiling water on the coffee ; then cover the pot and let it stand for five minutes. At the end of that time add another half-gill of boiling water, and let the pot stand for five minutes longer. Now add boiling water, a gill at a time, until a pint has been used. When all the water has passed through, pour half a pint of the filtered coffee into the measure, and pour this on the coffee. The biggin should stand in a pan of boiling water to keep the coffee hot while it is being made. Now pour a pint and a half of boiling water on the soaked gelatine. Add the sugar, and next the filtered coffee. Stir until all the solid ingredients are dissolved ; then strain through a napkin or a flannel bag. Turn into moulds, and set away in a cold place for six or eight hours. Serve with sugar and whipped cream. Dantzic Jelly. This is made of a package of gelatine, one pint of sugar, the juice of two lemons, half a pint of cold water, one quart of boiling water, half a pint of Eau-de-vie de Dantzic, and four table-spoonfuls of brandy. Soak the gelatine in the cold water for two hours. Put it in a large bowl, and pour the boiling water on it. Add the sugar and the juice of the lemons. Place the bowl in a pan of boiling water and on the fire, and let it stand for about ten minutes, stirring the contents frequently. Mix the gold leaf through the cordial, and then measure the half-pint. Let this stand while the jelly is being strained, that the gold leaf may settle. Add the brandy to the jelly, and strain through a flannel bag or a napkin. Now add the Eau-de-vie to the strained jelly, being careful, however, to keep back the gold leaf that has settled in the bottom of the measure. Mix this with one pint of the jelly, and after setting the bowl in ice-water, stir the jelly until it is so cold that it shows signs of congealing. Pour this into the moulds, — two moulds, each holding a pint and a half, are good for this purpose. Place the moulds in ice-water, and when the gold-leaf jelly is partially congealed, fill the moulds with the remainder of the jelly. Set away to harden. The gold leaf is added to a small portion of jelly, and chilled in the manner described, that it may show to the greatest advantage in the moulds. The brandy may be omitted. Maraschino Jelly.