Miss Parloa's kitchen companion

The materials are : one package of gelatine, one quart of boiling water, half a pint of cold water, one pint of sugar, the juice of two lemons, and half a pint of Maraschino. 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 lemon juice and sugar, and place the bowl in a pan of boiling water and on the fire. Stir for ten minutes ; then add the Maraschino, and strain. This jelly may be poured into moulds and hardened the same as any jelly, or it may be combined with various fruits, which is by far the better way. The jelly is of such a delicate color that it takes the shade of the fruit imbedded in it. Maraschino Jelly with Peaches. Make the jelly as directed in the preceding receipt. Put a two-quart mould in a deep pan, and surround it with ice. Cover the bottom of the mould about two inches deep with the jelly. Drain six halves of canned peaches ; the peaches must be large and ripe. When the layer of jelly has hardened, put in three pieces of the peaches, having the outside rest on the jelly. Pour in one gill of the liquid jelly, and let it stand until it hardens. Now cover the peaches with the jelly. When this new layer is nearly hard, put in the remainder of the peaches. Add a gill of jelly, and let it harden ; then fill the mould with the rest of the jelly, and set away to harden. Maraschino Jelly with Angelica. Make the jelly, and put a layer about an inch deep in a mould. When this is cold, decorate with thin slices of angelica. Pour three table-spoonfuls of jelly over this, and wait until it is set. Now fill the mould with the liquid jelly, and set away to harden. Any kind of candied green fruit may be used. The effect of the- green color in the jelly is remarkably beautiful; it is like moonlight. The dish might be called " moonlight " jelly with perfect propriety. Candied cherries may be used instead of the green fruit. Three small moulds could be made, using three kinds of fruit. Russian Jelly. This is made of half a package of gelatine, the juice of two lemons, the juice of two oranges, half a pint of wine, half a pint of sugar, a pint of boiling water, a gill of cold water, and a generous pint of strawberries or raspberries. After soaking the gelatine in the cold water for two hours, pour upon it the pint of boiling water, and stir until the gelatine is dissolved ; then add the sugar and all other ingredients except the berries. Strain the mixture, and set the basin which contains it into another basin of icewater. Stir the liquid occasionally until it becomes cold and begins to congeal ; then beat it with an egg-beater until it will scarcely run from the basin. Rinse a mould in cold water, and, after pouring in a little of the whipped jelly, sprinkle a few berries into the mould. Continue to put in jelly and berries until the supply is exhausted ; then set the mould away for some hours. At serving-time dip it into warm water, and turn the jelly out on a flat dish. Serve soft custard with it. Other ripe fruits besides those mentioned may be jellied in this way. Pineapples, bananas, or peaches, cut fine, are nice. In winter candied fruits may be used, and preserved quince gives a delicious dish. * Raspberry Jelly.