Miss Parloa's kitchen companion

This is made of three pints of raspberries, one pint of sugar, the juice of two lemons, half a pint of cold water, one pint and one-third of boiling water, and one package of gelatine. Soak the gelatine in cold water for two hours. Mash the raspberries and sugar together, and let the mixture stand for two hours; then press all the juice through a fine strainer. Pour the boiling water upon the gelatine, and stir until the gelatine is dissolved; then add the strained juice and the lemon juice. Strain through a napkin, and pour into moulds. When cold, set in an icechest for four or five hours, so that the jelly may become firm. Neapolitan Jelly. Divide a package of Cox's gelatine into halves, and put each half into a bowl with half a cupful of cold water. Put three-quarters of an ounce, or six sheets, of pink gelatine into a third bowl containing three-fourths of a cupful of cold water. Cover the bowls to keep out the dust, and set them away for two hours. At the end of that time add a pint of boiling water, a cupful of sugar, half a pint of wine, and the juice of a lemon to the pink gelatine, and, after stirring till the gelatine is dissolved, strain the liquid through a napkin. Treat one of the other portions of the gelatine in the same way. Beat together the yolks of four eggs and half a cupful of sugar, and, after adding this mixture to the third portion of gelatine, stir the new mixture into a pint and a third of boiling milk contained in a double-boiler. Stir on the fire for three minutes ; then strain through a fine sieve, and flavor with a teaspoonful of vanilla extract. Place in a deep pan two moulds, each holding about three pints, and surround them with ice and water. Pour into these moulds, in equal parts, the wine jelly which was made with the clear gelatine, and set it away to harden. When it has become set, pour in the pink gelatine, which should have been set away in a place not cold enough to make it harden. After it has been transferred and has become hard, pour into the moulds the mixture of eggs, sugar, and gelatine, which should be in a liquid state. Set the moulds in an ice-chest for three or four hours. At serving-time dip them into tepid water to loosen the contents, and gently turn the jelly out upon flat dishes. The clear jelly may be made first and poured into moulds, then the pink jelly, and finally the egg jelly. Jellied Peaches. Provide first a dozen good-sized peaches, and then half a box of gelatine, a cupful and a half of sugar, and a pint and a half of water. Soak the gelatine for two hours in half a cupful of the water. At the end of that time put the sugar and the remaining water into a stew-pan, and then let them boil for five minutes. Pare the peaches, and cut them in halves ; then cook them gently in the boiling syrup for ten minutes. On taking the stew-pan from the fire, turn the soaked gelatine into it ; then set it in another basin containing cold water, and stir occasionally u»til the mixture becomes cool. Before the jelly has had time to congeal, dip a mould into cold water, and turn the mixture into it. Set in a cool place for three or four hours. At serving-time dip the mould into warm water, and turn the contents out on a flat dish.