The new practical housekeeping

Ribbon Jelly. — Color half the desired quantity of lemon or any light jelly with a few drops of cochineal coloring ; pour in wet mold a little of the light jelly, and when set a layer of equal thickness of the red, and so alternate until mold is full, waiting until each layer has hardened before adding another, and keeping the jelly warm in hot water until all is used. Tapioca Jelly. — One cup tapioca, three cups cold water, juice of one lemon and a pinch of the grated peel ; sweeten to taste ; soak the tapioca in water four hours ; set in a saucepan boiling water; pour more lukewarm water over the tapioca, if it has absorbed too much of the liquid, and heat, stirring frequently. If too thick after it begins to clear, put in very little boiling water. When quite clear, put in the sugar and lemon. Pour into molds. Eat cold with sweetened cream flavored to taste. For a nice jelly with fruit juice put a quarter of a pound tapioca over a gentle fire in sufficient water to reach two inches above it ; use custard kettle in order that it may cook very slowly without danger of burning ; it must be stirred thoroughly about every five minutes if an ordinary saucepan is used ; if the water cooks away add half a cup cold water at a time, using only sufficient to keep tapioca moist enough to prevent burning ; when only very small white particles are visible in the center of the grains of tapioca, instead of adding more water stir in a pint of any fruit juice, or the syrup from canned or preserved fruit, and let it be slowly absorbed by the tapioca. Unless the fruit juice is quite sweet enough, sugar ' may be aaded, to make the tapioca palatable ; when it has absorbed the fruit, turn it out into a plain mold or bowl, and let stand until perfectly cold before using. Milk and powdered sugar may be served with it; or it may be iced and served alone. Whipped Jelly. — This is a very pretty dessert dish and easily prepared. When any gelatine jelly is set a little, put in bowl and whip with egg-whisk until full of air-bubbles. Fill the mold, and put on ice. The light frothy appearance is very pleasing, and the addition of preserved fruits, well stirred in, about two cups to a quart jelly, forms a handsome dish. Jelly with Fruit — Fresh fruits are often molded with gelatine jellies for dessert and present a very handsome appearance, the fruit being arranged around sides of mold, or placed in center, or in any manner fancied. The cut given shows jelly molded with cherries. Have ready a pint and half jelly which must be very clear and very sweet, the raw fruit requiring additional sugar. Select nice, perfect fruit and pick off stalks. [illustration: Jelly Molded with Cherries] Begin by putting a little jelly at bot« tom of mold, placed in pan of ice in lumps; let stand until hard . before putting in fruit, keeping remainder of jelly hot by placing in kettle of hot water. When the jelly is hard arrange the fruit around sides of mold, bearing in mind that it will be reversed when turned out. Then add a little more jelly to make the fruit adhere, and when that has hardened add' another row of fruit and jelly in same way, and so on until mold is full.