ORANGE JELLY.

Take enough clear jelly to fill the moulds required, add the
juice of three oranges, also the yellow rind of the oranges
rubbed on sugar, and the juice of one lemon ; mix these well to-
gether, and strain through a muslin.

CHERRY JELLIES.

Pour a little clear jelly in the top of each mould, and with a
spoon mix a sheet of gold leaf (which can be procured from the
grocers) well in the jelly in each mould ; let it set, then run in
on the top of it a layer of white whipped jelly ; when that is set,
fill up with the cherry jelly, made as follows: Take enough clear
jelly to fill the moulds, add one glass of noyeau and a few drops
of cochineal to color it.

WINE JELLY.

Ornament the top of the mould with a little clear jelly, in
which drop some green grapes and a few preserved cherries ;
then, when that is set, run a layer of whipped jelly, colored pink
with a few drops of cochineal, on the top of the first layer, and
when that is set fill up the mould with the wine jelly, made as
follows : To one pint of clear jelly add a glass of sherry and
brandy mixed.

CLEAR JELLY.

Ornament the top of the mould with a little clear jelly, col-
ored pink ; when that is set, run in a layer of white whipped jelly ;
when that is thoroughly cold, fill up the mould with the clear
jelly a little at a time.

Now ornament six moulds for the creams.

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