Peach Jelly
Is made as you would apple, and with a few peach-kernels broken up and boiled with the fruit.
Strawberry Jelly. Maltese Cross
1 quart strawberries.
1 large cup white sugar.
Juice of 1 lemon.
⅔ package Coxe’s gelatine soaked in 1 cup cold water.
1 pint boiling water.
Mash the strawberries to a pulp and strain them through coarse muslin. Mix the sugar and lemon-juice with the soaked gelatine; stir up well and pour over them the boiling water. Stir until clear. Strain through flannel bag; add the strawberry juice; strain again, without shaking or pressing the bag; wet a mould with cylinder in centre, in cold water; fill it and set in ice to form.
Turn out upon a cold dish; fill with whipped cream, made quite sweet with powdered sugar, and served at once.
It is very fine.