Fruit Jelly Recipe

For a fruit jelly in winter, line the bottom of the mold or individual

cups with pieces of banana, orange, or preserved cherries, fill up with

the liquid lemon jelly and set away to harden. In berry season,

however, flavor the gelatin with half a cupful of the pure berry juice

strained (instead of using lemon), and pour into cups half filled with

fine, whole berries. This is best served with whipped cream, one large

berry decorating the top of each cup.

These jellies have to be set in a very cold place to make them firm, and

it is often advisable in warm weather, if they cannot be put on ice, to

make them, the night before they are needed, then put them in the

coolest place possible.