PLAIN GELATINE
(Sufficient to Serve Six)

1/2 oz. or 2-1/4 Tb. unflavored gelatine
1/2 c. cold water
3 c. fruit juice
Juice of 1 lemon
Sugar

Soak the gelatine in the cold water until it is well moistened. Strain
the fruit juices, heat to boiling point, and pour over the gelatine.
Add the lemon juice and a sufficient amount of sugar to sweeten. Allow
to solidify and serve in any desired manner.

47. ORANGE JELLY.--An excellent dessert is the result when orange juice
is used for flavoring and gelatine for thickening. This jelly may be
poured into molds that have been moistened with cold water, or, as shown
in Fig. 5, it may be poured into orange skins made to resemble baskets
and then garnished with whipped cream.

ORANGE JELLY
(Sufficient to Serve Six)

1/2 oz. or 2-1/4 Tb. unflavored gelatine
1/2 c. cold water
1 c. boiling water
1 c. sugar
1/2 c. lemon juice
1-1/2 c. orange juice