healthy cooking info

Coffee Jelly

1/2 box of gelatine.
1/2 cup of cold water.
1 pint strong hot coffee.
3/4 cup sugar.
1/2 pint boiling water.

Put the gelatine in the cold water and soak two minutes, and
pour over it the coffee, boiling hot.  When it is dissolved,
put in the sugar and boiling water and strain;  put in little
individual moulds, and turn out with whipped cream under each
one.  Or, set in a large mould, and have whipped cream around it.

GRAPE JELLY

Wild grapes make the best jelly, though the other kind are more
frequently used. Pick them over, wash and remove stems, put into kettle,
heat to boiling point, mash and boil thirty minutes, strain through
coarse strainer, then allow juice to drip through a double thickness of
cheese-cloth. Measure and boil for five minutes, add equal quantity of
heated sugar, boil three minutes, skim and pour into glasses. Stand in
sunny window twenty-four hours, cover and keep in cool, dry place.