Jelly Recipe ingredients

• Vegetable Gelatin (Agar)
• Vegetable gelatin, or agar-agar, is a gelatinous substance prepared from seaweed in Japan and India. It is used in the East to thicken soup, etc. While it contains no nutritive matter, it serves as a vehicle for holding food together, as in fruit desserts, jellied entrees, etc. Its vegetable origin guarantees freedom from unwholesome and diseased products, and there is nothing about it to suggest "hoofs and horns."
• Agar Jelly

To prepare this Jelly Recipe, first put 1/2 ounce vegetable gelatin (agar) to soak in warm water for 30 minutes. Drain and add 2 cups boiling water. Let boil gently for about 10 minutes, or until clear. Strain through a fine strainer or cheesecloth and keep hot until ready for use. The jelly should measure 2 cups.

Orange Jelly

1 cup orange juice

6 tablespoons lemon juice

1/2 cup water

2/3 cup sugar

2/3 cup vegetable jelly

Dissolve the sugar in the fruit juice and water, and add the hot jelly. Mix well, pour into wetted molds, and let set.

Lemon Jelly

1/2 cup lemon juice

3/4 cup sugar

1-1/4 cups water

2/3 cup vegetable jelly

Mix and mold the same as the foregoing.

Berry Mold

1-1/2 cups juice from stewed and sweetened berries

1/2 cup sugar

4 tablespoons lemon juice

2/3 cup vegetable jelly

Mix and mold the same as orange jelly.

Fruit Jelly

Arrange a nice assortment of fresh or cooked fruits, well drained, in a glass bowl. Take 1-3/4 cups light-colored fruit juice, add 1/4 cup lemon juice, 1/4 cup strawberry or loganberry juice, and sweeten to taste. Add 2/3 cup vegetable jelly, mix well, and pour over the fruit in the dish. Let set and serve.