jelly

• The flavor of the jelly is therefore dependent on the flavor of the fruit. —  Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
• He looked at every one of them, and lifting all the lids, applied his nose to each, and said at last The jelly seems pretty good; you may weigh me out four half ounces, or I don't mind having a quarter of a pound The woman, who had expected to find a good customer, gave him what he asked for, but went off angry and grumbling This jelly is the very thing for me," cried the little tailor; "it will give me strength and cunning;" and he took down the bread from the cupboard, cut a whole round of the loaf, and spread the jelly on it, laid it near him, and went on stitching more gallantly than ever. —  Household Stories by the Brothers Grimm
• The tart of cranberries and the sweet of the jelly are a great compliment to the mellow flavors of a traditional Thanksgiving meal. —  Epinions Recent Content for Home
• But the jelly is afterwards more perfectly purified, and rendered transparent, by adding white of egg, which being coagulated by heat, rises to the surface along with any impurities. —  Conversations on Chemistry, V. 1-2 In Which the Elements of that Science Are Familiarly Explained and Illustrated by Experiments
• When the jelly is again hard, remove the ice from the small mould, which fill with warm water, and lift it out carefully. —  Miss Parloa's New Cook Book

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