JELLIES, CREAMS, ICES, &c.

Wine Jelly.

IT should be understood that Nelson's gelatine answers as well for jelly, as that made from calves' feet, and that the only advantage from using the latter is the knowledge of the source whence it is derived. To make jelly of calves' feet, boil two in four quarts of water for eight hours, skimming well. When done, strain the liquor through a very fine sieve, and let it remain until the next day. Carefully remove every particle of grease; this is best done by scraping the jelly, and then wiping it with a clean cloth dipped in very hot water. To a pint of strong jelly, put a quarter of a pound of lump sugar, the peel of one lemon, and the juice of two. When the jelly is dissolved, stir in a pint of sherry and a wine-glassful of brandy.

Beat up the whites and shells of four eggs with a quarter of a pint of cold water, and stir them briskly into the jelly, which allow to simmer gently for a quarter of an hour. Let it stand for five minutes before passing through the jelly bag. If the jelly is not clear, pass it a second time through the bag. Kent's "Registered Jelly Strainer" saves much time, trouble, and waste, and is on all accounts to be preferred to the old-fashioned bag and stand. To make jelly of Nelson's gelatine, follow the directions given with each packet, and the result will be successful. Or proceed as follows. Soak an ounce of Nelson's gelatine in half a pint of cold water for an hour, stir into it a pint of boiling water. Cut the peel of a lemon thinly, and put it with the strained juice of two, and a quarter of a pound of sugar into the jelly. Let this boil for five minutes, take it off the fire, and when it has stood two or three minutes, stir in briskly the whites and shells of two eggs well whisked together. Take it off the fire, allow it to stand two or three minutes, then pass through the bag. When the jelly is strained, stir in half a pint of sherry and if approved, a little brandy. It is best not to boil

wine as it loses thereby both spirit and flavour. When gelatine is used merely as a vehicle for administering wine, it is not necessary to clear the jelly. Dissolve half an ounce of gelatine previously soaked in a little water, in a quarter of a pint of boiling water, add sugar to taste, the juice and peel of a lemon, and let all boil together for a quarter of an hour. Take off the fire, and stir in half a pint of port, sherry, or any wine ordered, and let it stand until set.

Hartshorn Jelly.

Boil a quarter of a pound of hartshorn shavings in two quarts of water, until reduced to a pint, sweeten, and add the juice of a lemon; strain it, and let it stand until cold.

Ivory-dust Jelly.

Put half a pound of ivory-dust into two quarts of water, and boil it until reduced to a pint-it will take from eight to ten hours, and must be gently boiled. Strain through a jelly bag, and use to

give additional strength to other forms of nourishment.

Iceland Moss Jelly.

Put an ounce of Iceland moss into a quart of tepid water and let it stand all night. Boil it until reduced to a pint, strain it, flavour with wine and lemon juice, and sweeten to taste. Or, the plain jelly may be taken in milk or cream.

Madeira Jelly.

Soak half an ounce of gelatine in the third of a pint of water, let it boil until dissolved, add a quarter of a pound of sugar, when melted strain and add a quarter of a pint of Madeira. Let the jelly stand until cool, whip it until it becomes a thick froth, put it into a mould, set it in a cool place or on ice until quite firm.

Lemon Sponge.

Soak half an ounce of Nelson's gelatine in a quarter of a pint of cold water. Dissolve it in a

quarter of a pint of boiling water, put a quarter of a pound of lump sugar and the peel of half a lemon, let it simmer for half an hour, then strain and allow it to stand until nearly cold. Add the juice of a large lemon and whisk the sponge until perfectly white and thick. Dip a mould into cold water, drain it, put in the sponge and let it remain until the next day, when dip the mould into tepid water, loosen the edges with the top of a teaspoon and turn out the sponge.

Tapioca Jelly.

Put two ounces of Tapioca de la Couronne into a jar with half a pint of cold water and the grated peel of a lemon. Set the jar in a saucepan of water and keep it boiling. When the tapioca begins to thicken, stir in another half pint of water, let it boil gently for an hour, stirring occasionally. Sweeten with sifted sugar and pour into a mould.

Let it stand until cold, when it will turn out of the mould, a stiff jelly. If approved a little sherry or brandy may be added, so much less water being used. This jelly is very nice eaten with fruit: is light, nourishing and very delicate.