BOOK OF COOKERY

stone fruit, such as greengages, apricots, cherries, or damsons. Drop the whites of fourteen eggs into a clean copper or bra pan, and with a switch beat them up for ten minutes, then add one de ert-spoonful of white wine vinegar, and go on beating till very stiff and white. Sift twelve ounces of tne finest ground loaf sugar, and mix gently with the beat-up whites, put about three-fourths of this mixture on the top of the preserves, and with a palette knife smooth it round the sides and on the top. It can be formed into any shape—round, square, or oblong, according to taste. If wanted brown, dust a little fine sugar oyer it, and put it into the oven for ten minutes if pink, strew over it very thickly pink sugar. Put the; remaining fourth of the mixture into an icing-bag, with a pipe attached to it, and witli it draw flowers or any other tasteful design, then into these drop from a tea-spoon various colours of jelly, sucli as red-currant and apple. Have a clean bra pan, with one pound of loaf sugar di olved in half a pint of cold water, put it on the fire, let it come to the boil, add one tablespoonful of vinegar, cover it, and let it boil briskly from six to eight minutes, dip a spoon into it, then in cold water, and if you find the sugar which adheres to the spoon hard and brittle, it is ready for spinning, which do in the usual way. After the sugar is spun, take the half of it, roll it lightly between your hands, and put it neatly round the border of the souffle take the remaining half, flatten it, and with a pair of sci ors cut out stars and diamonds, dip these in pink sugar, and arrange tastefully on the top of the roll of spun sugar, then ornament with the bag and pipe, and finish with cut angelica and red-currant jelly. The above makes a handsome top dish for the second course, and may be finished in a variety of ways, according Cheese to taste. Souffle.—Grate eight ounces of Parmesan cheese, beat up the yolks of six eggs with a tablespoonful of sugar and four ounces of butter. till very light add one tablespoonful of made mustard, a little cayenne; and salt, two tablespoonfuls of ketchup, and a teacupful of very fine bread crumbs. Beat up the whites of the eggs to a snow, and mix them in along with the grated cheese. Have a tin shape buttered that will hold it easily, as it rises very much, and pour in the souffle. While the dinner is dishing, put it in a quick oven, and let it remain until you are to send it to table. Serve on a table-napkin, ornamented with frilled paper. Cheese Pudding.—Put in a sauce-pan three quarters of a pint of milk, and allow it to come to boiling point. Mix together in a basin one breakfast-cupful of bread crumbs, three ounces of grated cheese, one ounce of butter, half a teaspoonful of salt, and a little pepper. Pour the boiling milk over these. Beat two eggs till light and frothy, and add them. Pour into a buttered pie-dish, and bake for twenty or thirty minutes. Puff Paste.—To one pound of flour take one pound of butter if fresh butter, put in a little salt amongst the flour; pour in water, and work up the flour with your hand; to a dough. Take it out, and lay it upon the table or on a marble slab, knead it till smooth, and divide it in two, roll one piece out, then make it round and lay it aside. Roll out the other piece of dough the same size, and take the butter and roll it out the same size, lay it in between the two ieces of dough, pre it round the edge with your ngers to prevent the butter from bursting out, put a little flour under and over it. and rol^ it out lightly, as thin as you can make it. Fold the four sides in the centre, double it over and then roll it out again. Fold it once more, and roll it out a third time, when it is ready for any purpose. Paste should always be put in a quick oven when it is ready if it has to stand for any time, cover it up to keep from; the air. You may bake paste in winter anywhere but in summer, when the weatlier is hot, you should; bake it in as cool a place as po ible. Common paste for meat pies is made exactly the same way as the above, but only half a pound of butter to one pound of flour. Puff Paste, No. 2.—Take equal weight of butter and flour, cut the butter in small pieces, and mix freely and lightly with the flour, and as much cold water as will make it a nice soft dough, handling it as little as po ible. Roll out to a large sheet, dusting it now and then with a little flour to prevent it from sticking either to the table or rolling-pm. Give it six folds, roll out again, then five folds, when it is finished. It is much improved by keeping in a cool place for some time. Puff Paste, No. 3.-Rub four ounces of butter freely into one pound of flour, mix it with as much cold water as will make it a nice soft dough, roll it out, give it five or six folds, then roll it out again to a large sheet, and on one side of it spread twelve ounces of butter cut into small pieces, fold the other side over it, and; pre it round the edge, then roll it out again and fold it six times. Put it in a cool place to firm for about half an hour, then roll it out again, and give it four folds, when it will be finished. Gennan, French, and American are the best kinds of flour for miking paste. Rich French Paste.—Rub four ounces of salt butter into one pound of flour, then take twelve ounces of fresh butter, cut it into small pieces, and mix with the flour, being careful to rub it as little as po ible with the hands. Make a circle in the middle of the flour, and into it put the whites of two eggs, with three ounces of ground sugar and nearly a pint of cold water; mix the water, eggs, and sugar together, then draw in the flour and butter, and mix all up freely and lightly; roll it out to a large sheet, dusting it occasionally with flour to prevent it from sticking to the table or rolling i in, fola it six times, roll it out again, give it other four J olds, and put it in a cool place to firm for about half an hour. This pastry is generally used for fanev dishes, built up with barley -sugar, and covered with spun sugar, in various styles, according to taste. Paste for Mutton or Raised Pies.—Put two pounds of flour with one tablespoonful of salt on the table, make a circle in the middle of the flour, and into it put six ounces of butter or lard cut into small pieces, then pour over the butter rather more than a pint of boiling water mix the water with the butter till quite di olved, then; knead it all together till very stiff and smooth, adding a little flour occasionally. This is a nice paste for raised French pies or venison pasties. If salt butter is used, you do not require to put salt amongst the flour. Paste for covering Veal or Beefsteak Pies.—Cut half a pound of butter into small pieces and mix it with one pound of flour, make a circle in the middle, and pour in nearly a pint of cold water, mix it lightly with the butter and flour, taking care to handle it as little as po ible. Roll it out to a large sheet, fold it six times and roll it out again, dusting it occasionally with flour, give it other five folds, and put it in a cool place to firm for half an hour. This quantity will cover a large dish. Banffshire or north-country butter is the best for this kind of paste. Suet Paste for Dumplings.—Take half a pound of beef suet, finely minced, one pound of flour, a.little salt, and mix it with cold water. Work it with your hand till it is all wet, then take it and roll it out when on it the will table be ready; fold for it up, use. and This roll paste it a second answers time, for any kind of boiled fruit pudding. Short Crust. — Rub from four to six ounces of butter—-according to the richne of pastry desired into half a pound of flour; add a de ert-spoonful of castor sugar. Beat the yolk of an egg with two tablespoonfuls of cold water; add it gradually to the flour, to a A. little more water may be added i if nece ary, as the pastry must not be too stiff and firm, but the le water used the shorter the crust will be. This pastry is used for fruit tarts or any other sweet dish. Sweet Paste.—Take a pound of flour and six ounces of white sugar, beat up the whites of two eggs, and mix them all together with cold water knead it well with your hand until it is smooth, divide; it in two, and roll out each piece a quarter of an inch thick. Take half a pound of fresh butter, roll it out the size of the pieces of paste, lay it in between them, dust the rolling-pin with flour, pre it round the edges with your finger, to prevent the butter from bursting out, roll it out gently as broad as you can make it, fold up the four sides in the centre, double it over, dust the roller with flour, roll it out again and give it one fold, and roll it out a third time, when it will bo ready for any purpose. Sweet Paste, No. 2.—For gooseberry, rhubarb, apple, or cranberry tarts, rub six ounces of butter and three ounces of sugar into one pound of flour, make it into a dou^h with cold w.iter, and either roil or knead it till smooth and pretty stiff, dusting flour on it occasionally, to keep it from sticking to the hands Jam or table. Tartlets.—Take a piece of pufT or sweet paste, roll it out about a quarter of an inch thick have a paste-cutter a size larger than your pAtd pans; •/cut out a piece of paste, put it into the pans and pre it down put in some small bits of bread, pre it down at the; bottom, but not at the sides put them in a uick oven when they are a light; brown they are a one take; out the piece of bread, and fill them with jam Jam or; jelly. Tartlets, No. 2.—To make eighteen, have half a pound of butter and the same of flour made into puff paste (see PUFF PASTE), roll it out to the eighth of an inch in thickne , and with a round fluted cutter cut out the number, put the one on the top of the other, and pre them in the centre with the end of the rolling-pin. Dust the tartlet pans with flour, put one into each, then about half a tablespoonful of any kind of jam, and, with a bra runner, cut a stripe for each, twist it on the top of the jam, and bake them in a quick oven from ten to fifteen minutes^ Glaze Jam on the top with melted sugar. Puffs.—To make eighteen, have three quarters of a pound of very light puff paste (see PUFF PASTE), roll out to the eighth of an inch in thickne , and with a round fluted or plain cutter cut the number required, dust lightly a little flour over them, give them a roll with the rolling-pin, so as to make them an oval shape, dip a brush in egg and draw acro each then put on the centre a teaspoonful of thick jam, turn; over with thumb and forefinger, so as to raise the edges, dust them with ground sugar, and bake in a quick oven from eight to ten minutes. Glaze on top with melted sugar. Sausage Rolls.—To make a nice dish, have a piece of light puff paste (see PUFF PASTE), roll out to the thickne of an eighth of an inch, then with a cutter five inches square cut out as many as required, and brush round the edges with egg. Have some minced beef seasoned with pepper and salt, put about two ounces of it on each of the squares of paste, roll them up from the one side, pre with the thumbs at each end, to prevent the meat from coming out, brush them carefully on the top with egg, ana bake in a quick oven from twelve to fifteen minutes. Rice Paste.—Take half a pound of rice flour, rub in a quarter of a pound of fresh butter and one ounce and dust of sugar it with; mix flour; it up roll with out cold another water quarter; roll it of out a pound of fresh butter, put it inside and fold it up roll and fold it three times dust with white flour, cover; the tart or pie, and glaze; on the top with eggs. This does not require a very quick oven. It should be used hot, and on the day it is baked. Spanish Pastry.— Put on in a sauce-pan one ounce of butter with a gill of water, a pinch of salt, and the same of sugar, let it melt, and come to the boil, then stir in three ounces of flour, and go on stirring till very smooth. Beat it over the fire for a minute, then take it off, and stir in three eggs, one at a time. Drop into boiling fat one tablespoouful of the paste for each pufF, ana keep turning them, to brown them equally. Let them remain in the boiling fat till very much risen and of a nice golden brown. Profiteroles for garnishing soup are made of this pastry, only they must be made very small, say about the size of a pea, and baked in the oven. Vol-au-vent.—Roll out a piece of light pufT paste half an inch thick, and with a sharp knife or cutter cut two pieces, round, square, or oblong, according to the shape of your entrde dish, from the middle of one cut a piece, brush the other over with beaten egg, and lay the cut one on the top, brush it 572 also, roll out a little larger the small piece cut from the centre, and bake in a quick oven from ten to fifteen minutes. When wanted, the space in the centre with lobster, crab, oyster, fill or veal and ham prepared as for pAtiis. Dish on a table-napkin neatly folded, and garnish with parsley. CREAMS, JELLIES, COLD AND PUDDINGS, ICES, ICED SOUFFLEES. Calf’s-foot Jelly.—To make two shapes of jelly, have four calf s feet and one ox foot, clean and wash thoroughly, cut them up, put them on the fire in a clean soup pot with plenty of cold water, skim well as it comes to the boil, let it boil till the [meat and bones are.separated, and the substance extracted, then strain through a hair sieve, and let it stand for twenty-four hours. When wanted, skim it clean, and with a cloth wrung out of hot water take off every particle of grease. For one shape, put into a bra pan the half of the stock, with half a pound of loaf sugar, half an ounce of whole cinnamon, a few cloves, the juice of two lemons, the rinds also peeled very thin, the whites and shells of six eggs beat up a little put it on a clear fire, stir occasionally, and let it boil; slowly for ten minutes, then take it off and add one pint of sherry wine put it on the fire again to heat, and take it off as it; comes to the simmering point. Have the jelly bag soaked and well wrung out of boiling water, fix it to the stand, pour in tne jelly, and let it run into a basin, return it again into the bag, and let it run till clear. If you find it not quite transparent, put it on again in the bra pan with the beatup whites and shells of two eggs, let it come to the boil, and pour though the bag. The jelly stand should b« kept near the fire and covered up to exclude the cold air. When it has all run through, and nearly cold,- pour it into a mould previously wet with cold water, turn out by dipping in tepid water, put it on a gla Jelly dish, made and draw with off the Gelatine.—To mould. make a large shape of jelly, soak two ounces of gelatine (in hot weather two ounces and a half is the rule, which applies to all jellies made with gelatine) in a pint of cold water until all is absorbed into the gelatine, then pour over it one pint of boiling water, stirring all the time. Have a clean bra or copper pan, pour into it the gelatine and water along with ten ounces of the finest loaf sugar, three-quarters of an ounce of whole cinnamon broken into small pieces, eighteen cloves, the rind and juice of one large lemon or two small ones, and the whites and shells of two eggs beaten up together. Soak in half a teacupful of boiling water for ten minutes a pinch of hay-saffron, and add to the other ingredients. Put all on the fire, stir it carefully when it comes to the boil, let it boil five minutes, then; draw it to the side of the fire, and add fully half a pint of sherry wine, let it come to the boil again, then pour through the jelly bag, which should be previously soaked in and well wrung out of boiling water. If at the first running through you find the jelly not clear enough, return it through the bag. When the jelly has all run through, let it stand till nearly cold, and pour into ajelly mould previously wet with cold water. Jelly a la Ru e.-For a whole shape, take half a shape of solid jelly, melt it and let it stand till cold, but not set; whisk it up till spongy and very light, and pour it into a mould. When wanted, turn out into a gla dish. Silver Jelly.—To make one shape, di olve two ounces of gelatine in a quart of cold water put it on the fire in a bra pan, with ten ounces of loaf; sugar, a few drops of the e ence of cinnamon, the juice of four lemons, and the whites and shells of six eggs a little beat up stir till it boils, then add two wine-gla es of milk punch,; and run through the jelly bag. If not quite clear, return it to the pan with the whites and shells of two eggs, stir gently till it boils, and pour again through the jelly bag. When cold, but not set, pour into a Telly mould, and turn into a gla dish. Ox-Foot Jelly.—Have two feet scalded and cleaned, cut them up. and wash them well, put them on in a sauce-pan with plenty of water, and boil them from six to eight hours, till the stock is reduced to two quarts, then strain and set aside for twenty-four hours. When wanted, skim it clean, and with a cloth wrung out of hot water remove every particle of grease then take half of the stock, put it in a bra pan, take; the rinds off three lemons, squeeze the juice, and add to it. Beat up the whites of four eggs, break the shells, put both into the pan along with one ounce of stick cinnamon, six cloves, and eight ounces of loaf sugar, put it on the fire, stir till it boils, and let it simmer for fifteen minutes. Wring the jelly bag out of hot water, fasten it to the jelly stand, pour in the jelly, and let it run till clear. If you wish to make a slrape of it, add a breakfast-cupful of white wine, and wet and the fill mould. Without wine, this is an excellent jelly for invalids. Orange Jelly.— Soak two ounces of gelatine in one pint of cold water for an hour, during which time grate the outer rinds of three pounds of sweet oranges and one lemon, then divide each through the middle cro wise, and squeeze the juice from tlmm into a clean basin. Pour over the soaked gelatine naif a pint of boiling water stir till quite di olved, then pour into a bra pan,; add the grated rinds and juice of the fruit, ten ounces of loaf-sugar, and the whites and shells of two eggs, slightly beaten, put the pan on the fire and stir till it comes to the boil, after which cease stirring and let it boil for five minutes. Have the jelly ba£ soaked in clean boiling water, and well wrung out of it, fix it to the stand, pour the jelly through it into a basin, returning it again if not perfectly transparent. When nearly cold pour into a mould previously w'et with cold water. A gla of curagoa added just before pouring into the mould is a great improvement to the flavour, but as this is a little expensive it may be left out, if not wanted. Orange Jelly with Oranges.—Soak two ounces of gelatine in one pint of cold water for two hours, then pour over it one pint of boiling water, stirring all the time. Put it on in a clean bra pan with eight ounces of the finest loaf sugar, the thin rind of six oranges and the juice of five, two eggs, whites and shells only, slightly beaten together; stir till it boils, let it boil five minutes, then take it off, and add one gla of curagoa. Let it stand by the fire a minute, then pour through a heated jelly bag. returning it a second time if not sufficiently transparent at first. Carefully peel the white skin off the orange from which the juice was not squeezed, divide it into quarters, take out the pips, taking care not to break the thin skin between the sections. Pour a little jelly into a mould, allow it to set then a layer of the orange sections, with a little more; jelly, let it again set pour in more jelly, let it set then a layer of oranges with; a little Orange jelly, let Sponge.—Pare it set, and; fill up the mould. very thinly the best part of the rind of two oranges; put it in a sauce-pan with a gill of cold water and three tablespoonfuls of sugar, and let it come to boiling point. Strain it and put it aside to cool. Cut half an ounce of leaf gelatine in small pieces, and soak it for half an hour in a gill of cold water, then stir it over the fire till it is melted. Strain it into the other water that When is cooling, and add the juice of two large oranges. cold, but before it has begun to set, add the whites of two eggs, and whisk for fifteen or twenty minutes till very light and frothy. Wet a mould with cold water pour the sponge into it, and put it aside to set.; Claret Jelly.—To make a quart shape, soak two ounces of gelatine in half a pint of cold water, then pour over it the same of boiling, stirring all the time. Put it on in a clean bra or enamelled pan, with half a pound of finest loaf sugar, the rind and juice of one large lemon, a sixpenny pot of red-currant jelly, and the whites and shells of two eggs beaten up together. Stir carefully till it boils, let it boil five minutes, then take it off the fire, add one gla of brandy, let it again come to the boil, and pour through the jelly bag, which ought to be previously soaked in and well wrung out of boiling w'ater. If not clear enough at the first When running through, return it to the jelly bag. it has all run through, and nearly cold, add one pint of eood Lemon claret, and Jelly.—Soak pour into a mould. two ounces and a half of nelacine in a piut of cold water for an hour, then pour in the same measure of boiling. Put it in a bra pan, add three-quarters of a pound of loaf sugar, the juice of three lemons, the whites of two eggs beaten a little, the she Us also, and put it on the lire. through Srir rrently a jelly till it bag, boils, return boil tiU five quite minutes, clear, then then pour pour it it into a jelly mould. When set turn out into a gla Shape of Apple Jelly.-Take three pounds of baking apples peel, core, and cut them When in four, laying them in cold; water as you cut them. all cut, put them in a bra pan, cover with cold water, put in the peel of one lemon, and boil them Add till soft, then drain them through a hair sieve. three quarters of a pound of loaf sugar to the liquid, and the juice of one lemon. Beat up the whites of two eggs, put them all in a bra pan together with an ounce of gelatine di olved in a gill of cold water, stir with the switch piece of till muslin, it boils wet one the minute, mould then and fill run it. it When through you a are Strawberry to turn it out, follow Jelly.—Have the directions one as above. pint of the juice of strawberries and two ounces of gelatine di olved in a pint of water. Put the juice of the strawberries into a small bra pan, add the gelatine, three-quarters of a pound of lump sugar, and the juice of two lemons. Put it on the fire, stir it with a spoon till it boils, add a’few drops of cochineal, run it through a silk sieve, and wet and fill the mould. Raspberry and red-currant jeffles, etc., do not require any cochineal for colouring. Cherry Jelly.— Squeeze two pounds of ripe cherries with a few red currants through a flannel bag. Have half a pint of syrup, made of three-quarters of a pound of sugar, one ounce of isingla di olved in water, reduced to half a pint mix them all together, run them through a silk sieve,; and fill the mould. Pine Apple Jelly.—Pound a pine apple, and strain the pulp through a piece of muslin. Add a pint of syrup and one ounce of isingla , di olved in half a pint of water put it on in a bra pan, stir it with a whisk till it just; boils, and run it through a silk sieve; add the juice of two lemons, a few drops of cochineal, and the mould. Grape fill Jelly.—Have the juice of two pounds of grapes and the juice of two lemons, strain them through a flannel bag, add half a pint of syrup and one ounce of prepared isingla mix them lightly, wet and the mould, and follow the; same directions as above. fill Apricot jelly is made in the same manner, only keep out the lemon juice. Venu3 Padding.—Line a melon mould with calfs-foot jelly— this is done by pouring in some jelly first, and then put a small oval plain mould or basin, within about an inch of the bottom of the'melon mould, so as to form a space for the pudaing to be poured in afterwards. Let the jelly come nearly to the top of the melon mould. After the smaller one is put in, make a blancmange of somewhat le than halt a sixpenny package of gelatine soaked in cold water, boil naif a pint of sweet milk, the same of cream, and two ounces of fine sugar. When it boils, pour it over the gelatine, and stir occasionally till cold, but not set, add six drops of the e ence of ratafia, or eight of the e ence of cinnamon. Draw out the shape you placed in the melon mould, it being understood that the jelly is set before doing so. It will come out quite easily by pouring within the smaller mould a little lukewarm water, then put in a few preserved cherries, or small pieces of preserved ginger and angelica cut in small diamonds, with a little of the blancmange let it set, then the preserved fruit again, and so on alternately,; till you come to the top, over which pour some calfs foot jelly; let It set, ana turn out into a crystal dish, in the same way as a jelly. Iced Pudding.—Beat up the yolks of eight eggs with three-quarters of a pound of sugar boil one pint and a half of cream or good sweet milk,; pour It in amongst the yolks and sugar, stirring all the time, add a little salt and one pound of pine apple grated, put it on the fire and stir constantly until it just comes to boil have a clean hair sieve over the basin, and rub it all through; with a wooden spoon. Freeze in the usual way, and put into the mould previously ornamented with angelica cut to taste. When to be served, dip the mould in cold water, take off the cover, shake it, and turn over on the dish. — Iced Pudding, No. 2. Break ten eggs amongst one pound of ground sugar in a basin or copper pan, and beat up on a stove till quite light add one pint and a half of good sweet milk, and a half pint of cream, set it on a slow fire and stir gently till it comes to the boil, then pour into a basin, and stir occasionally till quite cold. Put it into a freezer, and freeze in the usual way. When you find it becoming stiff, add half a pound of preserved ginger, and pine apple cut in small pieces, one gla of brandy, the grating and juice of two lemons, and go on freezing till stiff enough. Have a mould ornamented with angelica cut in stars, put in the pudding, cover up, and immerse amongst ice and salt. Let it stand about two hours, and, when wanted, turn out in the usual way. Venetian Pudding.—Dip a mould in cold water, and ornament it with preserved cherries and pieces of angelica previously dipped in a little jelly. Soak one ounce of gelatine in one gill of cold water for an hour, then pour over it one gill of boiling water, and stir until it has cooled a little. Separate the yolks from the whites of three eggs, mix the yolks with three ounces of sugar, and one gill and a half of good milk, put it on in a sauce-pan, and make custard of it, then pour into a bowl flavour with one gla of sherry, one tablespoonful; of rum, and mix with the gelatine. Switch up half a pint of thick cream till very stiff, also two of the whites of eggs to a stiff froth, add the cream by degrees to the custard, mixing very gently and lightly, then the whites also by degrees, and with equal care, and continue mixing until it begins to set, then pour into the mould, and turn out on American a gla dish when Snow sufficiently Pudding.—Soak set. a sixpenny package of gelatine in one pint of cold water for an hour, then di olve with one pint of boiling water add the juice of four lemons, with half a pound of loaf; sugar, and stir till it is melted, then pour through a gravy strainer, and switch for five minutes drop in the whites of two eggs, and continue switching; in a cool place for about twenty-five minutes, or till it gets white and spongy. Have a clean melon mould, pour in the pudaing, and when it has set, turn it out on a large gla dish. Make a custard as follows:— Switch up the two yolks with an additional egg and two ounces of ground sugar in a small bra pan, till it gets light add one teacupful of good milk, put it on the fire, and; stir carefully till it becomes thick, then pour into a basin, and stir till auite cold season with three drops of ratafia, or any other seasoning; that may be preferred. Pour this custard round the pudding in the gla .dish, and ornament with preserved cherries and pink sugar. Swi Pudding.—Slice a small sponge cake, cover each slice with strawberry jam, or any other preserve that may be preferred, lay the slices in a gla dish, one on the top of the other, then pour over it about two gla es of sherry. As the sherry soaks through the cake to the bottom of the dish, take it up with a spoon again, and pour it over the:ake until it is all absorbed. Switch up, till very thick and light, about half a pint of good cream, and pour over it, and ornament with pink sugar. The cream should set on the Ca erole top and sides of of the Grapes. cake as -Have it is poured one pint over and it. a half of clear calfs-foot jelly melted; put three tablespoonfuls of it into the bottom of a clean ca erole mould; let it set, then place a green and purple grape alternately into each flute of the mould, and nearly cover them with a little more of the melted jelly, taking care not to move them let it set again, and repeat the proce till the mould; is nearly full, then colour the remaining jelly with a few drops of cochineal, and When fill it to the top. it has set, turn it out on a gla dish, and fill up the centre with frothed cream, on which sprinkle a little pink sugar.