NELSON'S

 HOME COMFORTS. 

 THIRTEENTH EDITION. 

 REVISED AND ENLARGED

 BY MARY HOOPER, AUTHOR OF "LITTLE DINNERS, " "EVERY-DAY MEALS, " "COOKERY FOR INVALIDS, " _ETC. ETC. _

 [Illustration: Decoration]

 London: G. NELSON, DALE & CO. , LIMITED, 14, DOWGATE HILL. 1892. 

ANY OF

NELSON'S SPECIALITIES

MENTIONED IN THIS BOOK

_MAY BE OBTAINED FROM_

 |--------------------------| | | | W. CHAPLIN & SONS, | | 19 & 20, WATERLOO PLACE, | | SOUTHAMPTON. | | | |PLEASE SEND, S. W. R. | |--------------------------|

They are also Sold by Grocers, Chemists, Italian Warehousemen, etc. , throughout the World. Should any difficulty be experienced in obtainingthem, kindly send the name and address of your Grocer, and we will atonce communicate with him. 

[Illustration: TRADE MARK. ]

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G. NELSON, DALE, & CO. , Ltd. , 14, Dowgate Hill, London. 

NELSON'S SPECIALITIES. 

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 PATENT OPAQUE GELATINE. In packets, from 6d. To 7s. 6d. 

 CITRIC ACID. In 3d. Packets. For use with the Gelatine. 

 ESSENCE OF LEMON, ALMONDS, & VANILLA. In graduated bottles, 8d. 

 FAMILY JELLY BOXES. 7s. 6d. Each. Containing sufficient of the above materials for 12 quarts of Jelly. 

 BOTTLED WINE JELLIES (Concentrated). CALF'S FOOT, LEMON, SHERRY, PORT, ORANGE, AND CHERRY. Quarts, 2s. 6d. ; Pints, 1s. 4d. ; Half-pints, 9d. 

 TABLET JELLIES. ORANGE, LEMON, CALF'S FOOT, CHERRY, RASPBERRY, VANILLA, PORT, SHERRY, ETC. Quarts, 9d. ; Pints, 6d. ; Half-pints, 3d. 

 WINE TABLET JELLIES. PORT, SHERRY, ORANGE. Pints only, 9d. 

 PATENT REFINED ISINGLASS. In 1s. Packets. 

 GELATINE LOZENGES. LIQUORICE LOZENGES. In Ornamental Tins, 6d. 

 JELLY-JUBES. A most agreeable and nourishing Sweetmeat. 

 EXTRACT OF MEAT. FOR SOUPS, GRAVIES, ETC. In ounce packets, 4d. 

 PURE BEEF TEA. In half-pint packets, 6d. 

 SOUPS. BEEF AND CARROTS } BEEF AND CELERY } In pint packets, BEEF AND ONIONS } 6d. Each. MULLIGATAWNY } BEEF, PEAS, AND VEGETABLES } In quart packets, BEEF, LENTILS, AND VEGETABLES } 6d. Each. PENNY PACKETS OF SOUP for charitable purposes. 

 EGG ALBUMEN. For clearing Jelly or Soup. In boxes containing 12 packets, 9d. Per box. 

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G. NELSON, DALE, & CO. , Ltd. , 14, Dowgate Hill, London. 

LITTLE DINNERS, How to serve them with Elegance and Economy. 

BY MARY HOOPER. 

_Twenty-second Edition. Crown 8vo, cloth, price 2s. 6d. _

"Shows us how to serve up a 'little dinner, ' such as a philosopher mightoffer a monarch--good, varied, in good taste, and cheap. Exactly whatthe young English wife wishes to know, and what the ordinary cookerybook does not teach her. "--_Queen. _

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EVERY-DAY MEALS, Being Economic and Wholesome Recipes for Plain Dinners, Breakfasts, Luncheons, and Suppers. 

BY MARY HOOPER. 

_Eighth Edition. Crown 8vo, cloth, price 2s. 6d. _

"Our already deep obligations to Miss Hooper are weightily increased bythis excellent and practical little book. The recipes for little dishesare excellent, and so clearly worded that presumptuous man instantlybelieves, on reading them, that he could descend into the kitchen and'toss up' the little dishes without any difficulty. "--_Spectator. _

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COOKERY FOR INVALIDS, For Persons of Delicate Digestion, and for Children. 

BY MARY HOOPER. 

_Sixth Edition. Crown 8vo, cloth, price 2s. 6d. _

"An epicure might be content with the little dishes provided by MissHooper; but, at the same time, the volume fills the utmost extent ofpromise held out in the title-page. "--_Pall Mall Gazette. _

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LONDON: KEGAN PAUL, TRENCH, & CO. 

CONTENTS. 

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 PAGE

 PREFACE 7 Bottled Jellies 7 Tablet Jellies 8 Lemon Sponge 9 Citric Acid and Pure Essence of Lemon 9 Pure Essence of Almonds and Vanilla 9 Gelatine Lozenges 9 Jelly-Jubes 10 Licorice Lozenges 10 Albumen 10 Extract of Meat 10 Soups 11 Beef Tea 12 New Zealand Mutton 12 Tinned Meats 12 Gelatine 13

 SOUPS 14

 LITTLE DISHES OF FISH 22

 LITTLE DISHES OF MEAT 31

 PUDDINGS 50

 JELLIES 61

 CREAMS 74

 CAKES 85

 BEVERAGES 93

 MACARONI, ETC. 98

 HINTS ON HOUSEKEEPING 105

 NEW ZEALAND FROZEN MUTTON 119

 INDEX 121

NELSON'S HOME COMFORTS. 

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PREFACE. 

In presenting our friends and the public with the thirteenth edition ofour "Home Comforts, " we have the pleasure to remark that so greatly hasthe book been appreciated, that the large number of FIVE HUNDREDTHOUSAND copies has been called for. The value of the Jubilee Editionwas enhanced by some new recipes; these are repeated in the presentedition, to which, also, some valuable additions have been made. Sincethe introduction of our Gelatine by the late Mr. G. Nelson, more thanfifty years ago, we have considerably enlarged our list of specialities, and we have gratefully to acknowledge the public favour accorded to us. 

Among those of our preparations which have met with so much appreciationand success, we would cite the following:

NELSON'S BOTTLED JELLIES. --It is sometimes so difficult, if notimpossible, to have a first-class jelly made in private kitchens, thatwe venture to think our BOTTLED JELLIES will be highly appreciated byall housekeepers. It is not too much to say that a ready-made jelly ofthe highest quality, and of the best and purest materials, requiringonly the addition of hot water, is now, for the first time, supplied. Careful experiments, extending over a long period of time, have beenrequired to bring this excellent and very useful preparation to itspresent state of perfection, and it is confidently asserted that nohome-made jelly can surpass it in purity, brilliancy, or delicacy offlavour. All that is necessary to prepare the jelly for the table is todissolve it by placing the bottle in hot water, and then to add thegiven quantity of water to bring it to a proper consistency. It isallowed to stand until on the point of setting, and is then put into amould. 

NELSON'S CALF'S FOOT, LEMON, PORT, SHERRY, ORANGE, AND CHERRY JELLIESare now to be had of all first-class grocers, and are put up in bottleseach containing sufficient of the concentrated preparation to make aquart, pint, or half-pint. 

NELSON'S TABLET JELLIES are recommended for general use, are guaranteedof the purest and best materials, and are flavoured with the finestfruit essences. The Tablet Jellies are of so moderate a price as to bewithin the reach of all classes, and can be used as an every-dayaddition to the family bill of fare. They are not, however, intended asa substitute for high-class jellies, whether bottled or home-made. 

The Tablet Jellies used as directed in the recipes make, in a fewminutes, creams of a most delicate kind, remarkable for smoothness oftexture and fine flavour. 

NELSON'S PORT, SHERRY, AND ORANGE WINE TABLET JELLIES have now beenadded to the list. 

NELSON'S LEMON SPONGE, supplied in tins, is a delicious novelty, andwill be found to surpass any that can be made at home. 

NELSON'S CITRIC ACID AND PURE ESSENCE OF LEMON. --In order to save thetrouble of putting jelly through a strainer when required for invalids, we have introduced our Citric Acid and Essence of Lemon, and by theiruse a jelly clear enough for all ordinary purposes is made in a fewminutes. 

LEMONADE and other beverages can be quickly made, and with less expensethan by any other method, by using Nelson's Citric Acid and Essence ofLemon, and for these recipes are given. Delicious beverages are alsomade with Nelson's Bottled Jellies, see page 93. 

NELSON'S PURE ESSENCE OF ALMONDS AND VANILLA. --These Extracts, like theEssence of Lemon, will be found of superior strength and flavour, andspecially adapted for the recipes in this book. 

NELSON'S GELATINE LOZENGES are not only a delicious sweetmeat, but mostuseful as voice lozenges, or in cases of sore or irritable throat. Theflavour is very delicate and refreshing. Dissolved in water they make auseful beverage, and also a jelly suitable for children and invalids. 

NELSON'S JELLY-JUBES will be found most agreeable and nourishingsweetmeats, deliciously flavoured with fruit essences. They can be usedas cough lozenges, will be found soothing for delicate throats, areuseful for travellers, and may be freely given to children. 

NELSON'S LICORICE LOZENGES are not only a favourite sweetmeat, but incases of throat irritation and cough are found to be soothing andcurative. 

NELSON'S ALBUMEN is the white of eggs carefully dried and prepared, sothat it will keep for an indefinite length of time. It is useful for anypurpose to which the white of egg is applied, and answers well forclearing soup and jelly. When required for use, the albumen is soaked incold water and whisked in the usual way. 

NELSON'S EXTRACT OF MEAT. --The numerous testimonials which have beenreceived as to the excellence of this preparation, as well as the greatand universal demand for it, have afforded the highest satisfaction tous as the manufacturers, and have enabled us to offer it with increasedconfidence to the public. It is invaluable, whether for making soup orgravy, or for strengthening or giving flavour to many dishes; and it isnot only superior to, but far cheaper than, any similar preparation nowbefore the public. 

Now that clear soup is so constantly required, and a thing of every-dayuse, Nelson's Extract of Meat will be found a great boon. With theaddition of a little vegetable flavouring, a packet of the Extract willmake a pint of soup as good and as fine as that produced, at much labourand expense, from fresh meat. With a judicious use of the liquor derivedfrom boiling fowls, rabbits, and fresh meat, an endless variety of soupmay be made, by the addition of Nelson's Extract of Meat. Some recipesare given by which first-class soups can be prepared in a short time, ata very small cost, and with but little trouble. It may be as well to saythat soaking for a few minutes in cold water facilitates the solution ofthe Extract of Meat. 

NELSON'S SOUPS are deserving of the attention of every housekeeper, forthey combine all the elements of good nourishment, have an excellentflavour, both of meat and vegetables, are prepared by merely boiling thecontents of a packet for fifteen minutes, and are so cheap as to bewithin everybody's means. Penny packets of these soups, for charitablepurposes, will be found most useful and nourishing. 

Those who have to cater for a family know how often a little soup willmake up a dinner that would otherwise be insufficient; yet because ofthe time and trouble required in the preparation, it is impossible tohave it. In a case like this, or when a supplementary dish isunexpectedly required, Nelson's Soups are most useful. Although theseSoups are all that can be desired, made with water according to thedirections given with each packet, they can be utilised with greatadvantage for strengthening household stock. 

For instance, the liquor in which a leg of mutton has been boiled, or ofpork, if not too salt, can be at once, by using a packet or two ofNelson's Soup, converted into a delicious and nourishing soup, and at acost surprisingly small. Or the bones of any joint can be made intostock, and, after all the fat has been skimmed off, have a packet ofNelson's Soup added, in the same manner as in the directions. 

NELSON'S BEEF TEA will be found of the highest value, supplying a cup ofunequalled nourishment, combining all the constituents of fresh beef. Noother preparation now before the public contains that most importantelement, albumen, in a soluble form, as well as much of the fibrin ofthe meat. This Beef Tea is also generally relished by invalids, andmerely requires to be dissolved in boiling water. 

NEW ZEALAND MUTTON. --For information respecting this meat, and the greatadvantage as well as economy of its use, see page 119. 

NELSON'S TINNED MEATS, known as the "Tomoana Brand, " are prepared at theworks of NELSON BROS. , LIMITED, Hawke's Bay, New Zealand, from thefinest cattle of the country. Messrs. NELSON specially recommend their"Pressed Mutton and Green Peas, " "Haricot Mutton, " and "Pressed CornedMutton. " The "Stewed Kidneys" will be found of a quality superior to anyarticles of the kind now in the market, while the price places themwithin the reach of all classes of consumers. 

NELSON'S GELATINE having now been favourably known all over the worldfor more than half a century, it is unnecessary to do more than observethat our efforts are constantly directed to supplying a perfectly purearticle, always of the same strength and quality. When Russian isinglasswas first introduced into this country, the prejudices against its useon the part of our great-grandmothers were violent and extreme; forthose worthy ladies would not believe that some unfamiliar substance, ofthe origin of which they were either ignorant or doubtful, could form anefficient substitute for the well-known calves' feet and cow-heels, fromwhich they had always been in the habit of making their jellies andblanc-manges. By degrees, however, the Gelatine made its way, and atlength superseded the old system entirely; and its popularity isdemonstrated by the fact that the works at Emscote, near Warwick, covernearly five acres. 

 * * * * *

N. B. --It is necessary to call attention to the fact that in all thefollowing recipes in which Nelson's Gelatine and Specialities are used, the quantities are calculated for _their manufactures only_, the qualityand strength of which may be relied upon for uniformity. 

NELSON'S HOME COMFORTS. 

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SOUPS. 

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BEEF AND ONION SOUP. 

A pint of very good soup can be made by following the directions whichaccompany each tin of Nelson's Beef and Onion Soup, viz. To soak thecontents in a pint of cold water for fifteen minutes, then place overthe fire, stir, and boil for fifteen minutes. It is delicious whencombined with a tin of Nelson's Extract of Meat, thus producing a quartof nutritious and appetising soup. 

NELSON'S MULLIGATAWNY SOUP. 

Soaked in cold water for a quarter of an hour, and then boiled forfifteen minutes, Nelson's Mulligatawny Soup is very appetising anddelicious. It should be eaten with boiled rice; and for those who likethe soup even hotter than that in the above preparation, theaccompanying rice may be curried. In either case the rice should beboiled so that each grain should be separate and distinct from therest. 

BEEF, LENTIL, AND VEGETABLE SOUP. 

Pour one quart of boiling water upon the contents of a tin of Nelson'sSoup of the above title, stirring briskly. The water must be boiling. Alittle seasoning of salt and pepper may be added for accustomed palates. This soup is perfectly delicious if prepared as follows: Cut two peeledonions into quarters, tie them in a muslin bag, and let the soup boilfor twenty minutes with them. Take out the bag before serving the soup. 

BEEF, PEA, AND VEGETABLE SOUP. 

The directions printed on each packet of Nelson's Beef, Pea, andVegetable Soup produce a satisfactory soup, but even this may beimproved by the addition of the contents of a tin of Nelson's Extract ofMeat and a handful of freshly-gathered peas. It is perhaps not generallyknown that pea-pods, usually thrown away as useless, impart a mostdelicious flavour to soup if boiled fast for two or three hours in alarge saucepan, strained, and the liquor added to the soup, stock, orbeef tea. 

BEEF TEA AS A SOLID. 

Soak the contents of a tin of Nelson's Beef Tea in a gill of water forten minutes. Add to this the third of an ounce packet of Nelson'sGelatine, which has been soaked for two or three hours in half-a-pint ofcold water. Put the mixture in a stewpan, and stir until it reachesboiling-point. Then put it into a mould which has been rinsed with coldwater. When thoroughly cold, this will turn out a most inviting andextremely nutritious dish. 

CLEAR VERMICELLI SOUP. 

Boil two minced onions in a quart of the liquor in which a leg of muttonhas been boiled, skim well, and when the vegetables are tender strainthem out. Pass the soup through a napkin, boil up, skim thoroughly, andwhen clear add the contents of a tin of Nelson's Extract of Meat, stirring until dissolved. 

Boil two ounces of vermicelli paste in a pint of water until tender. Most shapes take about ten minutes. Take care that the water boils whenyou throw in the paste, and that it continues to do so during all thetime of cooking, as that will keep the paste from sticking together. When done, drain it in a strainer, put it in the tureen, and pour thesoup on to it. 

SOUP JULIENNE. 

Wash and scrape a large carrot, cut away all the yellow parts from themiddle, and slice the red outside of it an inch in length, and theeighth of an inch thick. Take an equal quantity of turnip and threesmall onions, cut in a similar manner. Put them in a stewpan with twoounces of butter and a pinch of powdered sugar; stir over the fire untila nice brown colour, then add a quart of water and a teaspoonful ofsalt, and let all simmer together gently for two hours. When done skimthe fat off very carefully, and ten minutes before serving add thecontents of a tin of Nelson's Extract of Meat, and a cabbage-lettuce cutin shreds and blanched for a minute in boiling water; simmer for fiveminutes and the soup will be ready. Many cooks, to save time andtrouble, use the preserved vegetables, which are to be had in greatperfection at all good Italian warehouses. 

BROWN RABBIT SOUP CLEAR. 

Fry a quarter of a pound of onions a light brown; mince a turnip andcarrot and a little piece of celery; boil these until tender in threepints of the liquor in which a rabbit has been boiled, taking care toremove all scum as it rises; strain them out, and then pass the soupthrough a napkin. The soup should be clear, or nearly so, but if it isnot, put it in a stewpan, boil and skim until bright; then throw in thecontents of a tin of Nelson's Extract of Meat, soaked for a few minutes;stir until dissolved; add pepper and salt to taste. 

HARE SOUP. 

Half roast a hare, and, having cut away the meat in long slices from thebackbone, put it aside to make an _entrée_. Fry four onions; take acarrot, turnip, celery, a small quantity of thyme and parsley, half-a-dozen peppercorns, a small blade of mace, some bacon-bones or aslice of lean ham, with the body of the hare cut up into small pieces;put all in two quarts of water with a little salt. When you haveskimmed the pot, cover close and allow it to boil gently for threehours, then strain it; take off every particle of fat, and havingallowed the soup to boil up, add the contents of a tin of Nelson'sExtract of Meat, and thicken it with a dessertspoonful of potato-flour;stir in two lumps of sugar, a glass of port wine, and season ifnecessary. 

MULLIGATAWNY SOUP. 

English cooks generally err in making both mulligatawny and curries toohot. It is impossible to give the exact quantity of the powder, becauseit varies so much in strength, and the cook must therefore be guided bythe quality of her material. Mulligatawny may be made cheaply, and bedelicious. The liquor in which meat or fowl has been boiled will make asuperior soup, and fish-liquor will answer well. Slice and fry brownfour onions, quarter, but do not peel, four sharp apples; boil them inthree pints of stock until tender, then rub through a sieve to a pulp. Boil this up in the soup, skimming well; add the contents of a tin ofNelson's Extract of Meat, and stir in two ounces of flour and thecurry-powder, mixed smooth in half-a-pint of milk. Any little pieces ofmeat, fowl, game, or fish may be added as an improvement to the soup. Just before serving taste that the soup is well-flavoured; add a littlelemon-juice or vinegar. 

THIN MULLIGATAWNY SOUP. 

To a quart of the liquor in which a fresh haddock has been boiled, addhalf-a-pint of water in which onions have been boiled. Stir into this, after it has been skimmed, and whilst boiling, the contents of a tin ofNelson's Extract of Meat, and a teaspoonful of curry-powder; let it boilup; add the juice of half a lemon and serve. 

BROWN ARTICHOKE SOUP. 

Wash, peel, and cut into slices about half-an-inch thick two pounds ofJerusalem artichokes. Fry them in a little butter until brown; fry alsobrown half-a-pound of sliced onions. Put these to boil in two quarts ofwater with two turnips, a carrot sliced, two teaspoonfuls of salt, andone of pepper. When the vegetables are tender drain the liquor, set itaside to cool, and remove all fat. Pass the vegetables through a finesieve to a nice smooth _purée_. Those who possess a Kent's "trituratingstrainer" will be able to do this much more satisfactorily, both asregards time and results, than by the old way of rubbing through asieve. Put the liquor on to boil, dissolve in it--according to thestrength the soup is required to be--the contents of one or two tins ofNelson's Extract of Meat, then add the vegetable _purée_, a lump or twoof sugar, and if required, salt and pepper. Let it boil up and serve. 

TURTLE SOUP. 

This soup is so often required for invalids, as well as for the table, that an easy and comparatively inexpensive method of preparing it cannotfail to be acceptable. Nelson's Beef Tea or Extract of Meat will be usedinstead of fresh beef, and Bellis's Sun-dried Turtle instead of liveturtle. If convenient it is desirable to soak the dried turtle allnight, but it can be used without doing so. Put it on to boil in thewater in which it was soaked, in the proportion of one quart with ateaspoonful of salt to a quarter of a pound of the turtle. Add two orthree onions peeled and quartered, a small bit of mace and slicedlemon-peel, and simmer gently for four or five hours, or until theturtle is tender enough to divide easily with a spoon. Stock of any kindmay be used instead of water, and as the liquid boils away more shouldbe added, to keep the original quantity. Herbs for the proper flavouringof the Turtle Soup are supplied by Bellis; these should be put in aboutan hour before the turtle is finished, and be tied in muslin. When donetake out the turtle and divide it into neat little pieces; strain theliquor in which it was cooked, and having boiled it up, stir in thecontents of two tins of Nelson's Extract of Meat, previously soaked fora few minutes. Mix smooth in a gill of cold water a teaspoonful ofFrench potato-flour and of Vienna flour, stir into the soup, and when ithas thickened put in the turtle meat; let it get hot through, add awine-glassful of sherry, a dessertspoonful of lemon-juice, and salt andpepper to taste, and serve at once. It is necessary to have "Bellis'sSun-dried Turtle, " imported by T. K. Bellis, Jeffrey's Square, St. MaryAxe, London (sold in boxes), for this soup, because it is warrantedproperly prepared. An inferior article, got up by negroes from turtlefound dead, is frequently sold at a low price; but it is unnecessary tosay it is not good or wholesome. 

MOCK TURTLE SOUP. 

This, like real turtle soup, can be made of Nelson's Extract of Meat andBellis's Mock Turtle Meat. Boil the contents of a tin of this meat inwater or stock, salted and flavoured with vegetables and turtle herbs, until tender. Finish with Nelson's Extract of Meat, and as directed forturtle soup. 

GRAVY. 

For roast meat, merely dissolve, after a little soaking, a tin ofNelson's Extract of Meat in a pint of boiling water. For poultry orgame, fry two onions a light brown, mince a little carrot and turnip, put in half a teaspoonful of herbs, tied in muslin, and boil untiltender, in a pint of water. Strain out the herbs, let the liquor boilup, stir in the contents of a tin of Nelson's Extract of Meat, and ifthe gravy is required to be slightly thickened, add a small teaspoonfulof potato-flour mixed smooth in cold water. For cutlets or other dishesrequiring sharp sauce, make exactly as above, and just before servingadd a little of any good piquant sauce, or pickles minced finely. 

GLAZE. 

Soak in a small jar the contents of a tin of Nelson's Extract of Meat inrather less than a gill of cold water. Set the jar over the fire in asaucepan with boiling water, and let the extract simmer until dissolved. This is useful for strengthening soups and gravies, and for glazing ham, tongues, and other things. 

LITTLE DISHES OF FISH. 

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The recipes we are now giving are suitable for dinner, supper, orbreakfast dishes, and will be found especially useful for the lattermeal, as there is nothing more desirable for breakfast than fish. We areconstantly told that it is not possible to have fresh fish forbreakfast, because it cannot be kept all night in the home larder. Butwe must insist that there is no greater difficulty in keeping fish thanmeat. Indeed, there is perhaps less difficulty, because fish can be leftlying in vinegar, if necessary, whereas in the case of meat it cannotalways be done. 

We will suppose that it is necessary to use strict economy. It is aswell to proceed on that supposition, because people can always be lavishin their expenditure, whereas it is not so easy to provide for thehousehold at once well and economically. In many neighbourhoods fish issold much cheaper late in the day than in the morning, and in this casethe housekeeper who can buy overnight for the use of the next day has agreat advantage. Suppose you get the tail of a cod weighing threepounds, as you frequently may, at a very small price in the evening, anduse a part of it stuffed and baked for supper, you can have a dish ofcutlets of the remainder for breakfast which will be very acceptable. Wedo not mean a dish of the cold remains, but of a portion of the fishkept uncooked, as it easily may be, as we have before said, by dippingit in vinegar. Or, you get mackerel. Nothing is better than this fishtreated according to the recipe we give. Even so delicate a fish aswhiting may, by a little management with vinegar, be kept perfectly wellfrom one day to the other. Skinned whiting has very little flavour, andalthough when skilfully cooked in the usual way it is useful by way ofchange, the nourishment is much impaired by the removal of the skin. Thesame remark applies to soles. By frying fish unskinned you get a dish ofa different character to that of skinned fish, and one of which theappetite does not so soon tire. 

FRIED SOLE. 

Soles weighing from three-quarters of a pound to a pound are the mostsuitable size for frying whole. If it is desired to have the fish juicyand with their full flavour, do not have them skinned. The black side ofthe soles will not of course look so well, or be so crisp, as the whiteside, but this is of little consequence compared to the nourishmentsacrificed in removing the skin. Have the soles scraped, wipe them, puta tablespoonful of vinegar in a dish, pass the fish through it, and letthem lie an hour or more, if necessary all night, as the flavour is thusimproved. Run a knife along the backbone, which prevents it looking redwhen cut. When ready to crumb the fish, lay them in a cloth andthoroughly dry them. Beat up the yolk of an egg with a very little ofthe white, which will be sufficient to egg a pair of soles; pass thefish through the egg on both sides, hold it up to drain; have ready on aplate a quarter of a pound of very fine dry crumbs, mixed with twoounces of flour, a teaspoonful of salt, and half a teaspoonful ofpepper. Draw the fish over the crumbs, first on one side, then on theother, and lay it gently on a dish, black side downwards, whilst youprepare another. Some people succeed better in crumbing fish by siftingthe crumbs on to it through a very fine strainer after it is egged. Whenthe fish are ready put them, black side downwards, into the frying-panwith plenty of fat, hot enough to brown a piece of breadinstantaneously, move the pan about gently, and when the soles have beenfried four minutes, put a strong cooking-fork into them near the head, turn the white side downwards, and fry three minutes longer. Sevenminutes will be sufficient to fry a sole weighing three-quarters of apound, and a pair of this weight is sufficient for a party of sixpersons. When the sole is done put the fork into the fish close to thehead, hold it up and let all the fat drain away, lay it on a sheet ofcap paper, and cover over with another sheet. Being thus quite freedfrom grease, of a rich golden brown, crisp, and with an even surface, lay the fish on the dish for serving, which should have on it either afish-paper or a napkin neatly folded. A well-fried sole is best eatenwithout any sauce, but in deference to the national usage, butter sauce, or melted butter, may be served with it. 

FILLETED SOLES. 

It is better for the cook to fillet the soles, for there is often muchwaste when it is done by the fishmonger. Having skinned the fish, with asharp knife make an incision down the spine-bone from the head to thetail, and then along the fins; press the knife between the flesh andthe bone, bearing rather hard against the latter, and the fillets willthen be readily removed. These can now be dressed in a variety of ways;perhaps the most delicate for breakfast is the following:

FILLETS OF SOLE SAUTÉS. 

Having dried the fillets, divide them into neat pieces two or threeinches long; dip them in the beaten yolk of egg, and then in seasonedbread-crumbs. Make a little butter hot in the frying-pan, put in thefillets and cook them slowly until brown on one side, then turn andfinish on the other. 

FILLETS OF SOLE FRIED. 

These may either be rolled in one piece or divided into several, as inthe foregoing recipe. In either case egg and crumb them thoroughly, place them in the wire-basket as you do them, which immerse in fat hotenough to crisp bread instantly. When done, put the fillets on paper toabsorb any grease clinging to them, and serve as hot as possible. Allkinds of flat fish can be filleted and cooked by these recipes, and willusually be found more economical than serving the fish whole. It is alsoeconomical to fillet the tail-end of cod, salmon, and turbot, and eitherfry or _sauté_, as may be preferred. 

FILLETS OF SOLE WITH LOBSTER. 

Thin and fillet a pair of soles, each weighing about a pound. Roll thefillets, secure them with thread, which remove before serving; put themin a stewpan with two ounces of sweet butter, cover closely, and allowthem to cook at a slow heat for twenty minutes or until tender, takingcare to keep them from getting brown. Prepare a sauce by boiling aquarter of a pound of veal cutlet and the bones of the fish inhalf-a-pint of water. When reduced to a gill, strain and take off allfat from the sauce, thicken either with fine flour or "Rizine, " put itinto the stewpan with the fish, and allow it to stand for a quarter ofan hour without boiling. Mince or cut in small pieces either the meat ofa small fresh lobster, or half a flat tin of the best brand of preservedlobster. Make this hot by putting it in a jam pot standing in a saucepanof boiling water. Take up the fish, carefully pour the sauce round, andplace on the top of each fillet some of the lobster. 

BAKED WHITING. 

Small whiting answer well for this purpose. Tie them round, the tail tothe mouth, dip them in dissolved butter, lightly sprinkle with pepperand salt, strew them with pale raspings, put them in a baking-dish witha little butter, and bake in a quick oven for a quarter of an hour. 

COD CUTLETS. 

A cheap and excellent dish is made by filleting the tail of cod, eggingand crumbing the pieces and frying them. Get about a pound and a half ofthe tail of a fine cod; with a sharp knife divide the flesh from thebone lengthways, cut it into neat pieces as nearly of a size as you can, and flatten with a knife. Dip in egg, then in crumbs mixed with a littleflour, pepper, and salt. It is best to fry the cutlets in thewire-basket in plenty of fat, but if this is not convenient they can bedone in the frying-pan; in any case, they should be done quickly, sothat they may get crisp. 

FRIED HERRINGS. 

Take care the fish is well cleaned, without being split. Two or threehours before cooking, lightly sprinkle with salt and pepper; when readyto cook, wipe and flour the herrings. Have ready in the frying-pan asmuch fat at the proper temperature as will cover the herrings. Cookquickly at first, then moderate the heat slightly, and fry for ten totwelve minutes, when they should be crisp and brown. When done, lay themon a dish before the fire, in order that all fat and the fish-oil maydrain from them; with this precaution, fried herrings will be found moredigestible than otherwise they would be. 

ROLLED HERRINGS. 

Choose the herrings with soft roes. Having scraped and washed them, cutoff the heads, split open, take out the roes, and cleanse the fish. Holdone in the left hand, and, with thumb and finger of the right, press thebackbone to loosen it, then lay flat on the board and draw out the bone;it will come out whole, leaving none behind. Dissolve a little freshbutter, pass the inner side of the fish through it, sprinkle pepper andsalt lightly over, then roll it up tightly with the fin and tailoutwards, roll it in flour and sprinkle a little pepper and salt, thenput a small game skewer to keep the herring in shape. Have ready a goodquantity of boiling fat; it is best to do the herrings in a wire-basket, and fry them quickly for ten minutes. Take them up and set them on aplate before the fire, in order that all the fat may drain from them. Pass the roes through flour mixed with a sufficient quantity of pepperand salt, fry them brown, and garnish the fish with them and crispparsley. A difficulty is often felt in introducing herrings at dinner onaccount of the number of small bones in them, but this is obviated bythe above method of dressing, as with care not one bone should be leftin. 

GALANTINE OF FISH. 

Procure a fine large fresh haddock and two smaller, of which to makeforcemeat. Take off the head and open the large fish. Carefully pressthe meat from the backbone, which must be removed without breaking theskin; trim away the rough parts and small bones at the sides. Cover theinside of the fish with a layer of forcemeat, and at intervals placelengthways a few fillets of anchovies, between which sprinkle a littlelobster coral which has been passed through a wire sieve; fold thehaddock into its original form, and sew it up with a needle and strongthread. Dip a cloth in hot water, wring it as dry as possible, buttersufficient space to cover the fish, then fold it up, tie each end, andput a small safety pin in the middle to keep it firm. Braise thegalantine for an hour in stock made from the bones of the fish. Let itstay in the liquor until cold, when take it up and draw out the sewingthread. Reduce and strain the liquor, mix with cream and aspic jelly, orNelson's Gelatine, dissolved in the proportion of half-an-ounce to apint. When this sauce is on the point of setting, coat the galantinewith it, sprinkle with little passed lobster coral, dish in a bed ofshred salad, tastefully interspersed with beetroot cut in dice anddipped in oil and vinegar. 

To make the forcemeat, pound the fillets of the small haddocks tillfine, then work in about half its quantity of bread panada, an ounce ofbutter, and the fillets of two anchovies; season with salt and pepper, mix in one egg and a yolk, pass through a wire sieve, and work into it agill of cream. 

FILLETS OF SOLE EN ASPIC. 

Aspic jelly, or meat jelly, may be made very good, and at a moderatecost, by boiling lean beef or veal in water with a little vegetable andspice. To make it according to the standard recipes is so expensive andtedious that few persons care to attempt it. The following directionswill enable a cook to make an excellent and clear aspic. 

Cut two pounds of lean beefsteak or veal cutlet into dice, put it on intwo quarts of cold water, and as soon as it boils, take off the scum asit rises. Let it simmer gently for half-an-hour; then add four onions, aturnip, carrot, small bundle of sweet herbs, blade of mace, half-a-dozenwhite peppercorns, and when it has again boiled for an hour strain itthrough a napkin. Let it stand until cold, remove all the fat, boil itup, and to a quart of the liquor put an ounce of Nelson's Gelatine, previously soaked in cold water. Add salt and a pinch of cayenne pepper, and when the jelly is cool stir in the whites and shells of two eggswell beaten. Let the jelly boil briskly for two minutes, let it standoff the fire for a few minutes, then strain through a jelly-bag and useas directed. Take the fillets of a pair of large thick soles, cut theminto neat square pieces, leaving the trimmings for other dishes, and laythem in vinegar with a little salt for an hour. As they must be keptvery white the best French vinegar should be used. Boil the filletsgently in salted water, with a little vinegar, till done; take them upand dry them on a cloth. Have ready some picked parsley and hard-boiledeggs cut in quarters; arrange these neatly at the bottom of a plainmould so as to form a pretty pattern. Pour in very gently enough jellyto cover the first layer, let it stand until beginning to set, then putanother layer of fish, eggs, and parsley, then more jelly, and so onuntil the mould is full. When done set the mould on ice, or allow it tostand some hours in a cold place to get well set. Turn it out, ornamentwith parsley, beetroot, and cut lemon. 

COLLARED EELS. 

Clean and boil the eels in water highly seasoned with pepper and salt, an onion, bay-leaf, a clove, and a little vinegar. When the eels aredone enough, slip out the bones and cut them up into pieces about twoinches long. Take the liquor in which the fish is boiled, strain it, letit boil in the stewpan without the lid, skimming it until it becomesclear. Dissolve a quarter of an ounce of Nelson's Gelatine to eachhalf-pint of the fish gravy, and boil together for a minute, let it thenstand until cool. Arrange the pieces of eel tastefully in a plain mouldwith small sprigs of curled parsley and slices of hard-boiled eggs, and, if you like, a fillet or two of anchovies cut up into dice. When all thefish is thus arranged in the mould, pour the jelly in very gently, atablespoonful at a time, in order not to disturb the solid material. Letthe mould stand in cold water for seven or eight hours, when it can beturned out. Ornament with parsley, lemon, and beetroot. 

LITTLE DISHES OF MEAT. 

***

In this chapter a number of useful and inexpensive dishes are given, which will serve either as breakfast dishes, _entrées_, or for invalids, and which may, in the hands of an intelligent cook, serve as models formany others. As will be seen, it is not so much a question of expense toprovide these little tasty dishes as of management. In all the followingrecipes for little dishes of mutton, it will be found a great advantageto use New Zealand Meat. 

A good cook will never be embarrassed by having too much cold meat onhand, because she will be able by her skill so to vary the dishes thatthe appetites of those for whom she caters will never tire of it. Even asmall piece of the loin of mutton may be served in half-a-dozendifferent ways, and be relished by those who are tired of themutton-chop or the plain roast. 

MUTTON CUTLETS. 

Taken from the neck, mutton cutlets are expensive, but those from theloin will be found not only convenient, but to answer well at a smallercost. 

First remove the under-cut or fillet from about two pounds of the bestend of a loin of mutton, cut off the flap, which will be useful forstewing, and it is especially good eaten cold, and then remove the meatfrom the bones in one piece, which divide with the fillet into cutletsabout half-an-inch thick. Egg them over and dip them in well-seasonedbread-crumbs, fry them until a nice brown, and serve with gravy madefrom the bones and an onion. 

This way of cooking the loin is much more economical than in chops, because with them the bones and flap are wasted, whereas in cutlets allis used up. 

To stew the flap, put it in a stewpan, the fat downwards, sprinklepepper and salt, and slice an onion or two over, and set it to frygently in its own fat for an hour. Take up the meat, and put half-a-pintof cold water to the fat, which, when it has risen in a solid cake, takeoff, mix a little flour with the gravy which will be found beneath thefat, add pepper, salt, and some cooked potatoes cut in slices. Cut themeat into neat squares; let it simmer gently in the gravy with thepotatoes for an hour. 

ROULADES OF MUTTON. 

Remove the fillet from a fine loin of mutton, trim away every particleof skin, fat, and gristle. Flatten the fillet with a cutlet-bat, and cutit lengthways into slices as thin as possible; divide these into neatpieces about three inches long. Sprinkle each with pepper, salt, andfinely-chopped parsley, roll them up tightly, then dip in beaten egg, and afterwards in finely-sifted bread-crumbs mixed with an equalquantity of flour and highly seasoned with pepper and salt. As eachroulade is thus prepared place it on a game-skewer, three or four oneach skewer. Dissolve an ounce of butter in a small frying-pan, andcook the roulades in it. 

MUTTON COLLOPS. 

Cut neat thin slices from a leg of either roasted or boiled mutton, dipthem in yolk of egg and in fine dry bread-crumbs to which a littleflour, pepper, and salt have been added. Heat enough butter in a smallfrying-pan to just cover the bottom, put in the slices of mutton andcook them very slowly, first on one side then on the other, until theyare brown. Garnish the dish on which the mutton is served with somefried potatoes or potato chips. 

MUTTON SAUTÉ. 

Put a little butter or bacon fat in the frying-pan, sprinkle pepper andsalt over slices of cold mutton, and let them get hot very slowly. Themutton must be frequently turned, and never allowed to fry. When turnedin the pan for the last time sprinkle a little chopped parsley on theupper side; remove the slices carefully on to a hot dish, pour the fatin the pan over, and serve. 

COLD MUTTON POTTED. 

Cut up the mutton, being careful to free it from all sinew and skin;chop or pound it with half its weight of cooked bacon until it is asfine as desired. Season with a little pepper, salt, and allspice, put itinto a jar, which set in a saucepan of water over the fire until themeat is hot through. When taken up stir occasionally until cool, thenpress it into little pots, and pour clarified butter or mutton fat overthe top. If liked, a little essence of anchovy may be added to theseasoning. 

MUTTON PIES. 

Mince a quarter of a pound of underdone mutton, taking care to have itfree from skin and fat. Mix with it a tablespoonful of rich gravy--thatwhich is found under a cake of dripping from a joint is particularlysuitable for this purpose--add a few drops of essence of anchovy, apinch of cayenne pepper, and a small teaspoonful of minced parsley. Ifnecessary add salt. 

Line four patty-pans with puff paste, divide the mutton into equalportions and put it into the pans, cover each with a lid of paste, andbake in a quick oven for half-an-hour. 

OX BRAIN. 

Having carefully washed the brain, boil it very fast, in order to hardenit, in well-seasoned gravy. When it is done, take it out of the gravyand set it aside until cold. Cut it either in slices or in halves, dipeach piece in egg, then in bread-crumbs well seasoned with dried andsifted parsley, pepper, and salt, fry them in a little butter untilbrown. The gravy having become cold, take off the fat, and boil it in astewpan without a lid until it is reduced to a small quantity; pour itround the brain, and serve. 

BRAIN FRITTERS. 

Carefully wash an ox brain, and boil it for a quarter of an hour inwell-seasoned stock. When the brain is cold, cut it into slices as thinas possible, dip each of them in batter, drop them as you do them into astewpan half-full of fat at a temperature of 430°, or that which willbrown instantly a piece of bread dipped into it. To make the batter, mixtwo large tablespoonfuls of fine flour with four of cold water, stir ina tablespoonful of dissolved butter or of fine oil, the yolk of an egg, and a pinch of salt and pepper; when ready to use, beat the white of theegg to a strong froth, and mix with it. Do not fry more than twofritters at once; as you take them up, throw them on paper to absorb anygrease clinging to them, serve on a napkin or ornamental dish-paper. Ifthis recipe is closely followed, the fritters will be light, crisp, delicate morsels, melting in the mouth, and form besides a very prettydish. Garnish with fried parsley; take care the parsley is thoroughlydry, put it into a small frying-basket, and immerse it for an instant inthe fat in which the fritters are to be cooked. Turn it out on paper, dry, and serve. 

MARROW TOAST. 

Let the butcher break up a marrow-bone. Take out the marrow in as largepieces as possible, and put them into a stewpan with a little boilingwater, rather highly salted. When the marrow has boiled for a minute, drain the water away through a fine strainer. Have ready a slice oflightly-toasted bread, place the marrow on it, and put it into a Dutchoven before the fire for five minutes, or until it is done. Sprinkleover it a little pepper and salt, and a small teaspoonful of parsley, chopped fine. The toast must be served very hot. 

CHICKEN IN ASPIC JELLY. 

Cut the white part of a cold boiled chicken, and as many similar piecesof cold ham, into neat rounds, not larger than a florin. Run a littleaspic jelly into a fancy border mould, allow it to set, and arrange adecoration of boiled carrot and white savoury custard cut crescentshape, dipping each piece in melted aspic. Pour in a very little morejelly, and when it is set place the chicken and ham round alternately, with a sprig of chervil, or small salad, here and there. Put in a verysmall quantity of aspic to keep this in place, then, when nearly set, sufficient to cover it. Arrange another layer, this time first of hamthen of chicken, fix them in the same way, and fill up the mould withaspic jelly. When the dish is turned out fill the centre with cold greenpeas, nicely seasoned, and garnish round with chopped aspic and littlestars of savoury custard. To make this, soak a quarter of an ounce ofNelson's Gelatine in a gill of milk, dissolve it over the fire, and stirin a gill of thick cream, season to taste with cayenne pepper and salt, and, if liked, a little grate of nutmeg. Pour the custard on to a largedish, and when cold cut it into the required shapes. 

VEAL CUTLETS IN WHITE SAUCE. 

Cut six or seven cutlets, about half-an-inch thick, from a neck of veal, braise them in half-a-pint of good white stock with an onion, a smallbunch of herbs, a bacon bone, and two or three peppercorns, until theyare done. Let the cutlets get cool in the liquor, then drain them. Strain the liquor and make a white sauce with it; add a tablespoonful ofthick cream and a quarter of an ounce of Nelson's Gelatine, dissolved ina gill of milk; season with salt and cayenne pepper, stirringoccasionally until quite cold. Dip the cutlets in, smoothly coating oneside, and before the sauce sets decorate them with very narrow strips oftruffle in the form of a star. Cut as many pieces of cooked tongue orham as there are cutlets, dish them alternately in a circle on a borderof aspic, fill the centre with a salad composed of all kinds of coldcooked vegetables, cut with a pea-shaped cutter and seasoned with oil, vinegar, pepper, and salt. Garnish with aspic jelly cut lozenge shapeand sprigs of chervil. 

KIDNEYS SAUTÉS. 

Like many other articles of diet, kidneys within the last ten years havebeen doubled in price, and are so scarce as to be regarded as luxuries. The method of cooking them generally in use is extravagant, and rendersthem tasteless and indigestible. Kidneys should never be cookedrapidly, and those persons who cannot eat them slightly underdone shouldforego them. One kidney dressed as directed in the following recipe willgo as far as two cooked in the ordinary manner--an instance, if one wereneeded, of the economy of well-prepared food. 

Choose fine large kidneys, skin them and cut each the round way intothin slices: each kidney should yield from ten to twelve slices. Haveready a tablespoonful of flour highly seasoned with pepper and salt andwell mixed together; dip each piece of kidney in it. Cut some neat thinsquares of streaked bacon, fry them _very slowly_ in a little butter;when done, put them on the dish for serving, and keep hot whilst you_sauté_ the kidneys, which put into the fat the bacon was cooked in. Inabout a minute the gravy will begin to rise on the upper side, then turnthe kidneys and let them finish cooking slowly; when they are done, asthey will be in three to four minutes, the gravy will again begin torise on the side which is uppermost. Put the kidneys on the dish withthe bacon, and pour over them a spoonful or two of plain beef gravy, orwater thickened with a little flour, boiled and mixed with the fat andgravy from the kidneys in the frying-pan. If there is too much fat inthe pan, pour it away before boiling up the gravy. Serve the kidneys ona hot-water dish. 

TINNED KIDNEYS WITH MUSHROOMS. 

(_Tomoana Brand. _)

Dry a half-tin of champignons in a cloth, or, if convenient, prepare asimilar quantity of fresh button mushrooms; add to these a few piecesof dried mushrooms, previously soaked for ten minutes in tepid water, put them into a stewpan with a slice of butter, and stir constantly forsix minutes, then add two or three kidneys cut in small neat pieces, inthe shape of dice is best, and continue stirring until the kidneys arehot through, taking care to do them slowly; at the last moment seasonwith pepper and salt, and serve very hot. Garnish the dish with friedsippets of bread. 

KIDNEYS WITH PICCALILLI SAUCE. 

(_Tomoana Brand. _)

Take the kidneys out of the gravy, and cut them into six slices. Mix asmall teaspoonful of curry powder with three teaspoonfuls of fine flourand a small pinch of salt. Dip each slice in this mixture, and when allare done put them in the frying-pan with a little butter, and let themget slowly hot through. When done, put the kidneys in the centre of ahot dish, and pour round them a sauce made as follows: Boil up the gravyof the kidneys, and stir into it sufficient minced piccalilli pickles tomake it quite thick, add a teaspoonful of flour to a tablespoonful ofthe piccalilli vinegar, stir into the sauce, and when all has boiled uptogether, pour it round the kidneys. 

BROILED KIDNEYS. 

These are quite an epicure's dish, and care must be taken to cook themslowly. Having skinned the kidneys (they must not be split or cut) dipthem for a moment in boiling fat, place them on the gridiron over aslow fire, turning them every minute. They will take ten to fifteenminutes to cook, and will be done as soon as the gravy begins to run. Place them on a hot dish rubbed over with butter, salt and pepper themrather highly. It must be understood that kidneys thus cooked ought tohave the gravy in them, and that when they are cut at table it shouldrun from them freely and in abundance. 

LAMB'S FRY. 

A really proper fry should consist not only of sweetbreads and liver, but of the heart, melt, brains, frill, and kidneys, each of whichrequires a different treatment. It is quite as easy to cook a fryproperly as to flour and fry it hard and over-brown, as is toofrequently done. Trim the sweetbreads neatly, and simmer them for aquarter of an hour in good white stock with an onion. When they are donetake them up and put the brains in the gravy, allowing them to boil asfast as possible in order to harden them; let them get cold, then cutinto slices, egg and bread-crumb them, and fry with the sweetbread in alittle butter. After the brains are taken out of the gravy, put theslices of heart and melt in, and let them stew slowly until tender. Whenthey are ready, flour them, and fry with the liver and frill untilbrown. Lastly, put the kidneys, cut in slices, into the pan, and verygently fry for about a minute. Shake a little flour onto the pan, stirit about until it begins to brown; then pour on to it the gravy, inwhich the sweetbreads, etc. , were stewed, see it is nicely seasoned, and pour round the fry, which should be neatly arranged in the centre ofthe dish. Garnish with fried parsley. 

LAMB'S SWEETBREADS. 

These make an admirable breakfast dish, and can be partly preparedover-night. Trim and wash the sweetbreads, put them into a saucepan withsufficient well-flavoured stock to cover them, a minced onion and asprig of lemon-thyme; boil gently for fifteen minutes, or a littlelonger if necessary. Take them up, drain, dip in egg and finely-siftedbread-crumbs mixed with a little flour, pepper, and salt. Fry verycarefully, so as not to make it brown or hard, some small slices ofbacon, keep warm whilst you fry the sweetbreads in the fat which has runfrom it, adding, if required, a little piece of butter or lard. For abreakfast dish, the sweetbreads should be served without gravy, but iffor an _entrée_ the liquor in which they were stewed, with slightadditions and a little thickening, can be poured round them in the dish. Calves' sweetbreads are prepared in the same manner as the above, andcan either be fried, finished in a Dutch oven, or served white, withparsley and butter, or white sauce. 

VEAL À LA CASSEROLE. 

For this dish a piece of the fillet about three inches thick will berequired, and weighing from two to three pounds. It should be cut fromone side of the leg, without bone; but sometimes butchers object togive it, as cutting in this manner interferes with cutlets. In such acase a piece must be chosen near the knuckle, and the bone be taken outbefore cooking. For a larger party, a thick slice of the fillet, weighing about four pounds, will be found advantageous. 

With a piece of tape tie the veal into a round shape, flour, and put itinto a stewpan with a small piece of butter, fry until it becomes brownon all sides. Then put half a pint of good gravy, nicely seasoned withpepper and salt, cover the stewpan closely, and set it on the stove tocook very slowly for at least four hours. When done, the veal will beexquisitely tender, full of flavour, but not the least ragged. Take themeat up, and keep hot whilst the gravy is reduced, by boiling withoutthe lid of the saucepan, to a rich glaze, which pour over the meat andserve. 

BROWN FRICASSÉE OF CHICKEN. 

This is a brown fricassée of chicken, and is an excellent dish. No doubtthe reason it is so seldom given is that, although easy enough to do, itrequires care and attention in finishing it. Many of the best cooks, inthe preparation of chickens for fricassée, cut them up before cooking, but we prefer to boil them whole, and afterwards to divide them, as theflesh thus is less apt to shrink and get dry. The chicken can be slowlyboiled in plain water, with salt and onions, or, as is much better, inwhite broth of any kind. When the chicken is tender cut it up; take theback, and the skin, pinions of the wings, and pieces which do not seemnice enough for a superior dish, and boil them in a quart of the liquorin which it was boiled. Add mushroom trimmings, onions, and a sprig ofthyme; boil down to one-half, then strain, take off all fat, and stirover the fire with the yolk of two eggs and an ounce of fine flour untilthickened. Dip each piece of chicken in some of this sauce, and whenthey are cold pass them through fine bread-crumbs, then in the yolk ofegg, and crumb again. Fry carefully in hot fat. Dish the chicken with aborder of fried parsley, and the remainder of the gravy poured round thedish. This dish is generally prepared by French cooks by frying thechicken in oil, and seasoning with garlic; but unless the taste of theguests is well known, it is safer to follow the above recipe. 

CHICKEN SAUTÉ. 

Put any of the meat of the breast or of the wings without bone into afrying-pan with a little fresh butter or bacon fat. Cook them veryslowly, turning repeatedly; if the meat has not been previously cookedit will take ten minutes, and five minutes if a _réchauffé_. Sprinklewith pepper, and serve with mushrooms or broiled bacon. The legs ofcooked chickens are excellent _sautés_, but they should be boned beforethey are put into the pan. 

POTATO HASH. 

Put some cold potatoes chopped into the frying-pan with a little fat, stir them about for five minutes, then add to them an equal quantity ofcold meat, cut into neat little squares, season nicely with pepper andsalt, fry gently, stirring all the time, until thoroughly hot through. 

DRY CURRY. 

Fry a minced onion in butter until lightly browned, cut up the flesh oftwo cooked chicken legs, or any other tender meat, into dice, mix thiswith the onions, and stir them together over the fire until the meat ishot through; sprinkle over it about a small teaspoonful of curry-powder, and salt to taste. Having thoroughly mixed the meat with thecurry-powder, pour over it a tablespoonful of milk or cream, and stirover the fire until the moisture has dried up. Celery salt may be usedinstead of plain salt, and some persons add a few drops of lemon-juicewhen the curry is finished. 

CROQUETTES. 

Croquettes of all kinds, fish, game, poultry or any delicate meats, canbe successfully made on the following model: Whatever material is usedmust be finely minced or pounded. Care is required in making the sauce, if it is too thin it is difficult to mould the croquettes, and ice willbe required to set it. Croquettes of game without any flavouring, excepta little salt and cayenne, are generally acceptable as a breakfast dish. Preserved lobster makes very good croquettes for an _entrée_, and smallscraps of any kind can thus be made into a very good dish. Put one ounceof fine flour into a stewpan with half a gill of cold water, stir thisover a slow fire very rapidly until it forms a paste, then add one ounceof butter, and stir until well incorporated. Mix in a small teaspoonfulof essence of shrimps or anchovies, with a pinch of salt and pepper. Take the stewpan off the fire, and stir the yolk of an egg briskly intothe sauce; thoroughly mix it with half-a-pound of pounded fish or meat, spread it out on a plate until it is cool. Flour your hands, take asmall piece of the croquette mixture, roll into a ball or into the shapeof a cork, then pass it through very finely-sifted and driedbread-crumbs. Repeat the process until all the mixture is used; put thecroquettes as you do them into a wire frying-basket, which shake verygently, when all are placed in it, in order to free them fromsuperfluous crumbs. Have ready a stewpan half-full of boiling fat, dipthe basket in, gently moving it about, and taking care the croquettesare covered with fat. In about a minute they will become a delicatebrown, and will then be done. Turn them on a paper to absorb anysuperfluous fat, serve them on a napkin or ornamental dish paper. Nomore croquettes than will lie on the bottom of the basket withouttouching each other should be fried at once. 

MEAT CAKES À L'ITALIENNE. 

Mix very fine any kind of cold meat or chicken, taking care to have itfree from skin and gristle, add to it a quarter of its weight of siftedbread-crumbs, a few drops of essence of anchovy, a little parsley, pepper and salt, and sufficient egg to moisten the whole. Flour yourhands, roll the meat into little cakes about the size of a half-crownpiece, then flatten the cakes with the back of a spoon, dip them in eggand fine bread-crumbs, and fry them in a little butter until lightlybrowned on the outside. Put them on a hot dish and garnish with boiledItalian paste. 

RAISED PORK PIE. 

Take a pound of meat, fat and lean, from the chump end of a finefore-loin of pork, cut it into neat dice, mix a tablespoonful of waterwith it, and season with a large teaspoonful of salt and a small one ofblack pepper. To make the crust, boil a quarter of a pound of lard orclarified dripping in a gill and a half of water, and pour it hot on toone pound of flour, to which a good pinch of salt has been added. Mixinto a stiff paste, pinch off enough of it to make the lid, and keep ithot. Flour your board and work the paste into a ball, then with theknuckles of your right hand press a hole in the centre, and mould thepaste into a round or oval shape, taking care to keep it a properthickness. Having put in the meat, join the lid to the pie, which raiselightly with both hands so as to keep it a good high shape, cut roundthe edge with a sharp knife, and make the trimmings into leaves toornament the lid; and having placed these on, with a rose in the centre, put the pie on a floured baking-sheet and brush it over with yolk ofegg. 

The crust of the pie should be cool and set before putting it into theoven, which should be a moderate heat. When the gravy boils out the pieis done. An hour and a half will bake a pie of this size. Make a littlegravy with the bones and trimmings of the pork, and to half-a-pint of itadd a quarter of an ounce of Nelson's Gelatine, and nicely season withpepper and salt. When the pie is cold remove the rose from the top, makea little hole, insert a small funnel, and pour in as much gravy as thepie will hold. Replace the rose on the top, and put the pie on a dishwith a cut paper. 

If preferred, the pie can be made in a tin mould; but the crust is nicerraised by the hand. A great point to observe is to begin moulding thecrust whilst it is hot, and to get it finished as quickly as possible. 

VEAL AND HAM PIE. 

Prepare the crust as for a pork pie. Cut a pound of veal cutlet and aquarter of a pound of ham into dice, season with a teaspoonful of saltand another of black pepper, put the meat into the crust, and finish asfor pork pie. Add a quarter of an ounce of Nelson's Gelatine--previouslysoaked in cold water, and then dissolved--to a teacupful of gravy madefrom the veal trimmings. 

PORK SAUSAGES. 

When a pig is cut up in the country, sausages are usually made of thetrimmings; but when the meat has to be bought, the chump-end of afore-loin will be found to answer best. The fine well-fed meat of afull-grown pig, known in London as "hog-meat, " is every way preferableto that called "dairy-fed pork. " The fat should be nearly in equalproportion to the lean, but of course this matter must be arranged tosuit the taste of those who will eat the sausages. If young pork isused, remove the skin as thinly as you can--it is useful for variouspurposes--and then with a sharp knife cut all the flesh from the bones, take away all sinew and gristle, and cut the fat and lean into strips. Some mincing-machines require the meat longer than others; for Kent'sCombination, cut it into pieces about an inch long and half-an-inchthick. To each pound of meat put half a gill of gravy made from thebones, or water will do; then mix equally with it two ounces ofbread-crumbs, a large teaspoonful of salt, a small one of black pepper, dried sage, and a pinch of allspice. This seasoning should be well mixedwith the bread, as the meat will then be flavoured properly throughoutthe mass. Arrange the skin on the filler, tie it at the end, put themeat, a little at a time, into the hopper, turn the handle of themachine briskly, and take care the skin is only lightly filled. When thesausages are made, tie the skin at the other end, pinch them into shape, and then loop them by passing one through another, giving a twist toeach as you do them. Sausage-skins, especially if preserved, should bewell soaked before using, or they may make the sausages too salt. It isa good plan to put the skin on the water-tap and allow the water to runthrough it, as thus it will be well washed on the inside. Fifteen totwenty minutes should be allowed for frying sausages, and when done theyshould be nicely browned. A little butter or lard is best for frying, and some pieces of light bread may be fried in it when the sausages aredone, and placed round the dish by way of garnish. Cooks cannot dobetter than remember Dr. Kitchener's directions for frying sausages. After saying, "They are best when quite fresh made, " he adds: "put a bitof butter or dripping into a clean frying-pan; as soon as it is melted, before it gets hot, put in the sausages, and shake the pan for a minute, and keep turning them. Be careful not to break or prick them in sodoing. Fry them over a very slow fire till they are nicely browned onall sides. The secret of frying sausages is to let them get hot verygradually; they then will not break if they are not stale. The commonpractice to prevent them bursting is to prick them with a fork, but thislets the gravy out. "

PUDDINGS. 

***

CUSTARD PUDDING. 

We give this pudding first because it affords an opportunity for givinghints on making milk puddings generally, and because, properly made, there is no more delicious pudding than this. It is besides most usefuland nutritious, not only for the dinner of healthy people, but forchildren and invalids. But few cooks, however, make it properly; as arule too many eggs are used, to which the milk is added cold, and thepudding is baked in a quick oven. The consequence is that the puddingcurdles and comes to table swimming in whey; or, even if this does nothappen, the custard is full of holes and is tough. 

In the first place, milk for all puddings with eggs should be poured onto the eggs boiling hot; in the next, the baking must be very slowlydone, if possible, as directed in the recipe; the dish containing thepudding to be placed in another half-full of water. This, of course, prevents the baking proceeding too rapidly, and also prevents thepudding acquiring a sort of burned greasy flavour, which is injuriousfor invalids. Lastly, too many eggs should not be used; the quantitygiven, two to the pint of milk, is in all cases quite sufficient, andwill make a fine rich custard. 

We never knew a pudding curdle, even with London milk a day old, if allthese directions were observed; but it is almost needless to say, thatthe pudding made with new rich milk is much finer than one of inferiormilk. 

Boil a pint and a half of milk with two ounces of lump sugar, or rathermore if a sweet pudding is liked, and pour it boiling hot on three eggslightly beaten--that is, just sufficiently so to mix whites and yolks. Flavour the custard with nutmeg, grated lemon-peel, or anything whichmay be preferred and pour it into a tart-dish. Place this dish inanother three-parts full of boiling water, and bake slowly for fortyminutes, or until the custard is firm. There is no need to butter thedish if the pudding is baked as directed. 

SOUFFLÉ PUDDING. 

This is a delicious pudding, and to insure its success great care andexactness are required. In the first place, to avoid failure it isnecessary that the butter, flour, sugar, and milk, should be stirredlong enough over a moderate fire to make a stiff paste, because if thisis thin the eggs will separate, and the pudding when done resemble abatter with froth on the top. 

Before beginning to make the pudding, prepare a pint tin by buttering itinside and fastening round it with string on the outside a buttered bandof writing-paper, which will stand two inches above the tin and preventthe pudding running over as it rises. Melt an ounce of butter in astewpan, add one ounce of sifted sugar, stir in an ounce and a half ofVienna flour, mix well together, add a gill of milk, and stir over thefire with a wooden spoon until it boils and is thick. Take the stewpanoff the fire, beat up the yolks of three eggs with half a teaspoonful ofextract of vanilla, and stir a little at a time into the paste, toinsure both being thoroughly mixed together. Put a small pinch of saltto the whites of four eggs, whip them as stiff as possible, and stirlightly into the pudding, which pour immediately into the preparedmould. Have ready a saucepan with enough boiling water to reach a littleway up the tin, which is best placed on a trivet, so that the watercannot touch the paper band. Let the pudding steam very gently fortwenty minutes, or until it is firm in the middle, and will turn out. 

For sauce, boil two tablespoonfuls of apricot jam in a gill of water, with two ounces of lump sugar, stir in a wine-glassful of sherry, add afew drops of Nelson's Vanilla Flavouring, pour over the pudding andserve. 

OMELET SOUFFLÉ. 

Put the yolks of two eggs into a basin with an ounce of sifted sugar anda few drops of Nelson's Vanilla Essence; beat the yolks and sugartogether for six minutes, or until the mixture becomes thick. Then whipthe whites very stiff, so that they will turn out of the basin like ajelly. Mix the yolks and whites lightly together, have ready an ounce ofbutter dissolved in the omelet-pan, pour in the eggs, hold this pan overa slow fire for two minutes, then put the frying-pan into a quick ovenand bake until the omelet has risen; four minutes ought to besufficient to finish the omelet in the oven; when done, slide it on to awarm dish, double it, sift sugar over, and serve instantly. 

SPONGE SOUFFLÉ. 

Cover the bottom of a tart-dish with sponge-cakes, pour over a littlebrandy and sherry; put in a moderate oven until hot, then pour on thecakes an egg whip made of two packets of Nelson's Albumen, beaten to astrong froth with a little sugar. Bake for a quarter of an hour in aslow oven. 

CABINET PUDDING. 

Butter very thickly a pint pudding-basin, and cover it neatly withstoned muscatel raisins, the outer side of them being kept to the basin. Lightly fill up the basin with alternate layers of sponge-cake andratafias, and when ready to steam the pudding, pour by degrees over thecake a custard made of half-a-pint of boiling milk, an egg, three lumpsof sugar, a tablespoonful of brandy, and a little lemon flavouring. Cover the basin with a paper cap and steam or boil gently forthree-quarters of an hour. Great care should be taken not to boilpuddings of this class fast, as it renders them tough and flavourless. 

BRANDY SAUCE. 

Mix a tablespoonful of fine flour with a gill of cold water, put it intoa gill of boiling water, and, having stirred over the fire until it isthick, add the yolk of an egg. Continue stirring for five minutes, andsweeten with two ounces of castor sugar. Mix a wine-glass of brandy withtwo tablespoonfuls of sherry, stir it into the sauce, and pour it roundthe pudding. If liked, a grate of nutmeg may be added to the sauce, and, if required to be rich, an ounce of butter may be stirred in before thebrandy. 

WARWICKSHIRE PUDDING. 

Butter a pint-and-a-half tart-dish, lay in it a layer of light bread, cut thin, on this sprinkle a portion of two ounces of shred suet, and ofone ounce of lemon candied-peel, chopped very fine. Fill the dishlightly with layers of bread, sprinkling over each a little of the suetand peel. 

Boil a pint of milk with two ounces of sugar, pour it on two eggs, beaten for a minute, and add it to the pudding just before putting itinto the oven; a little of Nelson's Essence of Lemon or Almonds may beadded to the custard. Bake the pudding in a very slow oven for an hour. 

VANILLA RUSK PUDDING. 

Dissolve, but do not oil, an ounce of butter, mix in a quarter of apound of sifted sugar, stir over the fire for a few minutes, add an eggwell beaten, and half a teaspoonful of Nelson's Vanilla Extract, or asmuch as will give a good flavour to the paste, which continue stirringuntil it gets thick. 

Spread four slices of rusk with the vanilla paste, put them in abuttered tart-dish. Boil half-a-pint of new milk, pour it on to an eggwell beaten, then add it to the rusk, and put the pudding to bake in aslow oven for an hour. Turn out when done, and sift sugar over thepudding. If a superior pudding is desired, boil a tablespoonful ofapricot jam in a teacupful of plain sugar syrup, add a little vanillaflavouring, and pour over the pudding at the moment of serving. 

JUBILEE PUDDING. 

Pour a pint of boiling milk on two ounces of Rizine, stir over the firefor ten minutes, add half an ounce of butter, the yolks of two eggs, anounce of castor sugar, and six drops of Nelson's Essence of Almonds. Putthe pudding into a buttered pie-dish, and bake in a moderate oven for aquarter of an hour. When taken from the oven, spread over it a thinlayer of apricot jam, and on this the whites of the eggs beaten to astrong froth, with half an ounce of castor sugar. Return the pudding toa slow oven for about four minutes, in order to set the meringue. 

NATAL PUDDING. 

Soak half-an-ounce of Nelson's Gelatine in half-a-pint of cold wateruntil it is soft, when add the grated peel of half a lemon, the juice oftwo lemons, the beaten yolks of three eggs, and six ounces of lump sugardissolved in half-a-pint of boiling water. Stir the mixture over thefire until it thickens, taking care that it does not boil. Have readythe whites of the eggs well whisked, stir all together, pour into afancy mould, which put into a cold place until the pudding is set. 

QUEEN'S PUDDING. 

Half-a-pound of bread-crumbs, a pint of new milk, two ounces of butter, the yolks of four eggs, and a little Nelson's Essence of Lemon. Boil thebread-crumbs and milk together, then add the sugar, butter, and eggs;when these are well mixed, bake in a tart-dish until a light brown. Thenput a layer of strawberry jam, and on the top of this the whites of theeggs beaten to a stiff froth, with a little sifted sugar. Smooth overthe meringue with a knife dipped in boiling water, and bake for tenminutes in a slow oven. 

CHOCOLATE PUDDING. 

Boil half-a-pound of light stale bread in a pint of new milk. Stircontinually until it becomes a thick paste; then add an ounce of butter, a quarter of a pound of sifted sugar, and two large teaspoonfuls ofSchweitzer's Cocoatina, with a little Nelson's Essence of Vanilla. Takethe pudding off the fire, and mix in, first, the yolks of three eggs, then the whites beaten to a strong froth. Put into a buttered tart-dishand bake in a moderate oven for three-quarters of an hour. 

COCOA-NUT PUDDING. 

Choose a large nut, with the milk in it, grate it finely, mix it with anequal weight of finely-sifted sugar, half its weight of butter, theyolks of four eggs, and the milk of the nut. Let the butter be beaten toa cream, and when all the other ingredients are mixed with it, add thewhites of the eggs, whisked to a strong froth. Line a tart-dish withpuff-paste, put in the pudding mixture and bake slowly for an hour. Butter a sheet of paper and cover the top of the pudding, as it shouldnot get brown. 

RASPBERRY AND CURRANT PUDDING. 

Stew raspberries and currants with sugar and water, taking care to haveplenty of juice. Cut the crumb of a stale tin-loaf in slices abouthalf-an-inch thick and put in a pie-dish, leaving room for the bread toswell, with alternate layers of fruit, until the dish is full. Then putin as much of the juice as you can without causing the bread to rise. When it is soaked up put in the rest of the juice, cover with a plate, and let the pudding stand until the next day. When required for use turnout and pour over it a good custard or cream. The excellence of thispudding depends on there being plenty of syrup to soak the breadthoroughly. This is useful when pastry is objected to. 

THE CAPITAL PUDDING. 

Shred a quarter of a pound of suet, mix it with half a pound of flour, one small teaspoonful each of baking-powder and carbonate of soda, thenadd four tablespoonfuls of strawberry or raspberry jam, and stir wellwith a gill of milk. Boil for four hours in a high mould, and serve withwine or fruit sauce. The latter is made by stirring jam into thin buttersauce. 

ITALIAN FRITTERS. 

Cut slices of very light bread half-an-inch thick, with a roundpaste-cutter, divide them into neat shapes all alike in size. Throw theminto boiling fat and fry quickly of a rich golden brown, dry them onpaper, place on a dish, and pour over orange or lemon syrup, or any kindof preserve made hot. Honey or golden syrup may be used for those wholike them. 

DUCHESS OF FIFE'S PUDDING. 

Boil two ounces of rice in a pint of milk until quite tender. When done, mix with it a quarter of an ounce of Nelson's Gelatine soaked in atablespoonful of water. Line the inside of a plain mould with the rice, and when it is set fill it up with half-a-pint of cream, whipped verystiff and mixed with some nice preserve, stewed fruit, or marmalade. After standing some hours turn out the pudding, and pour over it adelicate syrup made of the same fruit as that put inside the rice. 

WELSH CHEESECAKE. 

Dry a quarter of a pound of fine flour, mix with two ounces of siftedloaf-sugar, and add it by degrees to two ounces of butter beaten to acream; then work in three well-beaten eggs, flavour with Nelson'sEssence of Lemon. Line patty-pans with short crust, put in the abovemixture, and bake in a quick oven. 

FRIAR'S OMELET. 

Make six moderate-sized apples into sauce, sweeten with powderedloaf-sugar, stir in two ounces of butter, and when cold, mix with twowell-beaten eggs. Butter a tart-dish, and strew the bottom and sidesthickly with bread-crumbs, then put in the apple-sauce, and cover withbread-crumbs to the depth of a quarter of an inch, put a littledissolved butter on the top, and bake for an hour in a good oven. Whendone, turn it out, and sift sugar over it. 

COMPOTE OF APPLES WITH FRIED BREAD. 

Bake a dozen good cooking apples, scrape out the pulp, boil this withhalf-a-pound of sugar to a pound of pulp, until it becomes stiff. Itmust be stirred all the time it is boiling. When done, place the compotein the centre of the dish, piling it up high. Have ready some triangularpieces of fried bread, arrange some like a crown on the top, theremainder at the bottom of the compote. Have ready warmed half a pot ofapricot marmalade mixed with a little plain sugar-syrup, and pour itover the compote, taking care that each piece of bread is well covered. 

APPLE FOOL. 

Bake good sharp apples; when done, remove the pulp and rub it through asieve, sweeten and flavour with Nelson's Essence of Lemon; when cold addto it a custard made of eggs and milk, or milk or cream sweetened willbe very good. Keep the fool quite thick. Serve with rusks or spongefinger biscuits. 

APPLE MERINGUE. 

Beat up two packets of Nelson's Albumen with six small teaspoonfuls ofwater, and stir them into half-a-pound of stiff apple-sauce flavouredwith Nelson's Essence of Lemon. Put the meringue on a bright tin orsilver dish, pile it up high in a rocky shape, and bake in a quick ovenfor ten minutes. 

STEWED PEARS WITH RICE. 

Put four large pears cut in halves into a stewpan with a pint of claret, Burgundy, or water, and eight ounces of sugar, simmer them untilperfectly tender. Take out the pears and let the syrup boil down tohalf; flavour it with vanilla. Have ready a teacupful of rice, nicelyboiled in milk and sweetened, spread it on a dish, lay the pears on it, pour the syrup over, and serve. This is best eaten cold. 

COMPOTE OF PRUNES. 

Wash the fruit in warm water, put it on to boil in cold water in whichlump sugar has been dissolved. To a pound of prunes put half-a-pound ofsugar, a pint of water, with the thin rind and juice of a lemon. Letthem simmer for an hour, or until so tender that they will mash whenpressed. Strain the fruit and set it aside. Boil the syrup until itbecomes very thick and is on the point of returning to sugar, then pourit over the prunes, turn them about so that they become thoroughlycoated, taking care not to break them, let them lie for twelve hours, then pile up on a glass dish for dessert. 

ON JELLY-MAKING. 

***

It is within the memory of many persons that jelly was only to be madefrom calves' feet by a slow, difficult, and expensive process. There is, indeed, a story told of the wife of a lawyer, early in this century, having appropriated some valuable parchment deeds to make jelly, whenshe could not procure calves' feet. But the secret that it could be somade was carefully guarded by the possessors of it, and it was not untilthe introduction of Nelson's Gelatine that people were brought tobelieve that jelly could be made other than in the old-fashioned way. Even now there is a lingering superstition that there is morenourishment in jelly made of calves' feet than that made from Gelatine. The fact is, however, that Gelatine is equally nutritious from whateversource it is procured. Foreign Gelatine, as is well known, doessometimes contain substances which, if not absolutely deleterious, arecertainly undesirable; but Messrs. Nelson warrant their Gelatine ofequal purity with that derived from calves' feet. 

It is unnecessary to enlarge on the economy both in time and money ofusing Gelatine, or the more certain result obtained from it. If therecipe given for making "a quart of jelly" is closely followed, a mostexcellent and brilliant jelly will be produced. Many cooks get worriedabout their jelly-bags, and are much divided in opinion as to the bestkind to use. It is not a point of great consequence whether a felt orclose flannel is selected. We incline to the latter, which must be ofgood quality, and if the material is not thick it should be used double. 

When put away otherwise than perfectly clean and dry, or when stored ina damp place, flannel bags are sure to acquire a strong mouldy flavour, which is communicated to all jelly afterwards strained through them. 

The great matter, therefore, to observe in respect of the jelly-bag, isthat it be put away in a proper condition, that is, perfectly free fromall stiffness and from any smell whatever. 

As soon as the bag is done with, turn it inside out, throw it into a panof boiling water, stir it about with a spoon until it is cleansed. Then, have another pan of boiling water, and again treat the bag in the samemanner. Add as much cold water as will enable you to wring the bag outdry, or it can be wrung out in a cloth. This done, finally rinse in hotwater, wring, and, if possible, dry the bag in the open air. See that itis perfectly free from smell; if not, wash in very hot water again. Wrapthe bag in several folds of clean paper and keep it in a dry place. 

A thing to be observed is that, if the jelly is allowed to come veryslowly to boiling-point it will be more effectually cleared, as theimpurities of the sugar and the thicker portions of the lemons thus risemore surely with the egg than if this part of the process is too rapidlycarried out. In straining, if the jelly is well made, it is best topour all into the bag at one time, doing it slowly, so as not to breakup the scum more than necessary. Should the jelly not be perfectlybright on a first straining, it should be kept hot, and slowly pouredagain through the bag. The contents of the bag should not be disturbed, nor should the slightest pressure be applied, as this is certain tocloud the jelly. If brandy is used, it should be put in after the jellyis strained, as by boiling both the spirit and flavour of it are lost. 

IN ORDER THAT JELLY MAY TURN OUT WELL, DO NOT PUT IT INTO THE MOULDUNTIL IT IS ON THE POINT OF SETTING. If attention is paid to this therewill never be any difficulty in getting jelly to turn out of a mould, and putting it into hot water or using hot cloths will be unnecessary. Amould should be used as cold as possible, because then when the jellycomes into contact with it, it is at once set and cannot stick. Any kindof mould may be used. If the direction to put the jelly in _when justsetting_ is followed, it will turn out as well from an earthenware asfrom a copper mould. 

It should be unnecessary to say that the utmost cleanliness isimperative to insure the perfection of jelly. So delicate a substancenot only contracts any disagreeable flavour, but is rendered cloudy bythe least touch of any greasy spoon, or by a stewpan which has not beenproperly cleansed. 

HOW TO USE GELATINE. 

There are a few points connected with the use of Gelatine for culinarypurposes which cannot be too strongly impressed upon housekeepers andcooks. 

1. Gelatine should always be soaked in cold water till it is thoroughlysaturated--say, till it is so soft that it will tear with thefingers--whether this is specified in the recipe or not. 

2. Nelson's Gelatine being cut very fine will soak in about an hour, butwhenever possible it is desirable to give it a longer time. Whenconvenient, it is a good plan to put Gelatine to soak over-night. Itwill then dissolve in liquid below boiling-point. 

When jelly has to be cleared with white of egg do not boil it longerthan necessary. Two minutes is quite sufficient to set the egg andclarify the jelly. 

Use as little Gelatine as possible; that is to say, never use more thanwill suffice to make a jelly strong enough to retain its form whenturned out of the mould. The prejudice against Gelatine which existed informer years was doubtless caused by persons unacquainted with itsqualities using too large a quantity, and producing a jelly hard, tough, and unpalatable, which compared very unfavourably with the delicatejellies they had been accustomed to make from calves' feet, the delicacyof which arose from the simple fact that the Gelatine derived fromcalves' feet is so weak that it is almost impossible to make the jelliestoo strong. 

Persons accustomed to use Gelatine will know that its "setting" power isvery much affected by the temperature. In the recipes contained in thefollowing pages the quantity of Gelatine named is that which experiencehas shown to be best suited to the average temperature of this country. In hot weather and foreign climates a little more Gelatine should beadded. 

TO MAKE A QUART OF BRILLIANT JELLY. 

Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold waterfor two or three hours, and then add the same quantity of boiling water;stir until dissolved, and add the juice and peel of two lemons, withwine and sugar sufficient to make the whole quantity one quart; haveready the white and shell of an egg, well beaten together, or a packetof Nelson's Albumen, and stir these briskly into the jelly; boil for twominutes without stirring it; remove from the fire, allow it to stand twominutes, and strain through a close flannel bag. Let it be on the pointof setting before putting into the mould. 

AN ECONOMICAL JELLY. 

For general family use it is not necessary to clear jelly through thebag, and a quart of excellent jelly can be made as follows: Soak oneounce of Nelson's Gelatine in half-a-pint of cold water for two or threehours, then add a 3d. Packet of Nelson's Citric Acid and three-quartersof a pound of loaf sugar; pour on half-a-pint of boiling water andhalf-a-pint of sherry, orange or other wine (cold), and add one-twelfthpart of a bottle of Nelson's Essence of Lemon; stir for a few minutesbefore pouring into the moulds. 

The effect of citric acid in the above quantity is to make the jellyclearer. When this is not of consequence, a third of a packet can beused, and six ounces of sugar. Wine can be omitted if desired, and watersubstituted for it. Ginger-beer makes an excellent jelly for those whodo not wish for wine, and hedozone is also very good. 

JELLY WITH FRUIT. 

This is an elegant sweetmeat, and with clear jelly and care in moulding, can be made by inexperienced persons, particularly if Nelson's BottledJelly is used. If the jelly is home-made the recipe for making a "quartof jelly" will be followed. When the jelly is on the point of setting, put sufficient into a cold mould to cover the bottom of it. Then placein the centre, according to taste, any fine fruit you choose, a fewgrapes, cherries, strawberries, currants, anything you like, provided itis not too heavy to break the jelly. Put in another layer of jelly, andwhen it is set enough, a little more fruit, then fill up your mould withjelly, and let it stand for some hours. 

RIBBON JELLY. 

Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold waterfor twenty minutes, then add the same quantity of boiling water. Stiruntil dissolved, and add the juice and peel of two lemons, with wine andsugar sufficient to make the whole quantity one quart. Have ready thewhite and shell of an egg, well beaten together, and stir these brisklyinto the jelly; then boil for two minutes without stirring, and removeit from the fire; allow it to stand two minutes, then strain it througha close flannel bag. Divide the jelly in two equal parts, leaving onepint of a yellow colour, and adding a few drops of prepared cochineal tocolour the remainder a bright red. Put a small quantity of red jellyinto a mould previously soaked in cold water. Let this set, then pour ina small quantity of the pale jelly, and repeat this until the mould isfull, taking care that each layer is perfectly firm before pouring inthe other. Put it in a cool place, and the next day turn it out. Or, themould may be partly filled with the yellow jelly, and when this isthoroughly set, fill up with the red. 

Ribbon jelly and jelly of two colours can be made in any pretty fancymould (there are many to be had for the purpose); of course one colourmust always be perfectly firm before the other is put in, or the effectwould be spoilt by the two colours running into each other. Ribbon jellycan be made with two kinds of Nelson's Bottled Jelly. The Sherry will beused for the pale, and Cherry or Port Wine jelly for the red colour. Thus an elegant jelly will be made in a few minutes. 

CLARET JELLY. 

Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes inhalf-a-pint of cold water, then dissolve. Add three-quarters of a poundof sugar, a pot of red-currant jelly, and a bottle of good ordinaryclaret, and stir over the fire till the sugar is dissolved. Beat thewhites and shells of three eggs, stir them briskly into the preparation, boil for two minutes longer, take it off the fire, and when it has stoodfor two minutes pass it through the bag. This should be a beautiful redjelly, and perfectly clear. 

COFFEE JELLY. 

Soak an ounce of Nelson's Gelatine in half-a-pint of water for an houror more, dissolve it in a pint-and-a-half of boiling water withhalf-a-pound of sugar. Clear it with white of egg, and run through ajelly-bag as directed for making "a quart of brilliant jelly. " Thisdone, stir in a tablespoonful, or rather more if liked, of Allen andHanbury's Café Vierge, which is a very fine essence of coffee. Or, instead of dissolving the Gelatine in water, use strong coffee. 

COCOA JELLY. 

Make half-a-pint of cocoa from the nibs, taking care to have it clear. Soak half-an-ounce of Nelson's Gelatine in half-a-pint of water; add aquarter of a pound of sugar, dissolve, and clear the jelly with thewhites and shells of two eggs in the usual way. Flavour with Nelson'sEssence of Vanilla after the jelly has been through the bag. 

When a clear jelly is not required, the cocoa can be made ofSchweitzer's Cocoatina, double the quantity required for a beveragebeing used. Mix this with half-an-ounce of Nelson's Gelatine and flavourwith vanilla. 

ORANGES FILLED WITH JELLY. 

Cut a small round from the stalk end of each orange, and scoop out theinside. Throw the skins into cold water for an hour to harden them, drain, and when quite dry inside, half fill with pink jelly. Put in acool place, and when the jelly is firm, fill up with pale jelly orblanc-mange; set aside again, and cut into quarters before serving. Arrange with a sprig of myrtle between each quarter. Use lemons insteadof oranges if preferred. 

ORANGE FRUIT JELLY. 

Boil half-a-pound of lump sugar in a gill of water until melted. Stir inhalf-an-ounce of Nelson's Gelatine previously soaked in a gill of coldwater; when it is dissolved beat a little, and let it stand until cold. Rub four lumps of sugar on the peel of two fine oranges, so as to getthe full and delicate flavour; add this sugar with the juice of a lemonand sufficient orange juice strained to make half-a-pint to the above. Beat well together, and when on the point of setting, add the fruit oftwo oranges prepared as follows: Peel the oranges, cut away all thewhite you can without drawing the juice, divide the orange in quarters, take out seeds and all pith, and cut the quarters into three or fourpieces. Mix these with the jelly, which at once put into a mould, allowing it to stand a few hours before turning out. 

APPLE JELLY. 

Take one pound of apples, peel them with a sharp knife, cut them in two, take out the core, and cut the fruit into small pieces. Place the applesin a stewpan, with three ounces of lump sugar, half-a-pint of water, asmall teaspoonful of Nelson's Citric Acid, and six drops of Nelson'sEssence of Lemon. Put the stewpan on the fire, and boil the apples tillthey are quite tender, stirring occasionally to prevent the fruitsticking to the bottom of the pan; or the apples can be steamed in apotato-steamer, afterwards adding lemon-juice and sugar. Soak an ounceof Nelson's Gelatine in a gill of cold water, dissolve it, and when theapples are cooked to a pulp, place a hair sieve over a basin and rub theapples through with a wooden spoon; stir the melted Gelatine into theapples, taking care that it is quite smoothly dissolved. If liked, colour part of the apples by stirring in half a spoonful of cochinealcolouring. 

Rinse a pint-and-a-half mould in boiling water, and then in cold water;ornament the bottom of the mould with pistachio nuts cut in smallpieces, or preserved cherries, according to taste. When on the point ofsetting put the apples into the mould, and if any part of the apples arecoloured, fill the mould alternately with layers of coloured and plainapples. Stand the mould aside in a cool place to set the apples, thenturn out the jelly carefully on a dish, and send to table with creamwhipped to a stiff froth. 

LEMON SPONGE. 

To an ounce of Nelson's Gelatine add one pint of cold water, let itstand for twenty minutes, then dissolve it over the fire, add the rindof two lemons thinly pared, three-quarters of a pound of lump sugar, and the juice of three lemons; boil all together two minutes, strain itand let it remain till nearly cold, then add the whites of two eggs wellbeaten, and whisk ten minutes, when it will become the consistence ofsponge. Put it lightly into a glass dish immediately, leaving it inappearance as rocky as possible. 

This favourite sweetmeat is also most easily and successfully made withNelson's Lemon Sponge. Dissolve the contents of a tin in half-a-pint ofboiling water, let it stand until it is on the point of setting, thenwhip it until very white and thick. 

If any difficulty is experienced in getting the Lemon Sponge out of thetin, set it in a saucepan of boiling water for fifteen minutes. In coldweather also, should the sponge be slow in dissolving, put it in astewpan with the boiling water and stir until dissolved; but do not boilit. It is waste of time to begin whipping until the sponge is on thepoint of setting. A gill of sherry may be added if liked, when thewhipping of the sponge is nearly completed. Put the sponge into a mouldrinsed with cold water. It will be ready for use in two or three hours. A very pretty effect is produced by ornamenting this snow-white spongewith preserved barberries, or cherries, and a little angelica cut intopieces to represent leaves. 

STRENGTHENING JELLY. 

Put one ounce each of sago, ground rice, pearl barley, and Nelson'sGelatine--previously soaked in cold water--into a saucepan, with twoquarts of water; boil gently till the liquid is reduced one-half. Strainand set aside till wanted. A few spoonfuls of this jelly may bedissolved in broth, tea, or milk. It is nourishing and easily digested. 

DUTCH FLUMMERY. 

To an ounce and a half of Nelson's Patent Gelatine add a pint of coldwater; let it steep, then pour it into a saucepan, with the rinds ofthree lemons or oranges; stir till the Gelatine is dissolved; beat theyolk of three eggs with a pint of good raisin or white wine, add thejuice of the fruit, and three-quarters of a pound of lump sugar. Mix thewhole well together, boil one minute, strain through muslin, stiroccasionally till cold; then pour into moulds. 

ASPIC JELLY. 

Were it not for the trouble of making Aspic Jelly, it would be moregenerally used than it is, for it gives not only elegance but value to anumber of cold dishes. We have now the means of making this with thegreatest ease, rapidity, and cheapness. Soak an ounce of Nelson'sGelatine in a pint of cold water, dissolve it in a pint of boilingwater, add a large teaspoonful of salt, a tablespoonful of Frenchvinegar, and the contents of a tin of Nelson's Extract of Meat dissolvedin a gill of boiling water. Wash the shell of an egg before breaking it, beat up white and shell to a strong froth, and stir into the aspic. Letit come slowly to the boil, and when it has boiled two minutes, let itstand for another two minutes, then strain through a flannel bag keptfor the purpose. If a stiff aspic is required, use rather less water. 

HOW TO MAKE A JELLY-BAG. 

The very stout flannel called double-mill, used for ironing blankets, isa good material for a jelly-bag. Take care that the seam of the bag bestitched twice, to secure the jelly against unequal filtration. The bagmay, of course, be made any size, but one of twelve or fourteen inchesdeep, and seven or eight across the mouth, will be sufficient forordinary use. The most convenient way of using the bag is to tie it upona hoop the exact size of the outside of its mouth, and to do this tapeshould be sewn round it at equal distances. 

If there is no jelly-bag in a house, a good substitute may be made thus:Take a clean cloth folded over corner-ways, and sew it up one side, making it in the shape of a jelly-bag. Place two chairs back to back, then take the sewn-up cloth and hang it between the two chairs bypinning it open to the top bar of each chair. Place a basin underneaththe bag. Here is another substitute: Turn a kitchen stool upside down, and tie a fine diaper broth napkin, previously rinsed in hot water, tothe four legs, place a basin underneath and strain through the napkin. 

CREAMS. 

***

The careful housekeeper of modern times has been accustomed to classcreams among the luxuries which can only be given on special occasions, both because they take so much time and trouble to make, and because thematerials are expensive. It is, nevertheless, possible to have excellentcreams made on a simple plan and at a moderate cost. Cream of a superiorkind is now everywhere to be had in jars, condensed milk answers well, and by the use of Nelson's Gelatine, and any flavouring or syrup, excellent creams can be made. Our readers will find that the method ofthe following recipes is simple, the cost moderate, and the resultsatisfactory. A hint which, if acted on, will save time and trouble, maybe given to inexperienced persons intending to make creams similar toLemon Cream, which is light and frothy. Do not add the lemon-juice untilthe mixture of cream and lemon-juice is nearly cold, and do not commencewhipping until it is on the point of setting. 

Delicious and inexpensive creams can be made by dissolving any ofNelson's Tablet Jellies in half the quantity of water given in thedirections for making the jelly, and adding cream, either plain orwhipped, in the same way as directed for Orange Cream and CherryCream. 

LEMON CREAM. 

Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve itin a pint of boiling milk with a quarter of a pound of lump sugar. Whennearly cold, add a gill of lemon-juice and whisk the cream until it islight and sponge-like. Then stir in a gill of whipped cream, put into amould, and let it stand for two or three hours. 

Or, dissolve a pint tablet of Nelson's Lemon Tablet Jelly in half-a-pintof hot water. When cool, add to it half-a-pint of cream, and whisktogether until on the point of setting, when mould it. 

STRAWBERRY CREAM. 

Dissolve an ounce of Nelson's Gelatine, previously soaked in a gill ofcold water, in a pint of hot milk. When it is so nearly cold as to be onthe point of setting, add half-a-pint of strawberry syrup, andsufficient rose colouring to make it a delicate pink; whisk the creamuntil it is light and frothy, stir in lightly a gill of whipped cream, then mould it. 

A good syrup can be made for this cream by putting half-a-pound ofstrawberry and half-a-pound of raspberry jam into half-a-pint of boilingwater, and, after having well stirred it, rubbing it through a finesieve. The syrup should not be too sweet, and the addition of the juiceof one or two lemons, or a little citric acid, will be an advantage. 

Creams, which have cochineal colouring in them, should not be put intotin moulds, as this metal turns them of a mauve shade. Breton's RoseColouring is recommended, because it is prepared from vegetables, and isfree from acid. 

ORANGE CREAM. 

Dissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint ofhot water. When cool, mix with it half-a-pint of cream or milk, and whiptogether until the cream is on the point of setting. 

IMITATION LEMON CREAM. 

This will be found useful when cream is not to be had. Put the thin peelof two lemons into half-a-pint of boiling water, and when it has stood alittle, dissolve half-a-pound of loaf sugar in it. When nearly cold, addthree eggs, the yolks and whites well beaten together, and the juice ofthe lemons. Strain this into a stewpan, and stir until it is wellthickened. After taking from the fire, stir occasionally until cold, then mix into it a quarter of an ounce of Nelson's Gelatine soaked anddissolved in half a gill of water, also nearly cold. 

APRICOT CREAM. 

Drain the juice from a tin of preserved apricots, add to it an equalquantity of water; make a syrup by boiling with this half-a-pound oflump sugar until it begins to thicken; then put in the apricots andsimmer them gently for ten minutes. Drain away the syrup, and put bothit and the fruit aside separately for use as directed. 

Dissolve an ounce of Nelson's Gelatine, previously soaked, in a quart ofboiling milk lightly sweetened, and, when at the point of setting, put ateacupful of it gently into a mould, then a layer of the apricots; waita minute or two before putting in another cup of cream, then fill up themould with alternate layers of fruit and cream. Let the cream stand somehours before turning out, and when it is on its dish pour round it thesyrup of apricots. 

PINEAPPLE CREAM. 

Drain the syrup from a tin of pineapple, boil it down to half. Cut thebest part of the pineapple into neat little squares, pound theremainder, which press through a strainer. Make a custard withhalf-a-pint of milk and three yolks of eggs. Measure the quantity ofsyrup and fruit juice, and dissolve Nelson's Gelatine in the proportionof half-an-ounce to a pint of it and custard together. Mix the gelatinewith the custard, then put in the pieces of pineapple, and when it iscold the syrup, the juice, and two tablespoonfuls of whipped cream. Haveready a little of Nelson's Bottled Cherry or Port Wine Jelly melted in afancy mould, which turn round so that it adheres to the sides, and whenthe first quantity is set, put in a little more. As the cream is on thepoint of setting, put it into the mould and allow it to stand untilfirm. When turned out, ornament the cream with the remainder of thebottled jelly lightly chopped. 

PALACE CREAM. 

Make a custard of three eggs and a pint-and-a-half of milk sweetened, when it is ready dissolve in it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of milk. When made, the quantity ofcustard should be fully a pint-and-a-half, otherwise the cream may betoo stiff. When the cream is cool, put a little into a mould, previouslyornamented with glacé cherries and little pieces of angelica torepresent leaves. The fruit is all the better if soaked in a littlebrandy, as are the cakes, but milk can be used for these last. Put aportion of two ounces of sponge-cakes and one ounce of ratafias on thefirst layer of cream, keeping it well in the centre, and then fill upthe mould with alternate layers of cakes and cream. When turned out, alittle liqueur or any kind of syrup can be poured round the cream. 

FRUIT CREAM. 

Strain the juice from a bottle of raspberries and currants on tothree-quarters of a pound of loaf sugar, boil up, then simmer forhalf-an-hour. Mix the fruit and a large tablespoonful of raspberry jamwith the syrup, and rub it through a hair sieve. Dissolve Nelson'sGelatine, in the proportion of half-an-ounce to a pint of the fruit, ina little water, stir well together. When cold put it into a bordermould, and as soon as it is firm turn out and fill the centre with acream, which make with half-an-ounce of Nelson's Gelatine and threegills of milk, sweetened and flavoured with Nelson's Essence of Vanilla. Whisk until cool, when stir in a gill of whipped cream. 

MANDARIN CREAM. 

Dissolve half-an-ounce of Nelson's Gelatine, previously soaked inhalf-a-pint of cold milk, in half-a-pint of sweetened boiling milk orcream. Dissolve a pint bottle of Cherry Jelly as directed. When the lastis on the point of setting put a layer into a mould, then a layer of thecream, each of these about an inch deep, and fill up the mould in thisway. This quantity of material will make two handsome moulds, suitablefor a supper party. 

BLANC-MANGE. 

To an ounce of Nelson's Gelatine add half-a-pint of new milk, let itsoak for twenty minutes, boil two or three laurel leaves in a pint ofcream and half-a-pint of milk; when boiling pour over the soakedgelatine, stir it till it dissolves, add four or five ounces of lumpsugar and a little brandy if approved; strain it through muslin, stiroccasionally till it thickens, and then put it into moulds. 

SOLID SYLLABUB. 

Soak an ounce of Nelson's Gelatine twenty minutes in three-quarters of apint of water, add the juice and peel of two large lemons, a quarter ofa pint of sherry, five or six ounces of lump sugar; boil the above twominutes, then pour upon it a pint of warm cream, stir it quickly till itboils, then strain and stir till it thickens, and pour it into moulds. 

CHARLOTTE RUSSE. 

Line a plain mould at the bottom and sides with sponge finger-biscuits, fill it with strawberry cream, or cream made as directed in the severalrecipes. If the weather is warm it will be necessary to place theCharlotte on ice for an hour or two, but in the winter it will turn outwithout this. The biscuits for a Charlotte Russe should be made quitestraight, and in arranging them in the mould they should lap slightlyone over the other. 

BADEN-BADEN PUDDING. 

Dissolve an ounce of Nelson's Gelatine, previously soaked in half-a-pintof cold milk, in a pint-and-a-half of boiling milk; when it is nearlycold stir into it an ounce of rice, well boiled or baked; flavour thepudding to taste, and when on the point of setting put it into a mouldand let it stand for two or three hours; serve plain or with stewedfruit. 

CHERRY CREAM. 

Dissolve a pint tablet of Nelson's Cherry Tablet Jelly in half-a-pint ofhot water. When cool, mix with it half-a-pint of cream or milk, and whiptogether until the cream is on the point of setting. 

VELVET CREAM. 

Soak three-quarters of an ounce of Nelson's Patent Gelatine inhalf-a-pint of sherry or raisin wine, then dissolve it over the fire, stirring all the time; rub the rinds of two lemons with six ounces oflump sugar, add this, with the juice, to the hot solution, which is thento be poured gently into a pint of cream; stir the whole until quitecold, and then put into moulds. 

This can be made with a pint of boiling milk, in which an ounce ofNelson's Gelatine, previously soaked in half-a-pint of cold milk, hasbeen dissolved, and flavoured and sweetened. 

ITALIAN CREAM. 

Take three-quarters of an ounce of Nelson's Patent Gelatine and steep itin half-a-pint of cold water; boil the rind of a lemon, pared thinly, ina pint of cream; add the juice of the lemon and three tablespoonfuls ofraspberry or strawberry syrup to the soaked Gelatine; then pour the hotcream upon the above ingredients, gently stirring the while. Sweeten totaste, and add a drop or two of prepared cochineal. Whisk till themixture is thick, then pour into moulds. 

CHEESE AND MACARONI CREAM. 

Boil two ounces of macaroni, in water slightly salted, until tender, when drain; cut it into tiny rings, and put it into a stewpan withhalf-a-pint of milk or cream, keeping it hot on the stove withoutboiling for half-an-hour. Soak and dissolve half-an-ounce of Nelson'sGelatine in half-a-pint of milk, and when this and the macaroni arecold, stir together, add two ounces of grated Parmesan cheese, with saltand cayenne pepper to taste. Stir occasionally until the cream is on thepoint of setting, when mould it. Should the cream be absorbed by themacaroni, more must be added to bring the whole quantity of liquid toone pint. If preferred, rice well boiled or baked in milk, or vermicellipaste, can be substituted for the macaroni. 

COFFEE CREAM. 

Dissolve an ounce of Nelson's Gelatine, previously soaked inhalf-a-pint of cold milk, in a pint-and-a-half of boiling milk with twoounces of sugar; stir in sufficient strong Essence of Coffee to flavourit, and when on the point of setting put it into a mould. 

CHOCOLATE CREAM. 

Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve init an ounce of Nelson's Gelatine, previously soaked in half-a-pint ofcold milk, and stir into it three teaspoonfuls of Schweitzer'sCocoatina, dissolved in half-a-pint of boiling milk. Beat until on thepoint of setting, and put the cream into a mould. A few drops ofNelson's Essence of Vanilla can be added with advantage. 

CHARTREUSE OF ORANGES. 

Peel four or five oranges, carefully take out the divisions which put ona hair sieve in a cool place to drain all night. Melt a little Nelson'sBottled Orange Jelly, pour it into a saucer and dip in each piece oforange, which arrange in a close circle round the bottom of a smallpudding-basin. Keep the thick part of the orange downwards in the firstrow, in the next put them the reverse way. Continue thus until the basinis covered. Pour in a little of the melted jelly, then of cream, made bymixing a quarter of an ounce of Nelson's Gelatine soaked and dissolvedin a gill of milk, into a gill of rich cream, sweetened. Fill up thebasin with alternate layers of jelly and cream, allowing each of theseto set before the other is put in, making the jelly layers last. TheChartreuse will turn out easily if the jelly is gently pressed from thebasin all round. Garnish with two colours of Nelson's Bottled Jellylightly chopped. 

FIG CREAM. 

Preserved green figs are used for this cream--those of FernandoRodrigues are excellent. Place the figs in a plain mould, and pour ingently, when on the point of setting, a cream made with a pint of creamand half-an-ounce of Nelson's Gelatine, and lightly sweetened. When thecream is turned out of the mould, pour round it the syrup in which thefigs were preserved. 

CHAMPAGNE CREAM. 

Although this is properly a jelly, when well made it eats so rich thatit is usually called cream. It is chiefly used in cases of illness, whenit is desirable to administer champagne in the form of jelly. Soakhalf-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve itin a stewpan with one or two ounces of sugar, according as the jelly isrequired sweet or otherwise. When cool, add three gills of champagne andtwo tablespoonfuls of lemon juice, whip until it is beginning to set andis light and frothy; put into a mould, and it will be ready for use intwo hours, if put in a cold place. 

ORANGE MOUSSE. 

Rub the zest of the peel of two oranges on to a quarter of a pound oflump sugar, which boil with half-a-gill of water to a thick syrup. Beatthe juice of three large oranges with two whole eggs, and havingwhisked them slightly, add the syrup and Nelson's Gelatine, dissolved, in the proportion of half-an-ounce to a pint of liquid. Whisk themixture over a saucepan of hot water until it is warm, then place thebasin in another with cold water and continue whisking until it isbeginning to set, when put it into a fancy mould. 

STRAWBERRY TRIFLE. 

Put a layer of strawberry jam at the bottom of a trifle dish. Dissolve ahalf-pint tablet of Nelson's Raspberry Jelly, and when it is set breakit up and strew it over the jam. Upon this lay sponge finger biscuitsand ratafia cakes, and pour over just enough new milk to make them soft. Make a thick custard, flavoured with Nelson's Essence of Vanilla, andspread it over the cakes. Finally place on the top a handsome quantityof cream, whisked with a little powdered sugar and flavoured withvanilla. 

WHIPPED CREAM. 

To half-a-pint of cream put a tablespoonful of fine sifted sugar, addsufficient of any of Nelson's Essences to give it a delicate flavour. With a whisk or wire spoon, raise a froth on the cream, remove this assoon as it rises, put it on a fine hair, or, still better, lawn sieve;repeat this process until the cream is used up. Should the cream getthick in the whisking, add a very little cold water. Put the sievecontaining the whisked cream in a basin and let it stand for some hours, which will allow it to become more solid and fit for such purposes asfilling meringues. 

CAKES. 

***

The proper beating of the whites of the eggs is an important matter incake-making. There are a number of machines for this purpose, which arein turn eagerly adopted by inexperienced persons; but for private usenot one of them is comparable to hand-beating. When once the knack ofbeating eggs is acquired but little labour is needed to bring them tothe right consistency; indeed, the most successful result is that whichis the most rapidly attained. The whites of eggs for beating should befresh, and should be carefully separated from the yolks by passing andrepassing them in the two halves of the shell. It is best to beat thewhites immediately they are broken, but if this is not possible, theymust be kept in a cool place until wanted. If ice is at hand, it will befound advantageous to keep the eggs in it. In well-furnished kitchens acopper beating-bowl is provided; it should not be tinned, as contactwith this metal will blacken the eggs; for this reason, the whisk, if ofiron wire, should not be new. An earthenware bowl with circular bottom, and sufficiently large to admit of a good stroke in beating, answers thepurpose perfectly well. A pinch of salt may be added to the whites, andif an inexperienced beater finds them assume a granulated appearance, alittle lemon-juice will remedy it. 

Begin by beating gently, increasing the pace as the egg thickens. As itis the air mixing with the albumen of the eggs which causes them tofroth, it is necessary to beat them in a well-ventilated and cool place, so that they may absorb as much air as possible. 

If these simple and important conditions are observed, the whites of adozen eggs may be beaten to the strongest point, without fatigue to theoperator, in five minutes. When the whites are properly beaten theyshould turn out of the bowl in one mass, and, after standing a littlewhile, will not show signs of returning to their original state. 

In order more easily to make cakes and biscuits into the composition ofwhich almonds and cocoa-nut enter largely, manufacturers supply both ofthese pounded or desiccated. It is, however, preferable to prepare theformer fresh, and much time and trouble may be saved in passing almondsthrough Kent's Combination Mincer, 199, High Holborn, instead oflaboriously pounding them in a mortar. The result is, besides, moresatisfactory, the paste being smoother than it can otherwise be made indomestic practice. 

Cakes of the description for which we now give recipes cannot be madewell unless the materials are properly prepared and thoroughly beaten. It is clear that if eggs are not beaten to such a consistency that theywill bear the weight of the other ingredients, the result must be aheavy cake. 

Currants for cakes, after they have been washed and picked, should bescalded, in order to swell them and make them more tender. 

Put the currants into a basin, pour boiling water over them, cover thebasin with a plate; after they have stood a minute, drain away the waterand throw the fruit on a cloth to absorb the moisture. Put the currantson a dish or plate in a very cool oven, turning occasionally untilthoroughly dry; dust a little flour over them, and they will be readyfor use. 

Castor sugar for cakes works more easily when it is fine. For superiorcakes raw sugar will not answer. 

POUND CAKE. 

One pound fresh butter, one pound Vienna flour, six eggs (or seven, ifsmall), one pound castor sugar, quarter of a pound almonds cut small, half-a-pound of currants or sultanas, three ounces of candied peel, afew drops of essence of ratafia. 

The butter to be beaten to a cream. If it is hard warm the pan. Add thesugar gradually; next the eggs, which must previously be well beaten up;then sift in the flour; and, last of all, put in fruit, almonds, andflavouring. 

This cake takes about half-an-hour to mix, as all the ingredients mustbe well beaten together with an iron spoon from left to right. Bake insmall tins, for about forty minutes, in a moderate oven. 

PLAIN POUND CAKE. 

Half-a-pound of fresh butter, three eggs, one pound of Vienna flour, onepound of castor sugar, a quarter of a pound of almonds cut small, half-a-pound of currants, three ounces of candied peel, a few drops ofessence of ratafia. 

Beat the butter to a cream, from left to right, and mix in the sugargradually. Beat the eggs up, and mix them with half-a-pint of new milk;stir into the butter; then add the flour; and, last of all, the fruit. 

SAVOY SPONGE CAKE. 

Beat half-a-pound of finely sifted sugar with the yolks of four eggsuntil you have a thick batter, stir in lightly six ounces of fine drysifted flour, then the whites of the eggs beaten to a very strong froth. Have ready a tin which has been lightly buttered, and then covered withas much sifted sugar as will adhere to it. Pour in the cake mixture, taking care the tin is not more than half full, and bake forhalf-an-hour. 

LEMON SAVOY SPONGE. 

Half-a-pound of loaf sugar, rub some of the lumps on the peel of twolemons, so as to get all the flavour from them; dissolve the sugar inhalf a gill of boiling water; add the juice of the lemons, or one ofthem if a large size, and beat with the yolks of four eggs until verywhite and thick; stir in a quarter of a pound of fine flour, beat thewhites of the eggs to a strong froth, and mix as thoroughly but aslightly as possible; butter and sift sugar over a mould, nearly fill itwith cake mixture, and bake at dark yellow paper heat for thirtyminutes. 

MACAROONS. 

Beat up a packet of Nelson's Albumen with three teaspoonfuls of coldwater to a strong froth, mix in half-a-pound of finely-sifted sugar andtwo ounces each of pounded sweet and bitter almonds. Flour abaking-sheet, and lay on it sheets of wafer-paper, which can be boughtat the confectioner's, and drop on to them at equal distances, a smallpiece of the paste. Bake in a moderate oven for ten minutes, or untilthe macaroons are crisp and of a golden colour. When done cut round thewafer-paper with a knife, and put the cakes on a sieve to dry. 

In following recipes for this class of cake some judgment is required inthe choice of the sugar, and the result will vary greatly according asthis is of the right sort, or otherwise. A little more or less sugar maybe required, and only practice can make perfect in this matter. As ageneral direction, it may be given that the sugar must be of the finestquality, and be very finely sifted, but not flour-like. 

COCOA-NUT CAKES. 

Beat up a packet of Nelson's Albumen with three teaspoonfuls of coldwater to a strong froth, mix with it a quarter of a pound of finelysifted sugar, and two ounces of Edwards' Desiccated Cokernut. Put sheetsof wafer-paper on a baking-tin, drop small pieces of the cake mixture onto it, keeping them in a rocky shape. Bake in a moderate oven for tenminutes, or until crisp. 

CHOCOLATE CAKES. 

Whisk a packet of Nelson's Albumen with three teaspoonfuls of cold waterto the strongest possible froth, mix in half-a-pound of finely siftedsugar, two teaspoonfuls of Schweitzer's Cocoatina, and six drops ofNelson's Essence of Vanilla; sift paper thickly with sugar, and dropsmall teaspoonfuls of the mixture at equal distances on it, allowingspace for the cakes to spread a little. Bake for ten minutes in amoderate oven. 

COCOA-NUT ROCK. 

Boil half-a-pound of loaf sugar in a gill of water until it is beginningto return again to sugar, when cool add a packet of Nelson's Albumenwhisked to a strong froth with three teaspoonfuls of water, and stir ina quarter of a pound of Edwards' Desiccated Cokernut. Spread themixture, not more than an inch thick, in a greased pudding-tin, andplace in a cool oven to dry. When done cut in neat squares, and keep intins in a cool, dry place. 

SUGAR ICING. 

No icing can be successfully done unless the sugar is of the finestkind, perfectly white, and so finely sifted as hardly to bedistinguished by the eye from potato-flour. Such sugar can now generallybe procured of the best grocers at a moderate price. The process ofsifting the sugar at home is somewhat slow and troublesome, but by sodoing a perfectly pure article is secured. After being crushed the sugarshould be passed through sieves of varying fineness, and, finally, through one made for the purpose, or failing this, very fine muslin willanswer. When the sugar has been sifted at home, and it is certain thereis no admixture of any kind with it, a small quantity of "fécule depommes de terre" (potato-flour) may be added; it reduces sweetness, anddoes not interfere with the result of the process. If the sugar is notsifted very fine a much longer time will be required to make the icing, and in the end it will not look so smooth as it ought to do. Confectioners use pyroligneous acid instead of lemon-juice, and there isno objection to it in small quantities. To make the icing, beat up apacket of Nelson's Albumen dissolved with three teaspoonfuls of coldwater, work in by degrees one pound of fine icing sugar, adding ateaspoonful of lemon-juice or a few drops of pyroligneous acid, whichwill assist in keeping the icing white, or a slight tinge of stone-bluewill have the same effect. If potato-flour is used, mix it thoroughlywith the sugar before adding it to the white of egg. A little more orless sugar may be required, as the result is in great measure determinedby the method of the operator; and when the paste is perfectly smooth, and will spread without running, it is fit for use. For icing largecakes confectioners use a stand which has a revolving board, so thatcakes can conveniently be turned about; failing this, an ordinary boardor inverted plate can be made to answer. As soon as the icing is spreadon the cake it must be dried in an oven with the door open. It issometimes found sufficient to keep the cake in a hot room for somehours. If too great heat is used the icing will crack. 

ALMOND PASTE. 

Blanch one pound of sweet and two ounces of bitter almonds, pound themin a mortar, adding a little rose-water as you go on, to prevent oiling;and when all the almonds are reduced to a perfectly smooth paste, mixthem with an equal weight of icing sugar. Moisten the paste with apacket of Nelson's Albumen dissolved in three teaspoonfuls of coldwater, and spread it evenly on the cake, allowing it to become dry andfirm before spreading the icing over it. This paste can be used formaking several kinds of cakes and sweetmeats, and without the Albumencan be kept in bottles for some time. Almond paste can be made frombitter almonds which have been infused in spirit to make an extract forflavouring, and in this case no sweet almonds will be required. 

BEVERAGES. 

***

Among the most useful preparations which have ever been introduced tothe public for the immediate production of delicious beverages, areNELSON'S BOTTLED JELLIES. These beverages are highly approved forordinary use at luncheon and dinner, as well as for afternoon andevening entertainments, and have a special value for invalids, as theycontain nourishment and are at the same time very refreshing. Whenrequired for use, dissolve a bottle of the jelly, and mix with it fivetimes its bulk of water, the beverage can then be used either hot orcold; if in standing it should be slightly thickened it will only benecessary briskly to stir it with a spoon. Lemon, orange, and cherryjelly, with the addition of water as directed, will be found superior toany other beverage of the kind, and specially excellent for children'sparties. 

The following "cups" are delicious made with the jelly as directed. 

CLARET CUP, made merely with seltzer water, claret, and PORT WINE JELLY, will be found superior to the ordinary preparation. A little sugar maybe added if desired. To a bottle of claret and a pint of seltzer-wateruse a half-pint bottle of PORT WINE JELLY, stir briskly until wellmixed, put in a sprig of balm and borage, three thick slices ofcucumber; place the vessel containing the claret cup covered over onice for an hour; strain out the herbs before serving. 

BADMINTON CUP is made with Burgundy, in the same way as the above, withthe addition of a bottle of ORANGE JELLY. 

CHAMPAGNE CUP requires equal quantities of the wine and seltzer-water, with a bottle of ORANGE JELLY. 

CIDER CUP is made with a pint and a half of cider, a bottle ofsoda-water, and a bottle of either ORANGE, LEMON, or SHERRY JELLY. 

CHERRY CUP. --Half-a-pint of claret, a quart of soda-water, and ahalf-pint bottle of CHERRY JELLY. 

MULLED PORT WINE. 

Dissolve a bottle of Port Wine Jelly and add to it four times its bulkof boiling water with a little nutmeg, and, if liked, a crushed clove. 

LEMONADE. 

Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart ofwater, with a sliced lemon and sweetened with sugar, forms a goodlemonade, and is a cooling and refreshing drink. A small pinch of theCitric Acid dissolved in a tumbler of water with a little sugar and apinch of bicarbonate of potash, makes an effervescing draught. Theseacidulated drinks are exceedingly useful for allaying thirst; and asrefrigerants in feverish and inflammatory complaints they areinvaluable. 

LEMONADE (A NEW RECIPE). 

Dissolve three-quarters of a pound of loaf sugar and the contents of athreepenny packet of Nelson's Citric Acid in a quart of boiling water;then add two quarts of fresh cold water and one-twelfth part of a bottleof Nelson's Essence of Lemon. The above quantity of sugar may beincreased or decreased according to taste. 

GINGERADE. 

Crush an ounce of whole ginger, pour over it a quart of boiling water, cover the vessel, and let the infusion stand until cold. (The Extract ofGinger may be used in place of this infusion). Strain through flannel;add a teaspoonful of Nelson's Citric Acid, six drops of Nelson's LemonFlavouring, and a quarter of a pound of lump sugar; stir untildissolved, and the Gingerade will be ready. 

AN EXTRACT OF GINGER FOR FAMILY USE. 

An Extract of Ginger made as follows is most useful for family purposes, and can be substituted for the infusion in Gingerade. Crush half-a-poundof fine whole ginger in the mortar, or cut into small pieces. Put into abottle with half-a-pint of unsweetened gin, let it stand for a month, shaking it occasionally, then drain it off into another bottle, allowingit to stand until it has become clear, when it will be fit for use. 

LEMON SYRUP. 

Boil a pound of fine loaf sugar in a pint-and-a-half of water. Removeall scum as it rises, and continue boiling gently until the syrup beginsto thicken and assumes a golden tinge, then add a pint of strainedlemon-juice or a packet of Nelson's Citric Acid dissolved in water, andallow both to boil together for half-an-hour. Pour the syrup into a jug, to each pint add one-twelfth part of a bottle of Nelson's Essence ofLemon, and when cold bottle and cork well. 

The juice of Seville oranges may be made into a syrup in the same way asthat of lemons, or lemon and orange juice may be used in equalquantities. These syrups are useful for making summer drinks, and forinvalids as lemonade or orangeade. 

MILK BEVERAGE. 

A very agreeable and useful beverage is made by dissolving a quarter ofan ounce of Nelson's Gelatine in a pint of milk. A spoonful of creamcan, if preferred, be used with a bottle of soda-water. For invalids, this beverage can be used instead of tea or coffee, and may bepreferable in many cases on account of the nourishment it contains; itwill also be found an excellent substitute, taken hot, for wine-whey, orposset, as a remedy for a cold. For summer use, Milk Beverage isdelicious, and may be flavoured with raspberry or strawberry syrup. Ifon standing it should thicken, it will only be necessary briskly to beatit up with a spoon. 

CITRIC ACID. 

This acid exists in the juice of many fruits, such as the orange, currant, and quince, but especially in that of the lemon. It is chieflymade from the concentrated juice of lemons, imported from Sicily andSouthern Italy, and which, after undergoing certain methods ofpreparation, yields the crystals termed Citric Acid. These crystals maybe used for all the purposes for which lemon-juice is employed. In themanufacture of the Citric Acid now offered to the public by Messrs. G. Nelson, Dale, and Co. , only the pure juice of the lemon is used. 

ESSENCE OF LEMON. 

This well-known essence is extracted from the little cells visible inthe rind of lemons, by submitting raspings of the fruit to pressure. Thegreater portion of the oil of lemons sold in England is imported fromPortugal, Italy, and France. It is very frequently adulterated with oilof turpentine. In order to present the public with a perfectly purecommodity, G. Nelson, Dale, and Co. Import their Essence of Lemon directfrom Sicily, and from a manufacturer in whom they have the fullestconfidence. 

Nelson's Essence of Lemon is sold in graduated bottles, eightpence each, each bottle containing sufficient for twelve quarts of jelly. 

MACARONI, ETC. 

***

We now give recipes for a few useful little dishes, chiefly of macaroni, which can be had at such a price as to bring it within the reach of allclasses. English-made macaroni can be bought at fourpence, and evenless, the pound, and the finest Italian at sixpence. The Naples, orpipe-macaroni, is the most useful for families, and the Genoa, ortwisted, for high-class dishes. The English taste is in favour ofmacaroni boiled soft, and in order to make it so, many cooks soak it. But this is not correct, and it is not at all necessary to soakmacaroni. If kept boiling in sufficient water, the macaroni requires noattention--ebullition prevents it sticking to the saucepan. 

Although we give several ways of finishing macaroni, it is excellentwhen merely boiled in water with salt, as in the first recipe, eaten asan accompaniment to meat, or with stewed fruit. 

MACARONI WITH CHEESE. 

Throw a quarter of a pound of macaroni broken into pieces an inch long, into three pints of boiling water, with a large pinch of salt. Thesaucepan should be large, or the water will rise over when the macaroniboils fast, which it should do for twenty or twenty-five minutes. Whendone, strain the macaroni through a colander, put it back into thesaucepan with an ounce of fresh butter, a small pinch of white pepperand of salt, if necessary, and shake it over the fire for a minute ortwo. Take the saucepan off the fire, and stir into the macaroni twoounces or more, if liked, of grated Parmesan cheese. Serve immediatelywith crisp dry toast, cut in neat pieces. If not convenient to useParmesan, a mild dry English or American cheese will answer very well. Some cooks prefer, when the macaroni is boiled, to put a fourth part ofit on to a hot dish, then to strew over it a fourth part of the gratedcheese, and so on till all of both are used, cheese, of course, coveringthe top. 

MACARONI CHEESE. 

Boil and drain the macaroni, mix with a quarter of a pound an ounce ofbutter, and two ounces of grated cheese; pepper or cayenne pepper andsalt to taste. Put the macaroni in a dish and strew over it sufficientgrated cheese to cover it up, run a little dissolved butter over thetop, and put it in the oven till it is a bright-yellow colour; servequickly. 

MACARONI WITH BACON. 

Boil two ounces of streaky bacon, cut it into dice or mince it, stir itinto a quarter of a pound of macaroni boiled as for macaroni cheese: ifliked, add a few drops of vinegar, pepper, and salt, and serve veryhot. 

MACARONI WITH ONIONS. 

Boil the macaroni as above, mix with it two or three onions sliced andfried a delicate brown, add a few spoonfuls of gravy, stir over the firefor a few minutes and serve. 

STEWED MACARONI. 

Throw a quarter of a pound of macaroni into three pints of boiling waterwith a teaspoonful of salt, and let it boil for twenty minutes. Drain ina colander, then put it into a stewpan with half a tin of Nelson'sExtract of Meat dissolved in half-a-pint of water, and stir over thefire for five minutes. Take it off the fire and stir in one ounce ofgrated cheese, pepper and salt to taste. 

MACARONI WITH TOMATOES. 

Prepare the macaroni as in the above recipe, put it into a stewpan witha small piece of butter and a teacupful of tomato sauce, or a smallbottle of conserve of tomatoes, and stir briskly over the fire for fiveminutes. 

SWEET MACARONI. 

Boil the macaroni as for the other dishes, but with only a pinch ofsalt, until tender, when drained put into a stewpan with a gill of milkto each two ounces, and two ounces of sifted lump sugar. Any flavouringmay be used, but perhaps there is nothing better than grated lemon-peel, and for those who like it, powdered cinnamon or grated nutmeg. Stir overthe fire until all the milk is absorbed; a little cream is, of course, an improvement. For those who do not like milk, the juice of a lemon, ora little sherry, may be substituted, and for a superior dish vanilla canbe used for flavouring. 

BOILED CHEESE. 

Put four tablespoonfuls of beer into a small saucepan, shred into it aquarter of a pound of good new cheese, and stir briskly over the fireuntil all is dissolved and is on the point of boiling, then take it offinstantly, for, if the cheese is allowed to boil, it will become tough. Have ready slices of toasted bread, spread the cheese on it, and serveas quickly as possible. 

LES CANAPÉS AU PARMESAN. 

Take the crumb of a French roll, cut it into rounds a quarter of an inchthick, put them into a wire frying-basket, immerse in hot fat, and crispthe bread instantly. Throw it on to paper, dry, and sprinkle over eachpiece a thick layer of grated Parmesan cheese, pepper, and salt. Put thecanapés in a Dutch oven before a clear fire, just to melt the cheese, and serve immediately they are done. 

RICE WITH PARMESAN CHEESE. 

Boil a quarter of a pound of Patna rice in water with salt; drain it, toss it up in a stewpan with two ounces of fresh butter, and a pinch ofcayenne pepper. Put a quarter of the rice on a hot dish, strew over itequally an ounce of grated Parmesan cheese, then put another portion ofrice and cheese until all is used. Serve immediately. 

SCALLOPED EGGS. 

Take a cupful of finely-sifted bread-crumbs, moisten them with a littlecold milk, cream, or gravy, and season nicely with pepper and salt. Puta thin layer of the moistened crumbs on a lightly-buttered dish, cut twohard eggs into slices, and dip each piece in very thick well-seasonedwhite sauce, or Nelson's Extract of Meat dissolved in a little water, soas to glaze the eggs. Having arranged the slices of egg neatly on thelayer of moistened bread-crumbs, cover them with another layer of it, and on the top strew thickly some pale gold-coloured raspings. Bake in amoderate oven for ten minutes. If potatoes are liked, they make a nicesubstitute for bread-crumbs. Take some mashed potatoes, add to them aspoonful of cream or gravy, and proceed as with bread-crumbs. Servegravy made of Nelson's Extract of Meat with this dish. 

SCOTCH WOODCOCK. 

Melt a small piece of butter the size of a nut in a stewpan, break intoit two eggs, with a spoonful of milk or gravy, and pepper and salt, stirround quickly until the eggs begin to thicken, keep the yolks whole aslong as you can. When finished, pour on to a buttered toast, to whichhas been added a little essence of anchovy or anchovy paste, and serve. 

MUSHROOMS WITH CREAM SAUCE. 

Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggslightly beaten, the juice of a lemon, and a pinch of pepper and salt, stir this over the fire until thickened. Have ready half-a-pint of plainbutter sauce, and mix all gradually together, with a small tin ofchampignons, or about the same quantity of fresh mushrooms chopped andstewed gently for ten minutes in a little broth or milk. Stir them withthe liquor in which they have stewed into the sauce, and let them standfor a few minutes, then spread the mixture on to neat slices of toastedbread. The sauce must be a good thickness, so that it will not run offthe toast, and care must be taken in the first process not to oil thebutter or make the sauce lumpy. 

TO BOIL RICE (A BLACK MAN'S RECIPE). 

As rice is so often badly cooked, we make no apology for giving theblack man's celebrated recipe. Although he does not recommend a littlesalt in the water, we think that a small quantity should always be used, even when the rice has to be served as a sweet dish. "Wash him well, much wash in cold water, rice flour, make him stick. Water boil allready, very fast. Shove him in; rice can't burn, water shake him toomuch. Boil quarter of an hour or little more. Rub one rice in thumb andfinger; if all rub away him quite done. Put rice in colander, hot waterrun away. Pour cup of cold water on him, put back in saucepan, keep himcovered near the fire, then rice all ready. Eat him up. "

TO MINCE VEGETABLES. 

Peel the onion or turnip, put it on the board, cut it first one way inslices, not quite through, lest it should fall to pieces, then cut it inslices the other way, which will produce long cubes. Finally turn theonion on its side and cut through, when it will fall into dice-likepieces. The inconvenience and sometimes positive pain caused to the eyesby mincing or chopping the onions on a board is thus obviated, and alarge quantity can be quickly prepared in the above way. 

HINTS ON HOUSEKEEPING. 

***

How many people are crying, "How can we save? Where can we retrench?Shall the lot fall on the house-furnishing, or the garden, or thetoilet, or the breakfast or the dinner table? Shall we do with oneservant less, move into a cheaper neighbourhood, or into a smallerhouse? No, we cannot make any such great changes in our way of life. There are the boys and girls growing up; we must keep up appearances fortheir sakes. We remember the old proverb that, 'however bad it may be tobe poor, it is much worse to look poor. '" Yet, although, for manyreasons, it is often most difficult to retrench on a large scale, thereare people who find it easier, for instance, to put down the carriagethan to see that the small outgoings of housekeeping are more dulyregulated. It is seldom, indeed, that a wife can assist her husband saveby lightening his expenses by her prudence and economy. Too manyhusbands, nowadays, can vouch for the truth of the old saying, "A womancan throw out with a spoon faster than a man can throw in with ashovel. " The prosperity of a middle-class home depends very much on whatis saved, and the reason that this branch of a woman's business is soneglected is that it is very difficult and very troublesome. 

"Take care of your pence and the pounds will take care of themselves, "is a maxim that was much in use when we were young. Nowadays it is morefashionable to speak of this kind of thing as "penny wise and poundfoolish. " Looking to the outgoings of pence is voted slow work, and itis thought fine to show a languid indifference to small savings. "Such afuss over a pennyworth of this or that, it's not worth while. " Yes, butit is not that particular pennyworth which is alone in question, thereis the principle involved--the great principle of thrift--which mustunderlie all good government. The heads of households little think ofwhat evils they perpetuate when they shut their eyes to wastefulpractices, because it is easier to bear the cost than to prevent waste. 

The young servant trained under one careless how she uses, or rathermisuses, that which is entrusted to her, carries in her turn thewasteful habits she has learned into another household, and trainsothers in a contempt for thrifty ways, until the knowledge of how to dothings at once well and economically is entirely lost. 

We often hear it urged that it is bad for the mind of a lady to beharassed by the petty details of small savings, and that if she canafford to let things go easily she should not be so harassed. But underno circumstances must any mistress of a household permit habitual wastein such matters. When the establishment is so large as to be to a greatextent removed from the immediate supervision of the mistress, all shecan do is to keep a careful watch over every item of expenditure, andby every means in her power to let her servants feel that it is to theirinterest as well as to her own to keep within due bounds. A good cook isalways a good manager. She makes many a meal of what an inferior cookwould waste. The housekeeper should therefore insist on having goodcooking at a reasonable cost, and never keep a cook who does not makethe most of everything. In a large household a mistress cannot lookafter the sifting of cinders, but she can check her coal bills, and byobservation find out in what department the waste is going on. It maynot be possible to pay periodical visits to the gas-meter to see if thetap is turned on to the full when such force is not necessary, but shecan from quarter to quarter compare notes, or have fixed, where it iseasy for her to get at it, one of the gas-regulators now in use. Andthus, by the exercise of judicious control and supervision, the guidingmind of the mistress will make itself felt in every department of thehousehold without any undue worry to herself. The mistress of a smallhousehold who has things more under her immediate control, and whoseincome, no less than her sense of moral obligation, obliges her to lookcarefully after the outgoings, need not be told what a trial it is to beconstantly on the watch to prevent waste. Probably she is compelled toleave a certain quantity of stores for general use; indeed, we doubtvery much if there is anything saved by the daily giving out of ouncesand spoonfuls of groceries, for if a servant is disposed to bewasteful, she will be equally so with the small as the larger quantity. 

What perpetual worry is caused by seeing how soap is left in the wateruntil it is so soft as to have lost half its value! How many pence go inmost households in that way every week, we wonder!

The scrubbing-brush also is left in water with the soap. A fairly goodbrush costs at least two shillings, and as one so treated only lastshalf the proper time you may safely calculate that a shilling is soonwasted in that way. Brushes of all sorts are, as a rule, most carelesslyused, and left about anyhow instead of being hung up. How much lossthere is in a year in the careless use of knives and plate! Wheneverpossible both of these get into the hands of the cook. Her own toolsfrom neglect or misuse have become blunt or worse, and she takes thebest blade and the plated or silver spoon whenever she has a chance. 

The plate gets thrown in a heap into an earthenware bowl to be bruisedand scratched. The knives are either put insufficiently wiped throughthe cleaner, which is thus spoiled and made fit rather to dirty thanclean knives, or they are left lying in hot water to have the handlesloosened and discoloured. 

Probably jars, tin boxes, and canisters are provided in sufficientquantity to put away and keep stores properly. But for all that, as itwould seem in a most ingenious manner, loss and waste are contrived. Rawsugar is kept in the paper until it rots through it. Macaroni, rice, andsuch things are left a prey to mice or insects. The vinegar and saucebottles stand without the corks. Delicate things, which soon lose theirfine aroma, as tea, coffee, and spices, are kept in uncovered canisters:the lid is first left off, then mislaid. The treacle jar stands open forstray fingers and flies to disport themselves therein. Capers are putaway uncovered with vinegar, and when next wanted are found to bemouldy. Perhaps the juice of a lemon has been used; the peel, instead ofbeing preserved, is thrown away, or left lying about till valueless. Herbs, which should have been at once dried and sifted, are hid away insome corner to become flavourless and dirty, and so on with every kindof store and provision. 

It is impossible to calculate how many pennies are lost daily, in alarge number of houses, by the absolute waste of pieces of bread left tomould or thrown out because trouble to utilise them cannot be taken. Whoever thinks anything of the small quantities of good beer left in thejug; it is so much easier to throw it away than put it in a bottle? Orwho will be at the trouble of boiling up that "drop" of milk, which, nevertheless, cost a penny, and would make, or help to make, a smallpudding for the next day? Then, again, how many bits of fat and suet arelost because it is too much trouble to melt down the first, and preservethe other by very simple and effectual means?

Butter in summer is allowed to remain melting in the paper in which itis sent in, or perhaps it is put on a plate, to which some pennyworthsof the costly stuff will stick and be lost. One would think it would beas easy at once to put it into cold salted water, if better means ofcooling could not be used. 

If we pause here, it is not because we have exhausted the list of thingsmost woefully wasted, mainly from want of thought, but because we havenot space to enumerate more of them. We can only add that the importanceof small household savings cannot well be overrated, both because of theprinciple involved and because of the substantial sum they representtogether. There is no need in any household for even a penny a day to bewasted; and yet if we look closely into things, how much money value islost daily in some one or other of the ways we have mentioned. In thecourse of the year, the daily pennies mount up to many pounds, and weare sure that it is much safer once in a way lavishly to spend theshillings than to be habitually careless of the outgoings of the pence. 

Although it is not necessary that the mistress of a household who canafford to keep servants should herself do the cooking, or spend muchtime in her kitchen, it is absolutely necessary that she shouldunderstand the best methods, and know how everything should be done. 

Many people will say that it is unbecoming for women to be _gourmands_;we agree with them, and that it is equally unbecoming for men to be so. But to be a _gourmet_ is another thing; and we ought not to lose sightof the fact that food eaten with real enjoyment and the satisfactionwhich accompanies a well-prepared meal, is greatly enhanced in value. Professor C. Voit has clearly pointed out, in his experiments andresearches into diet, the great value of palatable food as nourishment, and how indispensable is a certain variety in our meals. "We think, " hesays, "we are only tickling the palate, and that it is nothing to thestomach and digestive organs whether food is agreeable to the palate ornot, since they will digest it, if it is digestible at all. But it isnot so indifferent after all, for the nerves of the tongue are connectedwith other nerves and with nerve-centres, so that the pleasure of thepalate, or some pleasure, at any rate, even if it is only imagination, which can only originate in the central organ--the brain--often has anactive effect on other organs. This is a matter of daily experience. Without the secretion of gastric juice the assimilation of nourishmentwould be impossible. If, therefore, some provocatives induce andincrease certain sensations and useful processes, they are of essentialvalue to health, and it is no bad economy to spend something on them. "

It is surely somewhat singular that Englishwomen, who have excelled inalmost every other craft, should be remarkable for their want of skillin cookery. They have not been dismayed by any difficulties inliterature, art, or science, and yet how few are there among us who canmake a dish of porridge like a Scotchwoman, or an omelette like aFrenchwoman! The fact would seem to be, that educated women havingdisdained to occupy themselves either theoretically or practically withcookery, those whose legitimate business it has been have becomeindifferent also. The whole aim of the modern British cook seems to beto save herself trouble, and she will give as much time and thought tofinding out ways of doing things in a slovenly manner as would go todoing them properly. 

No doubt cooks have often so much work of other kinds to do that theycannot give the necessary time to cooking. In a case of this kind, themistress should herself give such help as she can, and bring up herdaughters to help in the kitchen. People in middle-class life oftenexpect the cook to do all the kitchen work, and frequently some of thehouse work. Of course, in small families, this is quite possible to bedone, and it is always best for servants, as for other people, to befully employed. But in large families it is impossible the cooking canbe properly done, when the cook is harassed by so many otheroccupations. Thus, because it takes less time and attention than cookingsmaller dishes, huge pieces of meat are roasted or boiled daily, and theleg-of-mutton style of dietary is perpetuated--declared to be the mosteconomical, and, in short, the best for all the world. 

Probably it is because bread and butter can be bought ready made, andinvolve no trouble, that they are held to be the chief necessaries oflife in every English household. Some children almost live, if they donot thrive, on bread and butter. Thoughtless housekeepers think theyhave done their duty when they have seen that a sufficient supply ofthese articles has been sent in from the shops. When we insist thateveryone should have home-baked bread, at once we shall be met with the"penny-wise" suggestion that home-baked bread costs more than baker's, because, being so nice, people eat more of it. Good bread, we need notsay, is far more nourishing than that which is made from inferiormaterials or adulterated even with non-injurious substances for wheatenflour. Then all the other difficulties come to the fore: cook spoils thebakings, the oven is not suitable, and so on. To all these we answer: Agood housekeeper, one who looks beyond the sum total of her weeklybills, who thinks no trouble too great to provide such food as willmaintain the health of her family, will have home-baked bread. 

There are other points in domestic management which do not receive theattention they deserve. Of these we may cite the use of labour-savingmachines and of gas for cooking. 

How often do we hear it said: "I always have such and such a thing donein that way, because it was my mother's way!"

This may be very nice and very natural, but it is nevertheless asentimental reason. What should we think of a person who insisted onriding pillion, because her mother rode pillion? Yet, this really ispretty much the same thing as we see every day, when ladies are sowedded to old ways that they persist in employing the rough-and-readyimplements of domestic use, the pattern whereof has been handed downfrom the Ark, instead of modern and scientific inventions which saveboth time and trouble. In no other department of the national life havethe people been so slow to adopt simple machinery as in that of thehousehold. 

It is alleged, in the first place, that labour-saving machines areexpensive; in the next place, that servants do not understand them, andthat they are always getting out of order. 

As to the first objection, we would say that as these machines--we speakonly, of course, of really good machines--are made, not only with theobject of saving labour, but material, the original cost of them is in ashort time repaid. As regards the second objection, it seemsincomprehensible that servants should not use with care andthoughtfulness machines, which not only save time and trouble, butgreatly help in making their work perfect. 

There is no doubt that by the more general adoption of machineryhousehold work would be much lightened, and that if there were a demandfor it, enterprise would be much stimulated, and many more useful helpswould be produced. As it is, manufacturers hesitate to bring out newinventions at a great expense, when there is a doubt of securing theappreciation of the public. 

Only the other day we were inquiring for a little machine we had seenyears ago, and were told by the maker that, "like many other usefulthings, it had been shelved by the public, and ultimately lost. "

Let us take the case of making bread at home. By the use of a littlesimple dough-mixing machine, supplied by Kent, 199, High Holborn, theoperation is easy, quick, cleanly, and certain. We have had one of thesein use for more than ten years, and during that time have never had abad batch of bread. Not only in this machine do we make ten to elevenpounds of dough in five minutes, but the kneading is most perfectlydone, and there is the great advantage of securing perfect cleanliness, the hands not being used at all in the process. Yet we do not supposethat any number of the people who have admired the bread have set up themachine. It cannot be the cost of the machine, as it is inconsiderable, which prevents its more general use, since in households where expenseis not an object the primitive process is still in vogue. 

Many people imagine that washing machines are only needed in largefamilies where all the washing is got up at home. But, if ever so smallor only an occasional wash is done, there is no exaggerating the comfortand advantage of a machine which washes, wrings, and mangles. So farfrom injuring linen, machines of the best kind wear it far less thanrough hand labour, and with reasonable care it will be found thatdelicate fabrics are not split in the wringing by a good machine, asthey so frequently are by the hand. 

Then there is the case of the knife-cleaning machine. There are familieswho, instead of using one, employ a boy to ruin their knives by rubbingthem on a board with Bath brick. They do so, they will tell you, "because machines wear out the knives. " The slightest acquaintance withthe mechanism of a good knife-cleaning machine should suffice to showthat the brushes cannot wear out the knives, whereas the action of theboard and brick is the most destructive that can be imagined. Theobjection of undue wear being disposed of, we are told that the machinessoon get out of order, and are a constant expense. Of course, withcareless usage anything will come to grief, but the fact remains thatKent, the leading manufacturer of knife-cleaners, has published acertificate from a lady who has had in constant use, for thirty years, one of his machines, which during that time has required no repairs. Asto knives, we know of some which have been cleaned daily for twenty-fiveyears in a machine, and are very little the worse for wear. 

Dressmakers tell us that, but for the sewing machine, an elaborate styleof trimming ladies' dresses would be impossible. We know that manyinexpensive delicacies, which it is not practicable to have now becauseof the time and trouble they require, could easily be managed by the useof little articles of domestic machinery. For instance, take pottedmeat. There is the excellent Combination Mincer, also Kent's, by whichthis is rapidly and perfectly done, and which enables cooks to use upmany scraps of material in a most acceptable way, and without the labourof the pestle and mortar. This machine, however, is but little known. Itcosts but a sovereign, is useful for all mincing purposes, and makesthe best sausages in the world. 

To make sausages properly, a machine must have an adjustment of thecutters by which the sinews of the meat and bits of skin are retained onthem, as nothing is so unpleasant as to find these when eating thesausages. Thus it will be seen how necessary it is, in setting upmachinery which should last a lifetime, to have the best inventions inthe market. Not very long ago, a friend asked our opinion on the meritsof the different makers of knife-cleaning machines. We explained to herthe mechanism of the best of them, pointed out the superior workmanship, and that she should not grudge the money to have one which would do itswork properly and be durable. Probably under the impression that "in themultitude of counsellors there is wisdom, " our friend made furtherinquiries, and ended by buying a much-advertised machine which, she wasassured, was better and cheaper than that of Kent, the originalpatentee. When she had the machine home, and calculated, together withthe cost of carriage, her own expenses in going to London to choose it, she found that she had saved exactly eighteenpence, and then that herbargain would not clean the knives!

The prejudices which for a long time existed against cooking by gas havegradually cleared away now that improved stoves have been introduced, and the public have experience of its many advantages. There are yetsome difficulties to be met in bringing gas into more general use, oneof which, the high price charged for it, is beyond the control of thehousekeeper, and another, that of teaching servants to be economical andcareful in its use. When this last can be overcome, even with the firstnamed drawback, gas will not be found more expensive than coal. The costof wood, of sweeping the chimney, and the extra wear and tear occasionedby the soot, smoke, and dust of a coal fire, must be calculated inaddition to the fuel itself. 

It will be seen, when we say that the entire cooking for a small familyhaving late dinners, bread baked, and much water heated, is done forsomething under £2 a quarter, that gas as a fuel is not so great anextravagance after all. The stove used has the oven lined with anon-conducting substance, which has the advantage of keeping the heatwithin instead of sending it into the kitchen, as stoves made only ofiron plates are apt to do. We have but space to add that the benefit tohealth, the cleanliness, the saving of time, labour, and temper, to saynothing of the superiority of cooking done by gas in such a stove as hasbeen described, can only be fully appreciated by those who, like thewriter, have had twenty years' experience of all these advantages. 

NEW ZEALAND FROZEN MUTTON. 

***

The high price at which meat has stood for some years has made itnecessary for the working classes to restrict themselves to a scantyallowance of animal food, and this often of poor quality. The difficultyof providing joints of meat for their families has, indeed, also beenfelt severely by people who are comparatively well-to-do. Under thesecircumstances capitalists have thought it worth a considerableinvestment of money to discover some means of bringing the cheap andmagnificent supplies of New Zealand into the English market. After manyfailures, success has at length crowned the enterprise, and nothing canexceed the perfection in which New Zealand mutton is now placed on theEnglish market. It is universally admitted that the meat, both asrespects its nutritive value and its flavour, is unsurpassed, while theprice is very moderate. The same remarks apply to New Zealand lamb. Itcommences to arrive in January, and is in the height of its season whenour English lamb is a luxury which can only be enjoyed by the few. 

Nelson Brothers, Limited, stand foremost among the importers of thisinvaluable food supply. The mutton and lamb selected by them is of thehighest quality, and their system of refrigeration is perfect. In summerthese New Zealand meats have a great advantage over the home supply, asalthough in keeping they may lose colour, they remain good and sweetmuch longer than English-killed meat. 

The Company have large refrigerating stores under Cannon Street Stationcapable of holding some 70, 000 sheep, and have recently erected storesof _treble that capacity_ at Nelson's Wharf, Commercial Road, Lambeth, wherein the latest improvements both as regards construction andrefrigerating machinery have been adopted, in order to facilitate thedevelopment of the frozen meat trade. 

NELSON BROTHERS have also Branch Offices at--

 15_a_, RICHMOND STREET, LIVERPOOL. LEASE LANE, BIRMINGHAM. LAWNS LANE, LEEDS. THE ABATTOIRS, MANCHESTER. BALTIC CHAMBERS, NEWCASTLE-ON-TYNE. TRESILLIAN TERRACE, CARDIFF. 

If any of our readers are anxious to try the meat, and are unable toprocure it, a postcard to the Head Office, 15, Dowgate Hill, London, E. C. , or to any of the Branch Offices, will at once put them in the wayof carrying out their desire. 

As it occasionally happens that from want of some little precaution NewZealand meat does not come to table in its best condition, we offer thefollowing hints for the treatment of it:

Frozen mutton, like that which is freshly killed, requires to be hung acertain time--this is most essential to remember, otherwise the meateats hard and tough--and it is important to observe, both when hangingand roasting, that it is so placed that the juice shall not run out ofthe cut end. Hind-quarters, haunches, and legs should be hung with theknuckle end downwards; loins and saddles by the flaps, thus giving thema horizontal position. The meat in winter should be kept in the kitchensome time before cooking, and after being exposed for a few minutes to arapid heat in order to seal up and keep the gravy in the joint, itshould be cooked rather slowly, thus taking a little more time than isusually given to English meat. 

INDEX. 

***

PAGE

ALBUMEN, 10

BEEF TEA, 12 " " as a solid, 15

BEVERAGES, 93 Badminton Cup, 94 Champagne Cup, 94 Cherry Cup, 94 Cider Cup, 94 Citric Acid, 97 Claret Cup, 93 Ginger, an Extract of, for family use, 95 Gingerade, 95 Lemon, Essence of, 97 " Syrup, 96 Lemonade, 94 " (a new recipe), 95 Milk, 96 Port Wine, Mulled, 94

BLANC-MANGE, 79

CAKES, 85 Almond Paste, 92 Chocolate, 90 Cocoa-nut, 89 " Rock, 90 Macaroons, 89 Pound, 87 " Plain, 87 Savoy Sponge, 88 " " Lemon, 88 Sugar Icing, 90

CITRIC ACID, 9

CREAMS, 74 Apricot, 76 Champagne, 83 Charlotte Russe, 79 Cheese and Macaroni, 81 Cherry, 80 Chocolate, 82 Coffee, 81 Fig, 83 Fruit, 78 Italian, 81 Lemon, 75 " Imitation, 76 Mandarin, 78 Orange, 76 " Mousse, 83 Oranges, Chartreuse of, 82 Palace, 77 Pineapple, 77 Strawberry, 75 " Trifle, 84 Syllabub, Solid, 79 Velvet, 80 Whipped, 84

ESSENCES-- Almonds, 9 Lemon, 9 Vanilla, 9

EXTRACT OF MEAT, 10

FISH, LITTLE DISHES OF, 22 Cod Cutlets, 26 Eels, Collared, 30 Fish, Galantine of, 28 Herrings, Fried, 27 " Rolled, 27 Sole, Filleted, 24 " Fillets of, en Aspic, 29 " " Fried, 25 " " Sautés, 25 " " with Lobster, 25 " Fried, 23 Whiting, Baked, 26

FLUMMERY, DUTCH, 72

GELATINE, 13 " How to use, 64

HOUSEKEEPING, HINTS ON, 105

JELLIES, NELSON'S BOTTLED-- Calf's Foot, 8 Cherry, 8 Lemon, 8 Orange, 8 Port, 8 Sherry, 8

JELLIES, TABLET, 8

JELLY-MAKING, ON, 61 Jelly, Apple, 69 " Aspic, 72 " Brilliant, 65 " Claret, 67 " Cocoa, 68 " Coffee, 68 " Economical, 65 " Orange Fruit, 69 " Oranges filled with, 69 " Ribbon, 66 " Strengthening, 71 " with Fruit, 66 Jelly-bag, how to make a, 73

JELLY-JUBES, 10

LEMON SPONGE, 9, 70

LOZENGES-- Gelatine, 9 Licorice, 10

MACARONI, ETC. , 98 Canapés au Parmesan, 101 Cheese, Boiled, 101 Eggs, Scalloped, 102 Macaroni Cheese, 99 " Stewed, 100 " Sweet, 100 " with Bacon, 99 " " Cheese, 98 " " Onions, 100 " " Tomatoes, 100 Mushrooms with Cream Sauce, 103 Rice, to Boil (a black man's recipe), 103 Rice with Parmesan Cheese, 101 Scotch Woodcock, 102 Vegetables, to Mince, 104

MEAT, LITTLE DISHES OF, 31 Brain Fritters, 35 Chicken, Brown Fricassée of, 42 Chicken Sauté, 43 " in Aspic Jelly, 36 Croquettes, 44 Curry, Dry, 44 Kidneys, Broiled, 39 " Sautés, 37 " with Mushrooms, 38 " with Piccalilli, 39 Lamb's Fry, 40 " Sweetbreads, 41 Marrow Toast, 35 Meat Cakes à l'Italienne, 45 Mutton, Cold, Potted, 33 " Collops, 33 " Cutlets, 31 " Pies, 34 " Roulades of, 32 " Sauté, 33 Ox Brain, 34 Pork Pie, Raised, 46 Potato Hash, 43 Sausages, Pork, 47 Veal à la Casserole, 41 Veal and Ham Pie, 47 Veal Cutlets in White Sauce, 37

MUTTON, NEW ZEALAND FROZEN, 119

PUDDINGS, 50 Apple Fool, 59 " Meringue, 60 Baden-Baden, 80 Brandy Sauce, 53 Cabinet, 53 Capital, The, 57 Cheesecake, Welsh, 58 Chocolate, 56 Cocoa-nut, 56 Compote of Apples with Fried Bread, 59 Compote of Prunes, 60 Custard, 50 Duchess of Fife's, 58 Fritters, Italian, 58 Jubilee, 55 Natal, 55 Omelet, Friar's, 58 " Soufflé, 52 Pears, Stewed, with Rice, 60 Queen's, 56 Raspberry and Currant, 57 Soufflé, 51 Sponge Soufflé, 53 Vanilla Rusk, 54 Warwickshire, 54

SOUPS, 11, 14 Artichoke, Brown, 19 Beef and Onion, 14 Beef, Lentil, and Vegetable, 15 Beef, Pea, and Vegetable, 15 Glaze, 21 Gravy, 21 Hare, 17 Julienne, 16 Mulligatawny, 18 " Nelson's, 14 " Thin, 18 Rabbit, Brown; Clear, 17 Turtle, 19 " Mock, 21 Vermicelli, Clear, 16

TINNED MEATS, 12

[Illustration: TRADE MARK. ]

***

CHARLES DICKENS AND EVANS, CRYSTAL PALACE PRESS. 

[Illustration: By Royal Letters Patent. ]

For First Class Jellies

***

NELSON'S

OPAQUE GELATINE

SHOULD ALWAYS BE USED. 

See Recipe, Page 65. 

***

NELSON'S

TABLET JELLIES. 

_Orange, Lemon, Calf's Foot, Cherry, Raspberry, Vanilla, Apricot, Pear, Apple, Black Currant, Pine Apple, Noyeau, etc. _

Quarts, 9d. ; Pints, 6d. ; Half-Pints, 3d. 

***

WINE TABLET JELLIES. 

_Port, Sherry, Orange. _

Pints only, 9d. 

These new Jellies are perfectly pure and wholesome, and the flavoursexcellent, while their exceeding cheapness brings them within the reachof all classes. 

***

G. NELSON, DALE, & CO. , Ltd. , 14, Dowgate Hill, London. 

[Illustration: By Royal Letters Patent. ]

***

NELSON'S SOUPS. 

These Soups are already thoroughly cooked and seasoned, and can beprepared for the table in a few minutes. 

***

BEEF AND CARROTS. 

BEEF AND CELERY. 

BEEF AND ONIONS. 

MULLIGATAWNY. 

In Pint Packets, 6d. Each. 

***

BEEF, PEAS, AND VEGETABLES. 

BEEF, LENTILS, AND VEGETABLES. 

In Quart Packets, 6d. Each. 

***

Penny Packets of Soup for charitable purposes. 

***

NELSON'S

EXTRACT OF MEAT, FOR MAKING AND IMPROVING

SOUPS, GRAVIES, BEEF-TEA, etc. , etc. 

***

In Ounce Packets, 4d. Each, and 1 lb. Tins, 5s. Each. 

NOTE. 

One packet is sufficient for a Pint of Strong Soup. 

***

G. NELSON, DALE, & CO. , Ltd. , 14, Dowgate Hill, London. 

[Illustration: By Royal Letters Patent. ]

NOTICE. 

***

On RECEIPT of POSTAL ORDER for 2/6

A BOX CONTAINING SAMPLES OF

NELSON'S SPECIALITIES

AND A COPY OF

"NELSON'S HOME COMFORTS, "

Will be sent, CARRIAGE PAID, to any address in the United Kingdom, by

G. NELSON, DALE, & CO. , LIMITED, 14, Dowgate Hill, London, E. C. 

***

May also be obtained through any Grocer at the same price. 

***

_N. B. --A Copy of "Home Comforts" will be sent, gratis, on receipt ofPenny Postage Stamp. _

***

G. NELSON, DALE, & CO, Ltd. , 14, Dowgate Hill, London. 

[Transcriber's Note:

Minor punctuation errors have been corrected without note. 

The title page, originally following three pages of advertisements, hasbeen moved to the beginning of the book. 

The following corrections and changes were also made:

*p. 12: fibrine to fibrin (the fibrin of the meat)

*p. 17: entrée italicized to match other instances

*p. 33: liitle to little (Season with a little pepper)

*p. 122, Index: em-dash added to end of JELLIES, NELSON'S BOTTLED tomatch similar entries

*p. 124, Index: Compôte to Compote to match body of text (Compote ofApples with Fried Bread, Compote of Prunes)

Inconsistencies in hyphenation (e. G. Sugar-syrup vs. Sugar syrup, overnight vs. Over-night) and variant spellings (e. G. Omelette vs. Omelet) have not been corrected. ]