Flummery

2 oz. almonds - a few bitter among them.

1 tablespoonful orange-flower or rose-water.

1 pint cream.

1 oz. Cooper's gelatine, soaked one hour in one cup cold water. 1 cup milk. 1/2, " sugar.

Blanch the almonds, and, when cold, pound them to a paste in a Wedgewood mortar, adding orange-flower or rose-water to prevent oiling. Heat the milk to boiling, put in the gelatine, the sugar and almonds, and stir five minutes, or until they are thoroughly dissolved. Strain through thin muslin, pressing the cloth well. When cool, beat in the cream, a little at a time, with an egg-whip, or churn in a syllabub-churn until thick and stiff. Wet your mould, put in the mixture, and let it stand seven or eight hours in a cold place.

Gelatine Charlotte Russe. (Very nice.)+

1 pint of cream, whipped light. 1/2 oz. gelatine, dissolved in 1 gill of hot milk. Whites of 2 eggs, beaten to a stiff froth. 1 small tea-cup of powdered sugar. Flavor with bitter almond and vanilla. Mix the cream, eggs, and sugar; flavor, and beat in the gelatine and milk last. It should be quite cold before it is added.

Line a mould with slices of sponge-cake, or with lady's fingers, and fill with the mixture.

Set upon the ice to cool.

Whipped Syllabubs

1 pint of cream, rich and sweet.

1/2 cup sugar, powdered.

1 glass of wine.

Vanilla or other extract, 1 large teaspoonful.

Sweeten the cream, and, when the sugar is thoroughly-dissolved, churn to a strong froth. Lastly, stir in wine and seasoning, carefully. Serve at once.

Heap in glasses, and eat with cake.

Gooseberry Fool

1 quart of gooseberries, ripe.

1 tablespoonful butter.

1 cup of sugar.

Yolks of four eggs.

Meringue of whites, and 3 tablespoonfuls sugar.

Stew the gooseberries in just water enough to cover them. When soft and broken, rub them through a sieve to remove the skins. While still hot beat in the butter, sugar, and the whipped yolks of the eggs. Pile in a glass dish, or in small glasses, and heap upon the top a meringue of the whipped whites and sugar.

Cream Meringues

4 eggs (the whites only), whipped stiff, with 1 lb. powdered sugar. Lemon or vanilla flavoring. 1 teaspoonful arrowroot.

When very stiff, heap in the shape of half an egg upon stiff letter-paper lining the bottom of your baking-pan. Have them half an inch apart. Do not shut the oven-door closely, but leave a space through which you can watch them. When they are a light yellow-brown, take them out and cool quickly. Slip a thin-bladed knife under each; scoop out the soft inside, and fill with cream whipped as for Charlotte Russe.

They are very fine. The oven should be very hot.

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Calf's-Foot Jelly

4 calf's feet, cleaned carefully. 4 quarts of water.

1 pint of wine.

3 cups of sugar - or sweeten to taste. Whites of 3 eggs, well beaten.

2 teaspoonfuls of nutmeg.

Juice of .1 lemon, and half the grated peel.

Boil the calf's feet in the water until it is reduced one half; strain the liquor, and let it stand ten or twelve hours. Skim off every particle of the fat, and remove the dregs; melt slowly in a porcelain or bell-metal kettle, add the seasoning, sugar, and the whipped whites of the eggs, and "boil fast about twelve minutes, skimming well. Strain through a double flannel bag suspended between the four legs of an upturned high stool or backless chair, the bowl set beneath. Do not squeeze or shake it, until the jelly ceases to run freely; then slip-out the bowl, and put under another, into which you may gently press what remains. The first will be the clearer jelly, although the second dripping will taste quite as well. Wet your moulds, put in the jelly, and set in a cool place.

There are still some housekeepers who insist that the jellies made from the modern gelatine are not comparable in beauty and flavor to those prepared from the genuine feet. Seeing means taste as well as belief with them, and when they handle and behold the beloved feet, they know what they are about. Gelatine, they will darkly and dis-gustfully assert, is made of horn-shavings and hoofs and the like, and no more fit to be used for cooking purposes than so much glue.

Nevertheless, while gelatine is so clean, bright, and con-venienl, housewives who find the days now but half as long as did their mothers, despite labor-saving machines, will turn a deaf ear to these alarmists, and escape the tedious process above-described by using the valuable substitute.