Cold Wine-Jelly

Put two ounces of gelatin in a bowl with a piece of cinnamon and a pint of cold water, and let stand about an hour. Then pour over about a quart of boiling water, and let stand about four minutes. After that, add two pounds of sugar, the juice of three lemons, a pint of sherry wine, and half a gill of brandy. Stir to dissolve the sugar, and turn the mixture into a mould through a strainer; place on ice, and serve as the above jellies.

Souffles

Put in a bowl four tablespoonfuls of potato-starch with three yolks of eggs, one ounce of butter, and a few drops of essence to flavor. Turn into it, little by little, stirring the while, about three gills of milk; set on the fire, stir continually, and take off at the first boiling. Stir continually but slowly. As soon as cold, beat three yolks of eggs with a tablespoonful of cold water, and mix them with the rest. Beat four whites of eggs to a stiff froth, and mix them also gently and slowly. Butter a mould well, fill it about two-thirds full, and bake in a warm but not quick oven (about 300° Fahr.). Besides being flavored with essence, souffles may be flavored with coffee, lemon, orange, etc., according to taste. Generally, souffles are served under the name of the object used to flavor them, such as souffle au cafe (souffle flavored with strong coffee), etc. They are all made in the same way as the above one, with the exception that they are flavored with strong coffee as above, and used instead of essence, or strong tea, choco late, etc., or with a little jelly of different fruit, or with roasted chestnuts well pounded, instead of potato-starch, etc.

A hundred different kinds of souffles can be easily made by following the above directions.

Apples, Fried

Peel and cut in small dice, dropping them in cold water till the whole is ready. Then fry with a little butter till about half cooked, when add a little water and sugar to taste; finish the cooking, take from the fire; beat a yolk of egg with a teaspoonful of cold water and mix it with the apples; serve warm. Proceed in the same way with pears.

Peaches Baked

Cut peaches in two, remove the stone, and with a paste-cutter cut some slices of bread, and place them in a buttered bakepan with half of a peach on each, the skin downward; dust well with sugar, put a piece of butter the size of a kidney-bean on each, place in a rather slow oven ; dish when cooked, turn the juice over, if any ; if none, a little syrup of pears, and serve warm.

Do the same with apricots, plums, and slices of pineapples. The slices of pine-apples may be soaked in kirsch-wasser for twenty-four hours before using them.

Prunes, Stewed

Wash them in cold water if necessary. Soak them in tepid water for about two hours, and set the whole on the fire; boil gently till half done, when add sugar to taste, a gill of claret wine to half a pound of prunes and serve either warm or cold when done. If the water boils away too much, add more.