Savoury Mould

"To-day, Isobel, we will have a savoury mould. You have a bowl of jelly left from the veal. Make it as tasty as possible. Add a tablespoonful of mushroom ketchup, one of Hol-brook's Worcestershire sauce, a tablespoonful of made mustard, half an ounce of isinglass, and salt to taste.

Boil all well together, then throw in two well-beaten eggs (shells as well). Stir well, and pour the whole into a calico bag. It passes through more quickly and is as clear as if a jelly bag were used. Set the large mould in clear cold water for an hour. Now cut me some stars of truffles. The jelly is cool enough now to use. Put a thin coating of it in the mould, arrange the truffles round the sides in uniform lines; now set a second layer of jelly; when set, place in, a row of three cooked kidneys, cut into halves, turning the smooth sides downward, add a coating of jelly; when cooler, lay in the small neck chops, I grilled this morning. Arrange a small jam or gallipot in the centre, so as to leave a hollow there; now another coating of jelly and, lastly, the hard-boiled eggs cut into halves; fill the crevices with jelly.

"In the morning remove the mould by pouring a little hot water into the gallipot; but remember to remove it at once, or the jelly will be spoilt; pull the sides of the tin mould away from the jelly, and it will slip out quite easily."

Simple Trifle

"We will have a trifle to-day, Isobel, and you can prepare it this morning, and it will only need to have the custard poured over it at the last moment.

"Put three sponge-cakes into a glass bowl, on them pour a wine-glassful of sherry, and one of whisky. Spread some raspberry jam neatly over the cakes; now make a custard with two well-beaten eggs and nearly a pint of milk; flavour with ten drops of the essence of almonds. As you have no milk saucepan, pour it into a jug, which you can then set in a pan of warm water; stir the custard all the time. When the water boils, the custard should be done, but you can ascertain this by seeing if it has thickened. Remove the jug from the pan, stir till nearly cold, and set it in the cellar till lunch-time, then pour it over the sponge.

"Stick blanched and split almonds here and there.

"Surround the trifle, with the tiny moulds of jelly I made yesterday."

Kidneys And Mushrooms

"If you could get three kidneys for luncheon to-day I should be glad. Skin them, remove the pieces of white fat, and piping, cut each one into half. Dip them in heated butter, pepper and wrap every half in a thin slice of bacon, fasten with a fine game skewer. Take six mushrooms, skin, blanch and stalk them, dust with pepper, wrap each one in a thin slice of bacon. Take a wooden skewer; first spit a mushroom, then a kidney, and so on till all are on the skewer. Through a sieve dust over them some browned bread crumbs; set in one of the long narrow tins, and put into the oven. It is well to put two tins into the oven, for it is easy to lift the skewer from one, put it into the other, and pour the liquor over, when the kidneys require turning. They will be quite done in fifteen minutes in a hot oven. While they are cooking, make two long narrow strips of toast; lay half the kidneys and mushrooms on one piece and half on the other, pour half the gravy over each. Finely mince a little parsley, scatter it over the encased kidney, and dust each one with coralline pepper.

"Garnish with well-washed and drained small cress, or watercress, in three rows. I mean on each side of the toast."