Chartreuse Of Oranges

Two plain moulds will be required, one of which should be about one and one-half inches larger in diameter than the other. Make some orange jelly and pour a layer of it in the larger mould, then put in a layer of oranges divided into quarters, and freed of all skin and pips; pour over these another layer of jelly, and stand the mould on ice. When the jelly is quite firm, put in the smaller mould, placing it exactly in the center, so that the space all round will be the same. Next fill up the space between the moulds with quarters of oranges, prepared as above, and liquid orange jelly, and set the mould on ice. Dissolve one-half ounce of isinglass in a small quantity of milk, then mix it with three gills of cream. Sweeten it with orange syrup, adding this latter ingredient in very small quantities and whipping the cream well at the same time. When the jelly has set, pour warm water in the smaller mould to loosen it, then lift it out carefully, fill the hollow space with the whipped cream, and stand the whole on ice for an hour longer. When ready to serve, dip the large mould containing the chartreuse in warm water, then turn its contents quickly onto a dish. This dish can be made to look very pretty and effective if a little care and judgment be exercised in its manufacture; the flavor is excellent

Strawberry Chartreuse

Pick off the tops of two pounds of ripe strawberries, and cut them into halves lengthwise. Prepare one quart of calf's foot jelly, flavor it with lemon, and leave it until slightly cooled. Pour a thin layer of the jelly in the bottom of a large mould, and then arrange a layer of the strawberries on top, cover them with a little jelly and leave till set. When the jelly in the large mould is quite firm, stand a smaller mould inside. Fill the space between the moulds with strawberries, filling up the cavities with jelly, then set the mould on the ice. Dissolve one-half ounce of isinglass in a little water, then mix with it one-half pint of strawberry juice and sweeten to taste with powdered sugar. Whisk one pint of cream to a froth, stir it in by degrees with the strawberry juice. When the jelly has set, pour a little warm water in the smallest mould to loosen it, then take it carefully out of the large one. Fill the hollow with the cream, and leave the mould in ice till the cream has set. When ready to serve, dip the mould in tepid water, wipe it, and turn the chartreuse out onto a fancy dish.

Sugared Chestnuts

Roast some chestnuts and peel off the skins. Have some reeds cut into pieces some three inches long, and put a chestnut on the point of each of these. Take a piece of butter about the size of a nut and rub with the hand on a piece of marble, and be sure to rub the butter all over it. Boil some sugar to caramel, and when it is at this degree take a wood splint, with a chestnut on the end of it, and dip them in the caramel. When all the chestnuts are done and are cold, take out the bits of osier, and wrap each chestnut in paper.