Jellies are a pleasant change to the ordinary milky foods, and are much appreciated by invalids.

The directions for calfs-foot jelly and plain gelatine jelly are given on page 273. They may be taken with whipped cream, which increases their value as a food substance.

Cream Jelly Or Blancmange

1 gill of milk. 1 gill of cream.

1/4 ounce isinglass. Rind of lemon.

1 ounce sugar.

Rinse nut a small saucepan and put into it the milk, isinglass, and thinly-peeled rind of half a lemon. Let this stand by the side of the fire until the isinglass is dissolved and the milk well flavoured with the lemon. Stir occasionally to prevent boiling. Add the sugar, and strain into .1 basin to keep back the lemon rind. Add the cream, and stir isionally until Dearly cold. If not stirred, the milk and cream will separate. Pour into a small basin that has been rinsed out with cold water, and place in a cool position to set. Turn out and serve with a little red- or black-currant jelly.

Egg Jelly

1/4 ounce gelatine, 1 egg.

3 ounces lump sugar. 1/4 pint cold water.

1/4 pint orange or lemon juice.

Soak the gelatine in water for twenty minutes. Rub the sugar on the oranges to extract colour and flavour. Put the sugar, gelatine, and water into a clean saucepan, and stir it over a slow heat until quite dissolved. Then add the juice (strained), let it just get hot, remove it from the fire, have the egg ready beaten in a basin, pour the jelly over it gradually, stirring well. Let it cool, stirring a few times to let it mix thoroughly with the egg. Pour into a small basin that has been rinsed in cold water to set. Turn out and serve with a little cream.