Isinglass jelly has been found a better article of nourishment in cases of cholera infantum in children, when teething, than farinaceous substances.

The finest kinds of isinglass are imported from Russia and Siberia. The American is less carefully prepared, and has a somewhat fishy flavor. It, however, is very good as a fining or clearing agent in coffee and wine.

The "patent refined gelatine" is a pure kind of glue, prepared for domestic purposes. It is prepared, by preference, "from the cuttings of the hides of beasts, or of the skins of calves, freed from fat, hair, and flesh." It is sold in the form of cuttings, and one can easily see why it is a cheaper preparation than isinglass. These patent substitutes for isinglass and calves' feet are, of course, inferior in nutritive power and digestibility.

Hartshorn shavings, or the raspings of the antlers of the deer, are employed in the preparation of jellies. Pigs' feet, cows' heels, and sheep's feet, make a very good jelly or soup.

Two shins, well soaked in water, will make the same quantity of jelly as four calves' feet, and in winter season, when it is difficult to obtain feet, they are very useful.

COLORING TO STAIN JELLIES, ICES, OR CAKES. For a beautiful red, boil fifteen grains of cochineal, powdered with a drachm and a half of cream of tartar, in half a pint of water, for one hour. Add, in boiling, a bit of alum, the size of a pea; or, beet root, sliced, with some liquor poured over it. For yellow, yolks of eggs, or a bit of saffron, steeped in the liquor, and squeezed. For green, pound spinach, or beet leaves; express the juice, and boil it in a tea-cup; set it in a saucepan of water to take off the rawness.

CHARLOTTE RUSSE. A custard made of one pint of milk and four eggs, leaving out the whites of two; one half a vanilla bean, and a little rose water to flavor it. Make it very sweet. Dissolve one ounce of isinglass, and stir it into the custard. Beat to a froth one

pint of rich cream, and when the custard is mixed with the isinglass, pour it over the frothed cream, stirring it well. Fix lady-finger cakes, or slices of sponge cake, in the mould, and when the mixture is cool, pour it in and set it on ice till served. If, when all mixed, the custard does not seem frothy, churn well with a whipstick till it does, before putting it into the mould. The isinglass should be kept warm while the custard thickens, and then added.

You may make a richer custard with ten eggs, leaving out six whites. From the whites you may make

snow.

SNOW. Whites of six eggs; six apples, stewed, and passed through a sieve; sugar to your taste; a little lemon juice, and beat these together till perfectly stiff.

CHARLOTTE RUSSE. Dissolve one ounce of isinglass, or gelatine, in a cup of new milk; beat the yolks of twelve eggs and one pound of white sugar together. Whip to a froth half a pint of good cream, and beat to a froth the whites of twelve eggs. Strain the isinglass into the yolks; add the cream, then the whites, and beat it all together. Flavor it with vanilla. Line the moulds with sponge cake, and turn in the cream, and set it on the ice for five or six hours.

CHARLOTTE RUSSE. One ounce of isinglass; dissolve it in a cup of new milk, flavored with two teaspoonfuls of essence of vanilla. Strain this, when dissolved, into a pint of rich cream, made very sweet and beaten to a froth. Put this on ice, while you beat to a stiff froth the whites of seven eggs, and add them to the cream. Let this stand in a bowl or pitcher, on ice, until it is set through, not to be too stiff. Line the moulds and pour it in. Set it on ice till served. One dozen and a half of finger cakes will be sufficient. You can dip the cakes into the white of egg to stick them together, letting them stand one half hour before filling.

CHARLOTTE RUSSE. Take one quart of cream, and

whisk it until it is quite stiff with froth. Put one ounce of isinglass in a saucepan, with a tea-cupful of oiling water, and let it remain where it will scald without boiling until the isinglass is dissolved. Take a half pint of milk, two stocks of vanilla, about an inch and a half long, or flavor with essence of rose. Boil this till milk is reduced to a gill. Take yolks of three eggs well beaten, and stir them into the milk while on the fire. Then add the isinglass, with three quarters of a pound of sugar. Stir it until it is cooled, to about the consistency of soft custard. Then strain it through a sieve, or coarse cloth. When nearly cooled, add the cream, and stir them well together. It is better to add the whites of three or four eggs, to be beaten up with the cream. Line your moulds with long strips of sponge cake, or ladies' fingers, and pour in the material. Before serving, pour a glass of mareschino cordial on to the sponge cake part; a little added to the custard is sometimes approved. The cakes can be dipped in the white of egg to keep them in place, and to stick them together.

DECOCTION OF ISINGLASS. One ounce of isinglass dissolved in one gill of rose water, or simple water if other flavoring be used.

DECOCTION OF HARTSHORN is prepared by boiling one ounce of the shavings in two quarts of water, down to one quart. When sweetened, it is a pleasant drink.

CALVES' FOOT JELLY. Take four feet, and boil them in one gallon of water, to two quarts. Strain it to cool, and when cold take off the fat; put the jelly on the fire with one pint and a half gill of wine, and one gill of brandy; one pound of loaf sugar; the juice of five lemons, and the peel of two; the whites of seven eggs, with the shells. Boil all together for one half hour, then pass it through a thick flannel bag until clear.

CALVES' FOOT JELLY. Boil four feet in a gallon of water, until reduced to one quart. Strain it and let it stand until cold. Then skim off the fat, adding to the

jelly one pint of wine, one half pound of sugar, the whites of six eggs, and the juice of two and peel of one lemon. Boil all together with the shells of the eggs. Strain it through a flannel bag into moulds.

GELATINE AND ISINGLASS JELLY are made as above, using one ounce to one quart of water; a pint of wine; three lemons; one pound of sugar; the whites and shells of five eggs. Boil it five minutes, and strain it as above.

HARTSHORN JELLY. One pound of shavings of hartshorn boiled in three quarts of water, to one quart; add wine as above, and proceed as above directed.

MARESCHINO JELLY is made by mixing six liqueur glasses of mareschino with a quart of clarified calves' foot or isinglass jelly. Peaches, or other fruits, cut in quarters, may be added.

RUM PUNCH AND NOYEAU JELLY are made as above. French Jellies may be made with all kinds of fresh fruits, filling the mould by degress, the jelly first; let it set, then put in fruit and then jelly, and so on alternately till full, the mould being buried in ice. In winter, fruits preserved in sirup may be used, waiting each time you pour on the jelly for it to cool, that the fruit may keep in place.

WHIPPED JELLIES may be made of any of the above, by placing some warm jelly in a large bowl on ice, and when nearly cold, whisking it to a froth. Pour quickly into moulds, and let it remain till served.

ORANGE JELLY. Half of a pound of hartshorn shavings, or four ounces of isinglass or gelatine, and dissolve it, boiling the shavings to a strong jelly; the juice of nine oranges, with the juice of three, and peel of two lemons. Sweeten to your taste. Add the whites of eight eggs, and boil them together for ten minutes. Strain it as other jellies, into moulds.

LEMON JELLY is made as above, using the juice of six lemons with the rind of one, adding one gill of white wine.

BOHEMIAN JELLY CREAMS may be made of any flavor, as jellies, and either ripe or preserved fruits, or with marmalade or jam; to which add the juice of two lemons, a pint of water, one ounce and one half of gelatine, or one pint of calves' foot plain jelly. Stir together in a bowl on ice; when nearly cold, stir in very quickly two thirds of a pint of whipped cream; fill the mould; put on ice, and serve.

Cherries, strawberries, raspberries, currants, and gooseberries should be passed through a sieve. Peaches, pears, pine-apples, quinces may be cut in quarters or slices. Creams may be flavored to the taste. Beat the yolks of five eggs, with six ounces of sugar, until quite thick and white; dissolve one ounce of isinglass and mix the yolks with a pint of milk, adding the decoction; boil ten minutes, and flavor to your taste. When cool, set on ice, adding two or three glasses of liqueur, wine or brandy; keep stirring it constantly, and when setting, add three fourths of a pint of wellwhipped cream. Mix together, and put into moulds,

on ice, till served.

CHARLOTTE STRAWBERRY. Line a plain round mould with ripe strawberries, by burying the mould in ice to the rim, and dipping the berries in jelly, first covering the bottom with them cut in halves, afterwards putting up the sides, the jelly, cool, causes them to adhere; when finished, put in a cream, as for Charlotte Russe. The cream must be nearly set when poured in, or it will run in between the fruit.

BLANC MANGE. To one quart of milk add one ounce of dissolved isinglass, a quarter of a pound of sugar; flavor to your taste. Just bring the milk or cream to a boil, and strain it through flannel. Wine may be added.

JAUNE MANGE. Three fourths of an ounce of isinglass; one half pint of water; add the juice and rind of a lemon; pint of white wine, and sugar to your taste. When cool, add the beaten yolks of four eggs;