CHERRY JELLY.

Ingredients : Two ounces Nelson’s opaque gelatine, four
lemons, half a pound sugar, one pint and a half of water, the
whites of three eggs, half a glass of noyeau, one drop of essence
of almonds, and a little cochineal. Soak the gelatine in the
water for one hour, then add the juice of four lemons, the sugar,
and the whites of three eggs whisked in a little cold water ; stir
all together gently over the fire until boiling ; let it settle a few
minutes, then pass through a flannel jelly-bag, pouring it back
a few times, until quite clear ; then add half a glass of noyeau,
one drop of essence of almonds, and color a light red with cochi-
neal. Pour into a mould and let set ; when required, dip the
mould in warm water for a few seconds, and wipe with a cloth
and turn on to a glass or silver dish.

EGYPTIAN CREAM.

Ingredients : Half a pint of cream, one lemon, half a glass
of noyeau, one ounce isinglass, a little cochineal, half a pint of
clear jelly, the same as the foregoing recipe. Pour the clear
jelly into a plain mould and let it set ; when set, turn it out on
to a’dish, and keep very cold. Whisk up half a pint of cream
very stiff, then divide it uito two parts, (one flavor lemon, the
other noyeau,) colored with cochineal ; dissolve one ounce isin-
glass in a little hot water, and add half of it to the lemon cream ;
well whisk in with a little finely -powdered sugar, and pour in
the mould the jelly was turned out of; when set, turn it out on
to a dish, then sweeten the noyeau cream, add the dissolved
isinglass, and set in the mould the lemon was turned out of;
then cut each layer into six pieces, and work them alternately
back into the mould ; pour in a little liquid jelly and let set ;
turn out the same as before described.

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