ORANGE JELLY.

Dissolve one ounce Nelson’s opaque gelatine in one pint of
cold water for two hours, then add eight ounces white sugar, the
juice of one lemon, and half a pint of boiling water ; place on
the fire until the gelatine is all melted, add the juice of five
oranges and one drop of cochineal, strain through a piece of
muslin and pour into a mould, and put into a cool place to set.
When wanted, dip the mould into warm water for a few seconds,
wipe dry with a clean cloth, and turn gently into a silver or
glass dish. Ornament with a few natural flowers, if procurable.

SAVARIN OF GREENGAGES WITH VVHIPT CREAM.

Take half a pint of milk, make it warm, add four ounces
sugar, and one-half ounce German yeast, and two ounces flour ;
well mix together, and stand in a warm place to rise ; then put
one pound flour on the paste-board, rub in one-half pound butter,
bring into a heap in the centre of the board, and with the hand
scoop a hole in the centre ; then place in the hollow the yolks
of five eggs, and a glass of noyeau and the ferment; mix into a
smooth compact dough, add four ounces picked sultanas, a few
dried cherries, and a little chopped mixed peel ; wel 1 butter a
large mould having a hollow in the centre, three parts fill the
mould with the dough, and then stand it in a warm place to
prove ; when it has risen near the top of the mould, place a band
of buttered paper round it, and bake in a moderate oven for
about forty minutes, more or less, according to the heat of the
oven ; when cooked, turn out of the mould, and let get partly
cold ; fill the hollow with a tin of greengages preserved in syrup,
and on the top put a little whipt cream, ancl just before sending
to table, throw a few nonpareils on the top of the cream.

RUSSIAN SALAD.

Take about eight medium-sized potatoes, nicely boiled and
floury ; peel, and while hot, with a silver fork break them into
little pieces about the size of small nuts. Boil hard about five
or six eggs, chop the yolks and whites separately ; take about
half a tumbler of best Lucca oil, a little vinegar, pepper, salt,
capers ; a couple of chopped anchovies, if for a fish salad, or the
liver of a fowl bruised in the sauce, if for fowl, is a great im-
provement ; if the latter, chop the meat into small pieces ; or,
if fish, shred it into little bits. Take half the eggs and mix
with the sauce, place it in the dish you intend serving it in ;
smooth the surface, cover it lightly with the remainder of the
chopped eggs, and garnish with pickles and beet-root.

Tags: cooking recipes, Misc Recipes, special recipes, webkinz recipes, healthy recipes