PERIGORD PIE.

Line a half-quartern bread tin with buttered paper, then a
lining of the paste, cover the sides and bottom with forcemeat,
sprinkle over with chopped mushrooms, then fill up the inside
with strips of veal, bacon, and any cold chicken or turkey you
may chance to have in the larder, a few truffles, a little grated
nutmeg, pepper and salt, cover the meat over with forcemeat,
and then a paste crust, wash over with egg-wash, and bake for
two hours in a moderate oven ; when baked, fill up the pie with
gravy in which a little gelatine has been dissolved. Let the pie
get cold, then cut out in nice square pieces, not too thick.

JELLIES.

Soak your gelatine thoroughly before using. To three-fourtf
pound opaque gelatine add six quarts of water ; let soak for *
good half hour. Now proceed to make the jelly : Take the gel-
tine, which will have swollen pretty freely by this time, and starvs
it on the side of the stove, add three pounds loaf-sugar, the juic*
often lemons, ? Qall piece of cinamon ; stir these ingredients well
together untiJ *he gelatine and sugar are thoroughly dissolved^
then take fiv< whites of eggs, whisk up in a little water, then adtS
them to the gelatine, and bring steadily to the boil. After it haa
stood a few minutes pass through a flannel jelly-bag ; by pouring
back some of the first through two or three times it will come B
clear as crystal, and be ready to receive the flavors and color
required for table. In ornamenting the moulds for thejelliea
care must be taken to blend the colors artistically; for ex-
ample, a dark-colored jelly or cream would require ornament-
ing with white whipped jelly and light-colored fruits; and a
colored jelly or cream should have a dark-colored jelly or
fruit to ornament it.

WHIPPED JELLY.

Whipped jelly being the principal ornamentation of most jellies
and creams, can easily be made by taking about half a pint of
warm clear jelly, and standing the basin containing it in a
larger vessel of cold water or ice, and well whisking the jelly
with a wire whisk until nearly cold. We will now proceed to
ornament the moulds required for the jellies. For the orange
jetties, pour about a wineglassful of clear jelly in the top of each
mould, and strew a few preserved cherries and blanched pista-
chio nuts in it, stand it in ice-water to get cold quickly ; when
that is set, run in a layer of white whipped jelly, about one inch
thick, and when that is set, fiM up the mould with the orange
jelly a little at a time, taking care not to put it in too hot, and
only a small quantity at a time.

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