The economical cook book

Soak half a box of gelatine an hour in a pint of cold water; add to it half a pint of boiling water, a coffeecup of sifted sugar, the juice of six large oranges, the grated rind of one; stir all well together. When sugar and gelatine are dissolved, pour it in a mould and set it on the ice. * Wine Jelly. To a box of gelatine add a pint of cold water, the juice of three and the rind of one lemon ; let it stand an hour, then add two and a half pints of boiling water and two pounds and two ounces of sifted sugar; stir until the sugar is entirely dissolved, then strain it through a thin cloth, and add a large tumbler of good cooking wine and five tablespoonsful of brandy ; set it in a cool place. It will be ready for use in twenty-four hours. * A Frozen Dessert A pint and a half of cream, rind of one orange grated, the juice of two, a quarter of a pound of stale macaroons grated fine, six ounces of sugar; whip the cream and stir all in it, and freeze like ice cream. Bird's Vest This is a pretty dessert, and must be prepared the day before you want it. Soak half a box of gelatine in half a pint of cold water for one hour, pour on it a pint of boiling water, add a pound of sifted sugar, and the juice of two fresh lemons, with the rind of one grated ; stir all together until the sugar is dissolved, then strain it through a thin cloth, add a teacup of wine, and pour it into a glass dish. Cut the rind from three lemons very thin with a sharp knife, divide it in narrow strips and as long as you can get them ; cover them in a sauce-pan with cold water, and simmer until tender; strain off the water, add to them a small teacup of sifted sugar, the juice of a lemon, and half a cup of boiling water, and simmer until the rind is clear (about twenty minutes); take out the peel and drain on a sieve. PASTRY, PUDDINGS, Ac. 217 For the eggs, boil a quart of milk, sweeten it to your taste, and stir in it whilst boiling four tablespoons heaping full of corn starch mixed in a little cold milk or water, boil it four minutes, stirring all the time, flavor with two teaspoonsful of extract of vanilla; empty as many eggs of their contents through a small hole in one end as you have persons at the table, wash them out with cold water, and fill them through the little aperture with the blanc-mange, and stand them to cool in a basin of bran until you want them. Next morning lay the lemon-peel around on the top of the jelly in the shape of a nest, break the shells from the blanc-mange, and arrange them in it and serve. Apple Bird's Vest Peel juicy tart apples, slice very thin a quart-measure of them, put them in a buttered pudding-dish or shallow tin pan, pour over them a teacup of hot water. Make a stiff batter of a pint of sour milk, a little salt, a piece of butter the size of a walnut, and flour to form the batter. Put in last a teaspoonful of soda in a little hot water ; if in a flat tin, it will bake in half an hour ; longer if in a pudding-dish. Serve with butter, sugar and cream. ♦Trifle.