Soak one ounce of gelatine f or fifteen minutes in one cup of cold milk, then add two cups and a half of boiling milk. Mix a quarter of a pound of grated chocolate with half a cup of cold milk and add it to the gelatine with six tablespoons of granulated sugar. Place this in a saucepan over the fire and stir constantly until it boils. Remove from the fire, stir in one tablespoon of yanilla extract✪ Chocolate Blanc-mange, and when cooled pour into the moulds, which have previously been rinsed with cold water and sprinkled with granulated sugar. Set in cold place until finn. Serve with liquid cream sauce. Comuoopias One egg will make twelve cornucopias. Mix with it just as much powdered sugar and just as much fiour as the egg meas- ures in a cup. Stir until smooth. Butter some tin sheets. Spread the mixture very thin and a spoonf ul at a time on the sheets. Allow sufficient space for them not to touch. When baked in a quick oven, they should be the size of a saucer. Remove from the sheets and quickly twist them in the shape of a cornucopia. Fili each one with whipped cream. One must work rapidly, else the cake will harden. Oaramel Ousteurd with Ektuoe Half a cup of sugar, six eggs, two tablespoons of water, half a teaspoon of salt, a teaspoon of vanilla, and one quart of milk. Put the sugar in a pan over the fire and stir until it melts and is a light brown. Add the water and stir into a part of the milk, which has been warmed. Beat the eggs, add the salt and vanilla, and the rest of the milk; strain into the milk which has been combined with the sugar and pour into a mould. Set the mould in a pan of warm water and bake thirty or forty minutes. To find out if the custard is dona, 812 MRS. SBELY'a COOK BOOK cut in it with a knife. If the knife cornea out clean, it is done. Serve cold. Oaramel Sauoe Put balf a cup of sugar✪ Custard into a pan and stir oyer the fire till brown. Add half a cup of boiling water and simmer ten minutes. Ooflée Flummery Soak four sheeta of gelatine in two scant pinta of water over night. The next morning set the gelatine over the fire to melt and add a cup of coffee, made of the atrength of two table- apoona of ground coffee. Set away to cool, having aweetened to taate. When the jelly begins to aet, beat the whitea of two egga and a amali half cup of sugar and add it to the jelly, then beat ali until aolid and white. Serve cold. Oroquante of Oranares Remove the peel and white akin from aix orangea. Then divide them by pulling them in amali aections, taking care not to break the akin which envelopa the pulp. Put half a pound of the fineat lump augar into a augar boiler, with juat enough water to cover it, and boil it down until it becomea brittle. To teat it, when it begins to boil up in big bubbles, take a little on the point of a knife and inatantly dip it in cold water. If the augar becomea aet, it ia sufficiently boiled and will eaaily anap in breaking. Remove from the fire. The piecea of orange, atuck on the point of a amali wooden akewer, must be slightly dipped in the augar and arranged at the bottom and round the aides of a plain circular mould, which haa been rubbed lightly with olive oil.✪ Coffée Flummery

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Soak one ounce of gelatine f or fifteen minutes in one cup of cold milk, then add two cups and a half of boiling milk. Mix a quarter of a pound of grated chocolate with half a cup of cold milk and add it to the gelatine with six tablespoons of granulated sugar. Place this in a saucepan over the fire and stir constantly until it boils. Remove from the fire, stir in one tablespoon of yanilla extract, and when cooled pour into the moulds, which have previously been rinsed with cold water and sprinkled with granulated sugar. Set in cold place until finn. Serve with liquid cream sauce. Comuoopias One egg will make twelve cornucopias. Mix with it just as much powdered sugar and just as much fiour as the egg meas- ures in a cup. Stir until smooth. Butter some tin sheets. Spread the mixture very thin and a spoonf ul at a time on the sheets. Allow sufficient space for them not to touch. When baked in a quick oven, they should be the size of a saucer. Remove from the sheets and quickly twist them in the shape of a cornucopia. Fili each one with whipped cream. One must work rapidly, else the cake will harden. Oaramel Ousteurd with Ektuoe Half a cup of sugar, six eggs, two tablespoons of water, half a teaspoon of salt, a teaspoon of vanilla, and one quart of milk. Put the sugar in a pan over the fire and stir until it melts and is a light brown. Add the water and stir into a part of the milk, which has been warmed. Beat the eggs, add the salt and vanilla, and the rest of the milk; strain into the milk which has been combined with the sugar and pour into a mould. Set the mould in a pan of warm water and bake thirty or forty minutes. To find out if the custard is dona, 812 MRS. SBELY'a COOK BOOK cut in it with a knife. If the knife cornea out clean, it is done. Serve cold. Oaramel Sauoe Put balf a cup of sugar into a pan and stir oyer the fire till brown. Add half a cup of boiling water and simmer ten minutes. Ooflée Flummery Soak four sheeta of gelatine in two scant pinta of water over night. The next morning set the gelatine over the fire to melt and add a cup of coffee, made of the atrength of two table- apoona of ground coffee. Set away to cool, having aweetened to taate. When the jelly begins to aet, beat the whitea of two egga and a amali half cup of sugar and add it to the jelly, then beat ali until aolid and white. Serve cold. Oroquante of Oranares Remove the peel and white akin from aix orangea. Then divide them by pulling them in amali aections, taking care not to break the akin which envelopa the pulp. Put half a pound of the fineat lump augar into a augar boiler, with juat enough water to cover it, and boil it down until it becomea brittle. To teat it, when it begins to boil up in big bubbles, take a little on the point of a knife and inatantly dip it in cold water. If the augar becomea aet, it ia sufficiently boiled and will eaaily anap in breaking. Remove from the fire. The piecea of orange, atuck on the point of a amali wooden akewer, must be slightly dipped in the augar and arranged at the bottom and round the aides of a plain circular mould, which haa been rubbed lightly with olive oil.

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..