The new practical housekeeping

Chocolate Jelly. — Two pints cream, three ounces sugar, four ounces chocolate, grated ; boil all together, stirring well until fine and frothy, add three-fourths ounces gelatine, stir until thoroughly dissolved, turn into mold and let cool on ice. Cider Jelly. — One package of gelatine, grated rind of one lemon and juice of three ; ada one pint cold water, and let stand one hour ; then add two and one-half pounds loaf sugar, three pints boiling water, and one pint cider, put into molds and set in a cool place. Corn Starch Jelly. — Wet five tablespoons corn-starch, one cup sugar, and pinch of salt with cold water, and add one teaspoon lemon or vanilla extract for flavoring ; stir the mixture into one quart boiling water and boil five minutes, stirring all the while ; pour into cups previously dipped into cold water. This quantity will fill six or seven cups. It wished richer, milk may be used instead of water. Good for invalids Fruit Jelly. — Soak a box of gelatine one hour in pint cold water ; when well soaked pour on a pint boiling water : then put in a quart of any kind of fruit, strawberries, raspberries or cherries are nice; add half cup sugar and one spoonful lemon juice ; pour into a mold, and when cold eat with cream and sugar or whipped cream. It is delicious. Lemon Jelly. — Soak half a box gelatine one hour in cold water ; add nearly a pint boiling water, one and a half cups sugar, a little salt, and the grated rind and juice of three lemons through a flannel jelly bag ; set on the stove till it boils, then strain it into glasses, and when cold serve with whipped cream heaped on top. For Lemon DESSEKT JELLIES. "'^^ Snow Jelly dissolve a box gelatine in nearly a quart boiling water, add the jiuce of five lemons and enough sugar to sweeten to taste : strain and set aside until nearly cool. Beat whites of five egge and , whip into the jelly ; turn into a mold and let stand until cool. After it becomes solid, turn out and decorate with pieces of red jelly. Orange Jelly. — Two quarts water, four ounces gelatine, nine oranges and three lemons, a pound sugar, whites of three eggs ; soak gelatine in pint of water, boil the three pints water and sugar together, skim well, add dissolved gelatine, orange and lemon juice, and beaten whites ; let come to a boil, skim carefully, boil until it jellies, and pour into mold. The eggs may be omitted, when the jelly must be strained. The grated rind of one orange put in with the juice gives a fine flavor, or some of the sugar may be rubbed on the rinds. A very attractive way of serving is to keep the orange rinds whole by removing juice and pulp with the handle of a teaspoon from a small opening in one end, drain and wipe them dry. Use the juice for the jelly, made as above without the eggs, and carefully strained ; then color one-half of it I pink with a few drops cochineal coloring, ' let stand until nearly cold, and fill the rinda with alternate stripes of the pink and white jellies. WTien perfectly cold cut into quarters and pile tastefully on a dish with tufts of green leaves interspersed. CalPs Foot, or any variety of jelly, or different blanc-manges, may be used at choice to fill the rinds ; the colors, however, should contrast as much as possible.