Virginia Cookery-book

Two quarts of rich milk, four ounces of grated chocolate, three-quarters of a pound of white sugar, and two ounces of gelatine, which is the quantity contained in one box. Dissolve the gelatine in one pint of water ; boil the milk, chocolate, and sugar together for three minutes, then add the gelatine and a teaspoonful of vanilla extract, and let it boil for a few minutes ; pour into moulds. Jelly without Wine. To two ounces of gelatine put half a gallon of water, a pound and a half of sugar (white or brown, according to the color desired), the whites of three eggs well beaten ; the juice and thinly -pared rinds of six lemons, with a teaspoonful of mace and a stick of cinnamon also, if the flavor is not objected to. Let the gelatine be well softened in part of the water, cold, then mix everything together and boil until a clear place opens in the middle and the scum moves to one side. Drip through a flannel jelly-bag placed in a jelly-strainer, with the usual carefulness not to shake. Bavarian Cream. Pour on half a box of gelatine a small cup of milk, and leave it in a bowl to stand until soft. Meanwhile make a quart of good custard, into which, while on the fire, put the softened gelatine. Take a good pint of cream flavored with wine and sugar as for syllabub, and as soon as the custard is cool and begins to stiffen whip the cream, putting it into the custard as fast as it froths, and have some one to beat it hard as you add the whipped cream, a spoonful at a time. The custard must be flavored mildly with vanilla. N.B. — ^The proportions of cream and custard may be reversed, if your dairy admits of the change. A Pretty Supper-dish of Jelly. Fill a deep glass bowl half full of jelly ; have as many small fish-moulds as will conveniently lie in it ; fill them with blanc-mange ; when they are cold, and the jelly set, lay them on it as if going in different directions ; put in a little more jelly, and let it get cold, to keep the fish in their places, then fill the dish so as to cover them. The jelly may be made either of gelatine or hog's feet, very light-colored, and perfectly transparent. To Make a "Hen's Nest." Get five small eggs, make a hole at one end and empty the shells ; fill them with blanc-mange ; when stiff and cold, take off the shells, pare the yellow rind very thin from six lemons, boil them in water till tender, then cut them in thin strips to resemble straw, and preserve them with sugar ; fill a small deep dish half full of nice jelly ; when it is set put the straw on in form of a nest, and lay the eggs in it. It is a beautiful dish for a dessert or supper. Carrageen Moss Blanc-mange. Boil one handful of moss in a quart of new milk ; flavor it with a cupful of white sugar and a few drops of vanilla or rose extract, then strain it and put it into wetted moulds, where it will harden to a consistency like that of blanc-mange. Carrageen or Irish moss is a kind of lichen growing freely on the coast of Ireland, and thought to have peculiariy strengthening virtues when joined with milk and made into food, besides having a most delicate and pleasant flavor of its own. It may be procured at any well-furnished drug-store. Chocolate Charlotte-Russe.