Nelson's Home Comforts - free ebook by Mary Hooper

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Nelson's Home Comforts

Mary Hooper

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NELSON'S HOME COMFORTS.

NELSON'S HOME COMFORTS.

THIRTEENTH EDITION. REVISED AND ENLARGED By MARY HOOPER, AUTHOR OF "LITTLE DINNERS," "EVERY-DAY MEALS," "COOKERY FOR INVALIDS," ETC. ETC. London: G. NELSON, DALE &amp; CO., LIMITED, 14, DOWGATE HILL. 1892. Skip to Table of Contents ANY OF NELSON'S SPECIALITIES MENTIONED IN THIS BOOK MAY BE OBTAINED FROM W. CHAPLIN &amp; SONS, 19 &amp; 20, WATERLOO PLACE, SOUTHAMPTON. PLEASE SEND, S.W.R. They are also Sold by Grocers, Chemists, Italian Warehousemen, etc., throughout the World. Should

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PREFACE.

PREFACE.

In presenting our friends and the public with the thirteenth edition of our "Home Comforts," we have the pleasure to remark that so greatly has the book been appreciated, that the large number of FIVE HUNDRED THOUSAND copies has been called for. The value of the Jubilee Edition was enhanced by some new recipes; these are repeated in the present edition, to which, also, some valuable additions have been made. Since the introduction of our Gelatine by the late Mr. G. Nelson, more than fifty years

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BEEF AND ONION SOUP.

BEEF AND ONION SOUP.

A pint of very good soup can be made by following the directions which accompany each tin of Nelson's Beef and Onion Soup, viz. to soak the contents in a pint of cold water for fifteen minutes, then place over the fire, stir, and boil for fifteen minutes. It is delicious when combined with a tin of Nelson's Extract of Meat, thus producing a quart of nutritious and appetising soup....

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NELSON'S MULLIGATAWNY SOUP.

NELSON'S MULLIGATAWNY SOUP.

Soaked in cold water for a quarter of an hour, and then boiled for fifteen minutes, Nelson's Mulligatawny Soup is very appetising and delicious. It should be eaten with boiled rice; and for those who like the soup even hotter than that in the above preparation, the accompanying rice may be curried. In either case the rice should be boiled so that each grain should be separate and distinct from the rest....

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BEEF, LENTIL, AND VEGETABLE SOUP.

BEEF, LENTIL, AND VEGETABLE SOUP.

Pour one quart of boiling water upon the contents of a tin of Nelson's Soup of the above title, stirring briskly. The water must be boiling. A little seasoning of salt and pepper may be added for accustomed palates. This soup is perfectly delicious if prepared as follows: Cut two peeled onions into quarters, tie them in a muslin bag, and let the soup boil for twenty minutes with them. Take out the bag before serving the soup....

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BEEF, PEA, AND VEGETABLE SOUP.

BEEF, PEA, AND VEGETABLE SOUP.

The directions printed on each packet of Nelson's Beef, Pea, and Vegetable Soup produce a satisfactory soup, but even this may be improved by the addition of the contents of a tin of Nelson's Extract of Meat and a handful of freshly-gathered peas. It is perhaps not generally known that pea-pods, usually thrown away as useless, impart a most delicious flavour to soup if boiled fast for two or three hours in a large saucepan, strained, and the liquor added to the soup, stock, or beef tea....

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BEEF TEA AS A SOLID.

BEEF TEA AS A SOLID.

Soak the contents of a tin of Nelson's Beef Tea in a gill of water for ten minutes. Add to this the third of an ounce packet of Nelson's Gelatine, which has been soaked for two or three hours in half-a-pint of cold water. Put the mixture in a stewpan, and stir until it reaches boiling-point. Then put it into a mould which has been rinsed with cold water. When thoroughly cold, this will turn out a most inviting and extremely nutritious dish....

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CLEAR VERMICELLI SOUP.

CLEAR VERMICELLI SOUP.

Boil two minced onions in a quart of the liquor in which a leg of mutton has been boiled, skim well, and when the vegetables are tender strain them out. Pass the soup through a napkin, boil up, skim thoroughly, and when clear add the contents of a tin of Nelson's Extract of Meat, stirring until dissolved. Boil two ounces of vermicelli paste in a pint of water until tender. Most shapes take about ten minutes. Take care that the water boils when you throw in the paste, and that it continues to do

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SOUP JULIENNE.

SOUP JULIENNE.

Wash and scrape a large carrot, cut away all the yellow parts from the middle, and slice the red outside of it an inch in length, and the eighth of an inch thick. Take an equal quantity of turnip and three small onions, cut in a similar manner. Put them in a stewpan with two ounces of butter and a pinch of powdered sugar; stir over the fire until a nice brown colour, then add a quart of water and a teaspoonful of salt, and let all simmer together gently for two hours. When done skim the fat off

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BROWN RABBIT SOUP CLEAR.

BROWN RABBIT SOUP CLEAR.

Fry a quarter of a pound of onions a light brown; mince a turnip and carrot and a little piece of celery; boil these until tender in three pints of the liquor in which a rabbit has been boiled, taking care to remove all scum as it rises; strain them out, and then pass the soup through a napkin. The soup should be clear, or nearly so, but if it is not, put it in a stewpan, boil and skim until bright; then throw in the contents of a tin of Nelson's Extract of Meat, soaked for a few minutes; stir u

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HARE SOUP.

HARE SOUP.

Half roast a hare, and, having cut away the meat in long slices from the backbone, put it aside to make an entrée . Fry four onions; take a carrot, turnip, celery, a small quantity of thyme and parsley, half-a-dozen peppercorns, a small blade of mace, some bacon-bones or a slice of lean ham, with the body of the hare cut up into small pieces; put all in two quarts of water with a little salt. When you have skimmed the pot, cover close and allow it to boil gently for three hours, then strain it;

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MULLIGATAWNY SOUP.

MULLIGATAWNY SOUP.

English cooks generally err in making both mulligatawny and curries too hot. It is impossible to give the exact quantity of the powder, because it varies so much in strength, and the cook must therefore be guided by the quality of her material. Mulligatawny may be made cheaply, and be delicious. The liquor in which meat or fowl has been boiled will make a superior soup, and fish-liquor will answer well. Slice and fry brown four onions, quarter, but do not peel, four sharp apples; boil them in th

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THIN MULLIGATAWNY SOUP.

THIN MULLIGATAWNY SOUP.

To a quart of the liquor in which a fresh haddock has been boiled, add half-a-pint of water in which onions have been boiled. Stir into this, after it has been skimmed, and whilst boiling, the contents of a tin of Nelson's Extract of Meat, and a teaspoonful of curry-powder; let it boil up; add the juice of half a lemon and serve....

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BROWN ARTICHOKE SOUP.

BROWN ARTICHOKE SOUP.

Wash, peel, and cut into slices about half-an-inch thick two pounds of Jerusalem artichokes. Fry them in a little butter until brown; fry also brown half-a-pound of sliced onions. Put these to boil in two quarts of water with two turnips, a carrot sliced, two teaspoonfuls of salt, and one of pepper. When the vegetables are tender drain the liquor, set it aside to cool, and remove all fat. Pass the vegetables through a fine sieve to a nice smooth purée . Those who possess a Kent's "triturating st

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TURTLE SOUP.

TURTLE SOUP.

This soup is so often required for invalids, as well as for the table, that an easy and comparatively inexpensive method of preparing it cannot fail to be acceptable. Nelson's Beef Tea or Extract of Meat will be used instead of fresh beef, and Bellis's Sun-dried Turtle instead of live turtle. If convenient it is desirable to soak the dried turtle all night, but it can be used without doing so. Put it on to boil in the water in which it was soaked, in the proportion of one quart with a teaspoonfu

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MOCK TURTLE SOUP.

MOCK TURTLE SOUP.

This, like real turtle soup, can be made of Nelson's Extract of Meat and Bellis's Mock Turtle Meat. Boil the contents of a tin of this meat in water or stock, salted and flavoured with vegetables and turtle herbs, until tender. Finish with Nelson's Extract of Meat, and as directed for turtle soup....

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GRAVY.

GRAVY.

For roast meat, merely dissolve, after a little soaking, a tin of Nelson's Extract of Meat in a pint of boiling water. For poultry or game, fry two onions a light brown, mince a little carrot and turnip, put in half a teaspoonful of herbs, tied in muslin, and boil until tender, in a pint of water. Strain out the herbs, let the liquor boil up, stir in the contents of a tin of Nelson's Extract of Meat, and if the gravy is required to be slightly thickened, add a small teaspoonful of potato-flour m

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GLAZE.

GLAZE.

Soak in a small jar the contents of a tin of Nelson's Extract of Meat in rather less than a gill of cold water. Set the jar over the fire in a saucepan with boiling water, and let the extract simmer until dissolved. This is useful for strengthening soups and gravies, and for glazing ham, tongues, and other things. The recipes we are now giving are suitable for dinner, supper, or breakfast dishes, and will be found especially useful for the latter meal, as there is nothing more desirable for brea

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FRIED SOLE.

FRIED SOLE.

Soles weighing from three-quarters of a pound to a pound are the most suitable size for frying whole. If it is desired to have the fish juicy and with their full flavour, do not have them skinned. The black side of the soles will not of course look so well, or be so crisp, as the white side, but this is of little consequence compared to the nourishment sacrificed in removing the skin. Have the soles scraped, wipe them, put a tablespoonful of vinegar in a dish, pass the fish through it, and let t

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FILLETED SOLES.

FILLETED SOLES.

It is better for the cook to fillet the soles, for there is often much waste when it is done by the fishmonger. Having skinned the fish, with a sharp knife make an incision down the spine-bone from the head to the tail, and then along the fins; press the knife between the flesh and the bone, bearing rather hard against the latter, and the fillets will then be readily removed. These can now be dressed in a variety of ways; perhaps the most delicate for breakfast is the following:...

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FILLETS OF SOLE SAUTÉS.

FILLETS OF SOLE SAUTÉS.

Having dried the fillets, divide them into neat pieces two or three inches long; dip them in the beaten yolk of egg, and then in seasoned bread-crumbs. Make a little butter hot in the frying-pan, put in the fillets and cook them slowly until brown on one side, then turn and finish on the other....

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FILLETS OF SOLE FRIED.

FILLETS OF SOLE FRIED.

These may either be rolled in one piece or divided into several, as in the foregoing recipe. In either case egg and crumb them thoroughly, place them in the wire-basket as you do them, which immerse in fat hot enough to crisp bread instantly. When done, put the fillets on paper to absorb any grease clinging to them, and serve as hot as possible. All kinds of flat fish can be filleted and cooked by these recipes, and will usually be found more economical than serving the fish whole. It is also ec

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FILLETS OF SOLE WITH LOBSTER.

FILLETS OF SOLE WITH LOBSTER.

Thin and fillet a pair of soles, each weighing about a pound. Roll the fillets, secure them with thread, which remove before serving; put them in a stewpan with two ounces of sweet butter, cover closely, and allow them to cook at a slow heat for twenty minutes or until tender, taking care to keep them from getting brown. Prepare a sauce by boiling a quarter of a pound of veal cutlet and the bones of the fish in half-a-pint of water. When reduced to a gill, strain and take off all fat from the sa

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BAKED WHITING.

BAKED WHITING.

Small whiting answer well for this purpose. Tie them round, the tail to the mouth, dip them in dissolved butter, lightly sprinkle with pepper and salt, strew them with pale raspings, put them in a baking-dish with a little butter, and bake in a quick oven for a quarter of an hour....

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COD CUTLETS.

COD CUTLETS.

A cheap and excellent dish is made by filleting the tail of cod, egging and crumbing the pieces and frying them. Get about a pound and a half of the tail of a fine cod; with a sharp knife divide the flesh from the bone lengthways, cut it into neat pieces as nearly of a size as you can, and flatten with a knife. Dip in egg, then in crumbs mixed with a little flour, pepper, and salt. It is best to fry the cutlets in the wire-basket in plenty of fat, but if this is not convenient they can be done i

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FRIED HERRINGS.

FRIED HERRINGS.

Take care the fish is well cleaned, without being split. Two or three hours before cooking, lightly sprinkle with salt and pepper; when ready to cook, wipe and flour the herrings. Have ready in the frying-pan as much fat at the proper temperature as will cover the herrings. Cook quickly at first, then moderate the heat slightly, and fry for ten to twelve minutes, when they should be crisp and brown. When done, lay them on a dish before the fire, in order that all fat and the fish-oil may drain f

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ROLLED HERRINGS.

ROLLED HERRINGS.

Choose the herrings with soft roes. Having scraped and washed them, cut off the heads, split open, take out the roes, and cleanse the fish. Hold one in the left hand, and, with thumb and finger of the right, press the backbone to loosen it, then lay flat on the board and draw out the bone; it will come out whole, leaving none behind. Dissolve a little fresh butter, pass the inner side of the fish through it, sprinkle pepper and salt lightly over, then roll it up tightly with the fin and tail out

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GALANTINE OF FISH.

GALANTINE OF FISH.

Procure a fine large fresh haddock and two smaller, of which to make forcemeat. Take off the head and open the large fish. Carefully press the meat from the backbone, which must be removed without breaking the skin; trim away the rough parts and small bones at the sides. Cover the inside of the fish with a layer of forcemeat, and at intervals place lengthways a few fillets of anchovies, between which sprinkle a little lobster coral which has been passed through a wire sieve; fold the haddock int

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FILLETS OF SOLE EN ASPIC.

FILLETS OF SOLE EN ASPIC.

Aspic jelly, or meat jelly, may be made very good, and at a moderate cost, by boiling lean beef or veal in water with a little vegetable and spice. To make it according to the standard recipes is so expensive and tedious that few persons care to attempt it. The following directions will enable a cook to make an excellent and clear aspic. Cut two pounds of lean beefsteak or veal cutlet into dice, put it on in two quarts of cold water, and as soon as it boils, take off the scum as it rises. Let it

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COLLARED EELS.

COLLARED EELS.

Clean and boil the eels in water highly seasoned with pepper and salt, an onion, bay-leaf, a clove, and a little vinegar. When the eels are done enough, slip out the bones and cut them up into pieces about two inches long. Take the liquor in which the fish is boiled, strain it, let it boil in the stewpan without the lid, skimming it until it becomes clear. Dissolve a quarter of an ounce of Nelson's Gelatine to each half-pint of the fish gravy, and boil together for a minute, let it then stand un

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MUTTON CUTLETS.

MUTTON CUTLETS.

Taken from the neck, mutton cutlets are expensive, but those from the loin will be found not only convenient, but to answer well at a smaller cost. First remove the under-cut or fillet from about two pounds of the best end of a loin of mutton, cut off the flap, which will be useful for stewing, and it is especially good eaten cold, and then remove the meat from the bones in one piece, which divide with the fillet into cutlets about half-an-inch thick. Egg them over and dip them in well-seasoned

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ROULADES OF MUTTON.

ROULADES OF MUTTON.

Remove the fillet from a fine loin of mutton, trim away every particle of skin, fat, and gristle. Flatten the fillet with a cutlet-bat, and cut it lengthways into slices as thin as possible; divide these into neat pieces about three inches long. Sprinkle each with pepper, salt, and finely-chopped parsley, roll them up tightly, then dip in beaten egg, and afterwards in finely-sifted bread-crumbs mixed with an equal quantity of flour and highly seasoned with pepper and salt. As each roulade is thu

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MUTTON COLLOPS.

MUTTON COLLOPS.

Cut neat thin slices from a leg of either roasted or boiled mutton, dip them in yolk of egg and in fine dry bread-crumbs to which a little flour, pepper, and salt have been added. Heat enough butter in a small frying-pan to just cover the bottom, put in the slices of mutton and cook them very slowly, first on one side then on the other, until they are brown. Garnish the dish on which the mutton is served with some fried potatoes or potato chips....

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MUTTON SAUTÉ.

MUTTON SAUTÉ.

Put a little butter or bacon fat in the frying-pan, sprinkle pepper and salt over slices of cold mutton, and let them get hot very slowly. The mutton must be frequently turned, and never allowed to fry. When turned in the pan for the last time sprinkle a little chopped parsley on the upper side; remove the slices carefully on to a hot dish, pour the fat in the pan over, and serve....

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COLD MUTTON POTTED.

COLD MUTTON POTTED.

Cut up the mutton, being careful to free it from all sinew and skin; chop or pound it with half its weight of cooked bacon until it is as fine as desired. Season with a little pepper, salt, and allspice, put it into a jar, which set in a saucepan of water over the fire until the meat is hot through. When taken up stir occasionally until cool, then press it into little pots, and pour clarified butter or mutton fat over the top. If liked, a little essence of anchovy may be added to the seasoning..

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MUTTON PIES.

MUTTON PIES.

Mince a quarter of a pound of underdone mutton, taking care to have it free from skin and fat. Mix with it a tablespoonful of rich gravy—that which is found under a cake of dripping from a joint is particularly suitable for this purpose—add a few drops of essence of anchovy, a pinch of cayenne pepper, and a small teaspoonful of minced parsley. If necessary add salt. Line four patty-pans with puff paste, divide the mutton into equal portions and put it into the pans, cover each with a lid of past

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OX BRAIN.

OX BRAIN.

Having carefully washed the brain, boil it very fast, in order to harden it, in well-seasoned gravy. When it is done, take it out of the gravy and set it aside until cold. Cut it either in slices or in halves, dip each piece in egg, then in bread-crumbs well seasoned with dried and sifted parsley, pepper, and salt, fry them in a little butter until brown. The gravy having become cold, take off the fat, and boil it in a stewpan without a lid until it is reduced to a small quantity; pour it round

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BRAIN FRITTERS.

BRAIN FRITTERS.

Carefully wash an ox brain, and boil it for a quarter of an hour in well-seasoned stock. When the brain is cold, cut it into slices as thin as possible, dip each of them in batter, drop them as you do them into a stewpan half-full of fat at a temperature of 430°, or that which will brown instantly a piece of bread dipped into it. To make the batter, mix two large tablespoonfuls of fine flour with four of cold water, stir in a tablespoonful of dissolved butter or of fine oil, the yolk of an egg,

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MARROW TOAST.

MARROW TOAST.

Let the butcher break up a marrow-bone. Take out the marrow in as large pieces as possible, and put them into a stewpan with a little boiling water, rather highly salted. When the marrow has boiled for a minute, drain the water away through a fine strainer. Have ready a slice of lightly-toasted bread, place the marrow on it, and put it into a Dutch oven before the fire for five minutes, or until it is done. Sprinkle over it a little pepper and salt, and a small teaspoonful of parsley, chopped fi

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CHICKEN IN ASPIC JELLY.

CHICKEN IN ASPIC JELLY.

Cut the white part of a cold boiled chicken, and as many similar pieces of cold ham, into neat rounds, not larger than a florin. Run a little aspic jelly into a fancy border mould, allow it to set, and arrange a decoration of boiled carrot and white savoury custard cut crescent shape, dipping each piece in melted aspic. Pour in a very little more jelly, and when it is set place the chicken and ham round alternately, with a sprig of chervil, or small salad, here and there. Put in a very small qua

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VEAL CUTLETS IN WHITE SAUCE.

VEAL CUTLETS IN WHITE SAUCE.

Cut six or seven cutlets, about half-an-inch thick, from a neck of veal, braise them in half-a-pint of good white stock with an onion, a small bunch of herbs, a bacon bone, and two or three peppercorns, until they are done. Let the cutlets get cool in the liquor, then drain them. Strain the liquor and make a white sauce with it; add a tablespoonful of thick cream and a quarter of an ounce of Nelson's Gelatine, dissolved in a gill of milk; season with salt and cayenne pepper, stirring occasionall

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KIDNEYS SAUTÉS.

KIDNEYS SAUTÉS.

Like many other articles of diet, kidneys within the last ten years have been doubled in price, and are so scarce as to be regarded as luxuries. The method of cooking them generally in use is extravagant, and renders them tasteless and indigestible. Kidneys should never be cooked rapidly, and those persons who cannot eat them slightly underdone should forego them. One kidney dressed as directed in the following recipe will go as far as two cooked in the ordinary manner—an instance, if one were n

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TINNED KIDNEYS WITH MUSHROOMS. (Tomoana Brand.)

TINNED KIDNEYS WITH MUSHROOMS. (Tomoana Brand.)

Dry a half-tin of champignons in a cloth, or, if convenient, prepare a similar quantity of fresh button mushrooms; add to these a few pieces of dried mushrooms, previously soaked for ten minutes in tepid water, put them into a stewpan with a slice of butter, and stir constantly for six minutes, then add two or three kidneys cut in small neat pieces, in the shape of dice is best, and continue stirring until the kidneys are hot through, taking care to do them slowly; at the last moment season with

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KIDNEYS WITH PICCALILLI SAUCE. (Tomoana Brand.)

KIDNEYS WITH PICCALILLI SAUCE. (Tomoana Brand.)

Take the kidneys out of the gravy, and cut them into six slices. Mix a small teaspoonful of curry powder with three teaspoonfuls of fine flour and a small pinch of salt. Dip each slice in this mixture, and when all are done put them in the frying-pan with a little butter, and let them get slowly hot through. When done, put the kidneys in the centre of a hot dish, and pour round them a sauce made as follows: Boil up the gravy of the kidneys, and stir into it sufficient minced piccalilli pickles t

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BROILED KIDNEYS.

BROILED KIDNEYS.

These are quite an epicure's dish, and care must be taken to cook them slowly. Having skinned the kidneys (they must not be split or cut) dip them for a moment in boiling fat, place them on the gridiron over a slow fire, turning them every minute. They will take ten to fifteen minutes to cook, and will be done as soon as the gravy begins to run. Place them on a hot dish rubbed over with butter, salt and pepper them rather highly. It must be understood that kidneys thus cooked ought to have the g

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LAMB'S FRY.

LAMB'S FRY.

A really proper fry should consist not only of sweetbreads and liver, but of the heart, melt, brains, frill, and kidneys, each of which requires a different treatment. It is quite as easy to cook a fry properly as to flour and fry it hard and over-brown, as is too frequently done. Trim the sweetbreads neatly, and simmer them for a quarter of an hour in good white stock with an onion. When they are done take them up and put the brains in the gravy, allowing them to boil as fast as possible in ord

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LAMB'S SWEETBREADS.

LAMB'S SWEETBREADS.

These make an admirable breakfast dish, and can be partly prepared over-night. Trim and wash the sweetbreads, put them into a saucepan with sufficient well-flavoured stock to cover them, a minced onion and a sprig of lemon-thyme; boil gently for fifteen minutes, or a little longer if necessary. Take them up, drain, dip in egg and finely-sifted bread-crumbs mixed with a little flour, pepper, and salt. Fry very carefully, so as not to make it brown or hard, some small slices of bacon, keep warm wh

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VEAL À LA CASSEROLE.

VEAL À LA CASSEROLE.

For this dish a piece of the fillet about three inches thick will be required, and weighing from two to three pounds. It should be cut from one side of the leg, without bone; but sometimes butchers object to give it, as cutting in this manner interferes with cutlets. In such a case a piece must be chosen near the knuckle, and the bone be taken out before cooking. For a larger party, a thick slice of the fillet, weighing about four pounds, will be found advantageous. With a piece of tape tie the

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BROWN FRICASSÉE OF CHICKEN.

BROWN FRICASSÉE OF CHICKEN.

This is a brown fricassée of chicken, and is an excellent dish. No doubt the reason it is so seldom given is that, although easy enough to do, it requires care and attention in finishing it. Many of the best cooks, in the preparation of chickens for fricassée, cut them up before cooking, but we prefer to boil them whole, and afterwards to divide them, as the flesh thus is less apt to shrink and get dry. The chicken can be slowly boiled in plain water, with salt and onions, or, as is much better,

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CHICKEN SAUTÉ.

CHICKEN SAUTÉ.

Put any of the meat of the breast or of the wings without bone into a frying-pan with a little fresh butter or bacon fat. Cook them very slowly, turning repeatedly; if the meat has not been previously cooked it will take ten minutes, and five minutes if a réchauffé . Sprinkle with pepper, and serve with mushrooms or broiled bacon. The legs of cooked chickens are excellent sautés , but they should be boned before they are put into the pan....

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POTATO HASH.

POTATO HASH.

Put some cold potatoes chopped into the frying-pan with a little fat, stir them about for five minutes, then add to them an equal quantity of cold meat, cut into neat little squares, season nicely with pepper and salt, fry gently, stirring all the time, until thoroughly hot through....

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DRY CURRY.

DRY CURRY.

Fry a minced onion in butter until lightly browned, cut up the flesh of two cooked chicken legs, or any other tender meat, into dice, mix this with the onions, and stir them together over the fire until the meat is hot through; sprinkle over it about a small teaspoonful of curry-powder, and salt to taste. Having thoroughly mixed the meat with the curry-powder, pour over it a tablespoonful of milk or cream, and stir over the fire until the moisture has dried up. Celery salt may be used instead of

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CROQUETTES.

CROQUETTES.

Croquettes of all kinds, fish, game, poultry or any delicate meats, can be successfully made on the following model: Whatever material is used must be finely minced or pounded. Care is required in making the sauce, if it is too thin it is difficult to mould the croquettes, and ice will be required to set it. Croquettes of game without any flavouring, except a little salt and cayenne, are generally acceptable as a breakfast dish. Preserved lobster makes very good croquettes for an entrée , and sm

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MEAT CAKES À L'ITALIENNE.

MEAT CAKES À L'ITALIENNE.

Mix very fine any kind of cold meat or chicken, taking care to have it free from skin and gristle, add to it a quarter of its weight of sifted bread-crumbs, a few drops of essence of anchovy, a little parsley, pepper and salt, and sufficient egg to moisten the whole. Flour your hands, roll the meat into little cakes about the size of a half-crown piece, then flatten the cakes with the back of a spoon, dip them in egg and fine bread-crumbs, and fry them in a little butter until lightly browned on

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RAISED PORK PIE.

RAISED PORK PIE.

Take a pound of meat, fat and lean, from the chump end of a fine fore-loin of pork, cut it into neat dice, mix a tablespoonful of water with it, and season with a large teaspoonful of salt and a small one of black pepper. To make the crust, boil a quarter of a pound of lard or clarified dripping in a gill and a half of water, and pour it hot on to one pound of flour, to which a good pinch of salt has been added. Mix into a stiff paste, pinch off enough of it to make the lid, and keep it hot. Flo

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VEAL AND HAM PIE.

VEAL AND HAM PIE.

Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a quarter of a pound of ham into dice, season with a teaspoonful of salt and another of black pepper, put the meat into the crust, and finish as for pork pie. Add a quarter of an ounce of Nelson's Gelatine—previously soaked in cold water, and then dissolved—to a teacupful of gravy made from the veal trimmings....

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PORK SAUSAGES.

PORK SAUSAGES.

When a pig is cut up in the country, sausages are usually made of the trimmings; but when the meat has to be bought, the chump-end of a fore-loin will be found to answer best. The fine well-fed meat of a full-grown pig, known in London as "hog-meat," is every way preferable to that called "dairy-fed pork." The fat should be nearly in equal proportion to the lean, but of course this matter must be arranged to suit the taste of those who will eat the sausages. If young pork is used, remove the ski

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CUSTARD PUDDING.

CUSTARD PUDDING.

We give this pudding first because it affords an opportunity for giving hints on making milk puddings generally, and because, properly made, there is no more delicious pudding than this. It is besides most useful and nutritious, not only for the dinner of healthy people, but for children and invalids. But few cooks, however, make it properly; as a rule too many eggs are used, to which the milk is added cold, and the pudding is baked in a quick oven. The consequence is that the pudding curdles an

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SOUFFLÉ PUDDING.

SOUFFLÉ PUDDING.

This is a delicious pudding, and to insure its success great care and exactness are required. In the first place, to avoid failure it is necessary that the butter, flour, sugar, and milk, should be stirred long enough over a moderate fire to make a stiff paste, because if this is thin the eggs will separate, and the pudding when done resemble a batter with froth on the top. Before beginning to make the pudding, prepare a pint tin by buttering it inside and fastening round it with string on the o

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OMELET SOUFFLÉ.

OMELET SOUFFLÉ.

Put the yolks of two eggs into a basin with an ounce of sifted sugar and a few drops of Nelson's Vanilla Essence; beat the yolks and sugar together for six minutes, or until the mixture becomes thick. Then whip the whites very stiff, so that they will turn out of the basin like a jelly. Mix the yolks and whites lightly together, have ready an ounce of butter dissolved in the omelet-pan, pour in the eggs, hold this pan over a slow fire for two minutes, then put the frying-pan into a quick oven an

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SPONGE SOUFFLÉ.

SPONGE SOUFFLÉ.

Cover the bottom of a tart-dish with sponge-cakes, pour over a little brandy and sherry; put in a moderate oven until hot, then pour on the cakes an egg whip made of two packets of Nelson's Albumen, beaten to a strong froth with a little sugar. Bake for a quarter of an hour in a slow oven....

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CABINET PUDDING.

CABINET PUDDING.

Butter very thickly a pint pudding-basin, and cover it neatly with stoned muscatel raisins, the outer side of them being kept to the basin. Lightly fill up the basin with alternate layers of sponge-cake and ratafias, and when ready to steam the pudding, pour by degrees over the cake a custard made of half-a-pint of boiling milk, an egg, three lumps of sugar, a tablespoonful of brandy, and a little lemon flavouring. Cover the basin with a paper cap and steam or boil gently for three-quarters of a

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BRANDY SAUCE.

BRANDY SAUCE.

Mix a tablespoonful of fine flour with a gill of cold water, put it into a gill of boiling water, and, having stirred over the fire until it is thick, add the yolk of an egg. Continue stirring for five minutes, and sweeten with two ounces of castor sugar. Mix a wine-glass of brandy with two tablespoonfuls of sherry, stir it into the sauce, and pour it round the pudding. If liked, a grate of nutmeg may be added to the sauce, and, if required to be rich, an ounce of butter may be stirred in before

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WARWICKSHIRE PUDDING.

WARWICKSHIRE PUDDING.

Butter a pint-and-a-half tart-dish, lay in it a layer of light bread, cut thin, on this sprinkle a portion of two ounces of shred suet, and of one ounce of lemon candied-peel, chopped very fine. Fill the dish lightly with layers of bread, sprinkling over each a little of the suet and peel. Boil a pint of milk with two ounces of sugar, pour it on two eggs, beaten for a minute, and add it to the pudding just before putting it into the oven; a little of Nelson's Essence of Lemon or Almonds may be a

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VANILLA RUSK PUDDING.

VANILLA RUSK PUDDING.

Dissolve, but do not oil, an ounce of butter, mix in a quarter of a pound of sifted sugar, stir over the fire for a few minutes, add an egg well beaten, and half a teaspoonful of Nelson's Vanilla Extract, or as much as will give a good flavour to the paste, which continue stirring until it gets thick. Spread four slices of rusk with the vanilla paste, put them in a buttered tart-dish. Boil half-a-pint of new milk, pour it on to an egg well beaten, then add it to the rusk, and put the pudding to

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JUBILEE PUDDING.

JUBILEE PUDDING.

Pour a pint of boiling milk on two ounces of Rizine, stir over the fire for ten minutes, add half an ounce of butter, the yolks of two eggs, an ounce of castor sugar, and six drops of Nelson's Essence of Almonds. Put the pudding into a buttered pie-dish, and bake in a moderate oven for a quarter of an hour. When taken from the oven, spread over it a thin layer of apricot jam, and on this the whites of the eggs beaten to a strong froth, with half an ounce of castor sugar. Return the pudding to a

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NATAL PUDDING.

NATAL PUDDING.

Soak half-an-ounce of Nelson's Gelatine in half-a-pint of cold water until it is soft, when add the grated peel of half a lemon, the juice of two lemons, the beaten yolks of three eggs, and six ounces of lump sugar dissolved in half-a-pint of boiling water. Stir the mixture over the fire until it thickens, taking care that it does not boil. Have ready the whites of the eggs well whisked, stir all together, pour into a fancy mould, which put into a cold place until the pudding is set....

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QUEEN'S PUDDING.

QUEEN'S PUDDING.

Half-a-pound of bread-crumbs, a pint of new milk, two ounces of butter, the yolks of four eggs, and a little Nelson's Essence of Lemon. Boil the bread-crumbs and milk together, then add the sugar, butter, and eggs; when these are well mixed, bake in a tart-dish until a light brown. Then put a layer of strawberry jam, and on the top of this the whites of the eggs beaten to a stiff froth, with a little sifted sugar. Smooth over the meringue with a knife dipped in boiling water, and bake for ten mi

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CHOCOLATE PUDDING.

CHOCOLATE PUDDING.

Boil half-a-pound of light stale bread in a pint of new milk. Stir continually until it becomes a thick paste; then add an ounce of butter, a quarter of a pound of sifted sugar, and two large teaspoonfuls of Schweitzer's Cocoatina, with a little Nelson's Essence of Vanilla. Take the pudding off the fire, and mix in, first, the yolks of three eggs, then the whites beaten to a strong froth. Put into a buttered tart-dish and bake in a moderate oven for three-quarters of an hour....

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COCOA-NUT PUDDING.

COCOA-NUT PUDDING.

Choose a large nut, with the milk in it, grate it finely, mix it with an equal weight of finely-sifted sugar, half its weight of butter, the yolks of four eggs, and the milk of the nut. Let the butter be beaten to a cream, and when all the other ingredients are mixed with it, add the whites of the eggs, whisked to a strong froth. Line a tart-dish with puff-paste, put in the pudding mixture and bake slowly for an hour. Butter a sheet of paper and cover the top of the pudding, as it should not get

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RASPBERRY AND CURRANT PUDDING.

RASPBERRY AND CURRANT PUDDING.

Stew raspberries and currants with sugar and water, taking care to have plenty of juice. Cut the crumb of a stale tin-loaf in slices about half-an-inch thick and put in a pie-dish, leaving room for the bread to swell, with alternate layers of fruit, until the dish is full. Then put in as much of the juice as you can without causing the bread to rise. When it is soaked up put in the rest of the juice, cover with a plate, and let the pudding stand until the next day. When required for use turn out

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THE CAPITAL PUDDING.

THE CAPITAL PUDDING.

Shred a quarter of a pound of suet, mix it with half a pound of flour, one small teaspoonful each of baking-powder and carbonate of soda, then add four tablespoonfuls of strawberry or raspberry jam, and stir well with a gill of milk. Boil for four hours in a high mould, and serve with wine or fruit sauce. The latter is made by stirring jam into thin butter sauce....

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ITALIAN FRITTERS.

ITALIAN FRITTERS.

Cut slices of very light bread half-an-inch thick, with a round paste-cutter, divide them into neat shapes all alike in size. Throw them into boiling fat and fry quickly of a rich golden brown, dry them on paper, place on a dish, and pour over orange or lemon syrup, or any kind of preserve made hot. Honey or golden syrup may be used for those who like them....

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DUCHESS OF FIFE'S PUDDING.

DUCHESS OF FIFE'S PUDDING.

Boil two ounces of rice in a pint of milk until quite tender. When done, mix with it a quarter of an ounce of Nelson's Gelatine soaked in a tablespoonful of water. Line the inside of a plain mould with the rice, and when it is set fill it up with half-a-pint of cream, whipped very stiff and mixed with some nice preserve, stewed fruit, or marmalade. After standing some hours turn out the pudding, and pour over it a delicate syrup made of the same fruit as that put inside the rice....

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WELSH CHEESECAKE.

WELSH CHEESECAKE.

Dry a quarter of a pound of fine flour, mix with two ounces of sifted loaf-sugar, and add it by degrees to two ounces of butter beaten to a cream; then work in three well-beaten eggs, flavour with Nelson's Essence of Lemon. Line patty-pans with short crust, put in the above mixture, and bake in a quick oven....

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FRIAR'S OMELET.

FRIAR'S OMELET.

Make six moderate-sized apples into sauce, sweeten with powdered loaf-sugar, stir in two ounces of butter, and when cold, mix with two well-beaten eggs. Butter a tart-dish, and strew the bottom and sides thickly with bread-crumbs, then put in the apple-sauce, and cover with bread-crumbs to the depth of a quarter of an inch, put a little dissolved butter on the top, and bake for an hour in a good oven. When done, turn it out, and sift sugar over it....

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COMPOTE OF APPLES WITH FRIED BREAD.

COMPOTE OF APPLES WITH FRIED BREAD.

Bake a dozen good cooking apples, scrape out the pulp, boil this with half-a-pound of sugar to a pound of pulp, until it becomes stiff. It must be stirred all the time it is boiling. When done, place the compote in the centre of the dish, piling it up high. Have ready some triangular pieces of fried bread, arrange some like a crown on the top, the remainder at the bottom of the compote. Have ready warmed half a pot of apricot marmalade mixed with a little plain sugar-syrup, and pour it over the

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APPLE FOOL.

APPLE FOOL.

Bake good sharp apples; when done, remove the pulp and rub it through a sieve, sweeten and flavour with Nelson's Essence of Lemon; when cold add to it a custard made of eggs and milk, or milk or cream sweetened will be very good. Keep the fool quite thick. Serve with rusks or sponge finger biscuits....

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APPLE MERINGUE.

APPLE MERINGUE.

Beat up two packets of Nelson's Albumen with six small teaspoonfuls of water, and stir them into half-a-pound of stiff apple-sauce flavoured with Nelson's Essence of Lemon. Put the meringue on a bright tin or silver dish, pile it up high in a rocky shape, and bake in a quick oven for ten minutes....

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STEWED PEARS WITH RICE.

STEWED PEARS WITH RICE.

Put four large pears cut in halves into a stewpan with a pint of claret, Burgundy, or water, and eight ounces of sugar, simmer them until perfectly tender. Take out the pears and let the syrup boil down to half; flavour it with vanilla. Have ready a teacupful of rice, nicely boiled in milk and sweetened, spread it on a dish, lay the pears on it, pour the syrup over, and serve. This is best eaten cold....

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COMPOTE OF PRUNES.

COMPOTE OF PRUNES.

Wash the fruit in warm water, put it on to boil in cold water in which lump sugar has been dissolved. To a pound of prunes put half-a-pound of sugar, a pint of water, with the thin rind and juice of a lemon. Let them simmer for an hour, or until so tender that they will mash when pressed. Strain the fruit and set it aside. Boil the syrup until it becomes very thick and is on the point of returning to sugar, then pour it over the prunes, turn them about so that they become thoroughly coated, taki

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HOW TO USE GELATINE.

HOW TO USE GELATINE.

There are a few points connected with the use of Gelatine for culinary purposes which cannot be too strongly impressed upon housekeepers and cooks. 1. Gelatine should always be soaked in cold water till it is thoroughly saturated—say, till it is so soft that it will tear with the fingers—whether this is specified in the recipe or not. 2. Nelson's Gelatine being cut very fine will soak in about an hour, but whenever possible it is desirable to give it a longer time. When convenient, it is a good

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TO MAKE A QUART OF BRILLIANT JELLY.

TO MAKE A QUART OF BRILLIANT JELLY.

Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water for two or three hours, and then add the same quantity of boiling water; stir until dissolved, and add the juice and peel of two lemons, with wine and sugar sufficient to make the whole quantity one quart; have ready the white and shell of an egg, well beaten together, or a packet of Nelson's Albumen, and stir these briskly into the jelly; boil for two minutes without stirring it; remove from the fire, allow it to stand two

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AN ECONOMICAL JELLY.

AN ECONOMICAL JELLY.

For general family use it is not necessary to clear jelly through the bag, and a quart of excellent jelly can be made as follows: Soak one ounce of Nelson's Gelatine in half-a-pint of cold water for two or three hours, then add a 3d. packet of Nelson's Citric Acid and three-quarters of a pound of loaf sugar; pour on half-a-pint of boiling water and half-a-pint of sherry, orange or other wine (cold), and add one-twelfth part of a bottle of Nelson's Essence of Lemon; stir for a few minutes before

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JELLY WITH FRUIT.

JELLY WITH FRUIT.

This is an elegant sweetmeat, and with clear jelly and care in moulding, can be made by inexperienced persons, particularly if Nelson's Bottled Jelly is used. If the jelly is home-made the recipe for making a "quart of jelly" will be followed. When the jelly is on the point of setting, put sufficient into a cold mould to cover the bottom of it. Then place in the centre, according to taste, any fine fruit you choose, a few grapes, cherries, strawberries, currants, anything you like, provided it i

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RIBBON JELLY.

RIBBON JELLY.

Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water for twenty minutes, then add the same quantity of boiling water. Stir until dissolved, and add the juice and peel of two lemons, with wine and sugar sufficient to make the whole quantity one quart. Have ready the white and shell of an egg, well beaten together, and stir these briskly into the jelly; then boil for two minutes without stirring, and remove it from the fire; allow it to stand two minutes, then strain it through

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CLARET JELLY.

CLARET JELLY.

Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in half-a-pint of cold water, then dissolve. Add three-quarters of a pound of sugar, a pot of red-currant jelly, and a bottle of good ordinary claret, and stir over the fire till the sugar is dissolved. Beat the whites and shells of three eggs, stir them briskly into the preparation, boil for two minutes longer, take it off the fire, and when it has stood for two minutes pass it through the bag. This should be a beautiful red je

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COFFEE JELLY.

COFFEE JELLY.

Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour or more, dissolve it in a pint-and-a-half of boiling water with half-a-pound of sugar. Clear it with white of egg, and run through a jelly-bag as directed for making "a quart of brilliant jelly." This done, stir in a tablespoonful, or rather more if liked, of Allen and Hanbury's Café Vierge, which is a very fine essence of coffee. Or, instead of dissolving the Gelatine in water, use strong coffee....

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COCOA JELLY.

COCOA JELLY.

Make half-a-pint of cocoa from the nibs, taking care to have it clear. Soak half-an-ounce of Nelson's Gelatine in half-a-pint of water; add a quarter of a pound of sugar, dissolve, and clear the jelly with the whites and shells of two eggs in the usual way. Flavour with Nelson's Essence of Vanilla after the jelly has been through the bag. When a clear jelly is not required, the cocoa can be made of Schweitzer's Cocoatina, double the quantity required for a beverage being used. Mix this with half

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ORANGES FILLED WITH JELLY.

ORANGES FILLED WITH JELLY.

Cut a small round from the stalk end of each orange, and scoop out the inside. Throw the skins into cold water for an hour to harden them, drain, and when quite dry inside, half fill with pink jelly. Put in a cool place, and when the jelly is firm, fill up with pale jelly or blanc-mange; set aside again, and cut into quarters before serving. Arrange with a sprig of myrtle between each quarter. Use lemons instead of oranges if preferred....

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ORANGE FRUIT JELLY.

ORANGE FRUIT JELLY.

Boil half-a-pound of lump sugar in a gill of water until melted. Stir in half-an-ounce of Nelson's Gelatine previously soaked in a gill of cold water; when it is dissolved beat a little, and let it stand until cold. Rub four lumps of sugar on the peel of two fine oranges, so as to get the full and delicate flavour; add this sugar with the juice of a lemon and sufficient orange juice strained to make half-a-pint to the above. Beat well together, and when on the point of setting, add the fruit of

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APPLE JELLY.

APPLE JELLY.

Take one pound of apples, peel them with a sharp knife, cut them in two, take out the core, and cut the fruit into small pieces. Place the apples in a stewpan, with three ounces of lump sugar, half-a-pint of water, a small teaspoonful of Nelson's Citric Acid, and six drops of Nelson's Essence of Lemon. Put the stewpan on the fire, and boil the apples till they are quite tender, stirring occasionally to prevent the fruit sticking to the bottom of the pan; or the apples can be steamed in a potato-

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LEMON SPONGE.

LEMON SPONGE.

To an ounce of Nelson's Gelatine add one pint of cold water, let it stand for twenty minutes, then dissolve it over the fire, add the rind of two lemons thinly pared, three-quarters of a pound of lump sugar, and the juice of three lemons; boil all together two minutes, strain it and let it remain till nearly cold, then add the whites of two eggs well beaten, and whisk ten minutes, when it will become the consistence of sponge. Put it lightly into a glass dish immediately, leaving it in appearanc

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STRENGTHENING JELLY.

STRENGTHENING JELLY.

Put one ounce each of sago, ground rice, pearl barley, and Nelson's Gelatine—previously soaked in cold water—into a saucepan, with two quarts of water; boil gently till the liquid is reduced one-half. Strain and set aside till wanted. A few spoonfuls of this jelly may be dissolved in broth, tea, or milk. It is nourishing and easily digested....

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DUTCH FLUMMERY.

DUTCH FLUMMERY.

To an ounce and a half of Nelson's Patent Gelatine add a pint of cold water; let it steep, then pour it into a saucepan, with the rinds of three lemons or oranges; stir till the Gelatine is dissolved; beat the yolk of three eggs with a pint of good raisin or white wine, add the juice of the fruit, and three-quarters of a pound of lump sugar. Mix the whole well together, boil one minute, strain through muslin, stir occasionally till cold; then pour into moulds....

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ASPIC JELLY.

ASPIC JELLY.

Were it not for the trouble of making Aspic Jelly, it would be more generally used than it is, for it gives not only elegance but value to a number of cold dishes. We have now the means of making this with the greatest ease, rapidity, and cheapness. Soak an ounce of Nelson's Gelatine in a pint of cold water, dissolve it in a pint of boiling water, add a large teaspoonful of salt, a tablespoonful of French vinegar, and the contents of a tin of Nelson's Extract of Meat dissolved in a gill of boili

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HOW TO MAKE A JELLY-BAG.

HOW TO MAKE A JELLY-BAG.

The very stout flannel called double-mill, used for ironing blankets, is a good material for a jelly-bag. Take care that the seam of the bag be stitched twice, to secure the jelly against unequal filtration. The bag may, of course, be made any size, but one of twelve or fourteen inches deep, and seven or eight across the mouth, will be sufficient for ordinary use. The most convenient way of using the bag is to tie it upon a hoop the exact size of the outside of its mouth, and to do this tape sho

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LEMON CREAM.

LEMON CREAM.

Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve it in a pint of boiling milk with a quarter of a pound of lump sugar. When nearly cold, add a gill of lemon-juice and whisk the cream until it is light and sponge-like. Then stir in a gill of whipped cream, put into a mould, and let it stand for two or three hours. Or, dissolve a pint tablet of Nelson's Lemon Tablet Jelly in half-a-pint of hot water. When cool, add to it half-a-pint of cream, and whisk together until on the poin

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STRAWBERRY CREAM.

STRAWBERRY CREAM.

Dissolve an ounce of Nelson's Gelatine, previously soaked in a gill of cold water, in a pint of hot milk. When it is so nearly cold as to be on the point of setting, add half-a-pint of strawberry syrup, and sufficient rose colouring to make it a delicate pink; whisk the cream until it is light and frothy, stir in lightly a gill of whipped cream, then mould it. A good syrup can be made for this cream by putting half-a-pound of strawberry and half-a-pound of raspberry jam into half-a-pint of boili

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ORANGE CREAM.

ORANGE CREAM.

Dissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint of hot water. When cool, mix with it half-a-pint of cream or milk, and whip together until the cream is on the point of setting....

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IMITATION LEMON CREAM.

IMITATION LEMON CREAM.

This will be found useful when cream is not to be had. Put the thin peel of two lemons into half-a-pint of boiling water, and when it has stood a little, dissolve half-a-pound of loaf sugar in it. When nearly cold, add three eggs, the yolks and whites well beaten together, and the juice of the lemons. Strain this into a stewpan, and stir until it is well thickened. After taking from the fire, stir occasionally until cold, then mix into it a quarter of an ounce of Nelson's Gelatine soaked and dis

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APRICOT CREAM.

APRICOT CREAM.

Drain the juice from a tin of preserved apricots, add to it an equal quantity of water; make a syrup by boiling with this half-a-pound of lump sugar until it begins to thicken; then put in the apricots and simmer them gently for ten minutes. Drain away the syrup, and put both it and the fruit aside separately for use as directed. Dissolve an ounce of Nelson's Gelatine, previously soaked, in a quart of boiling milk lightly sweetened, and, when at the point of setting, put a teacupful of it gently

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PINEAPPLE CREAM.

PINEAPPLE CREAM.

Drain the syrup from a tin of pineapple, boil it down to half. Cut the best part of the pineapple into neat little squares, pound the remainder, which press through a strainer. Make a custard with half-a-pint of milk and three yolks of eggs. Measure the quantity of syrup and fruit juice, and dissolve Nelson's Gelatine in the proportion of half-an-ounce to a pint of it and custard together. Mix the gelatine with the custard, then put in the pieces of pineapple, and when it is cold the syrup, the

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PALACE CREAM.

PALACE CREAM.

Make a custard of three eggs and a pint-and-a-half of milk sweetened, when it is ready dissolve in it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of milk. When made, the quantity of custard should be fully a pint-and-a-half, otherwise the cream may be too stiff. When the cream is cool, put a little into a mould, previously ornamented with glacé cherries and little pieces of angelica to represent leaves. The fruit is all the better if soaked in a little brandy, as are the cake

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FRUIT CREAM.

FRUIT CREAM.

Strain the juice from a bottle of raspberries and currants on to three-quarters of a pound of loaf sugar, boil up, then simmer for half-an-hour. Mix the fruit and a large tablespoonful of raspberry jam with the syrup, and rub it through a hair sieve. Dissolve Nelson's Gelatine, in the proportion of half-an-ounce to a pint of the fruit, in a little water, stir well together. When cold put it into a border mould, and as soon as it is firm turn out and fill the centre with a cream, which make with

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MANDARIN CREAM.

MANDARIN CREAM.

Dissolve half-an-ounce of Nelson's Gelatine, pre viously soaked in half-a-pint of cold milk, in half-a-pint of sweetened boiling milk or cream. Dissolve a pint bottle of Cherry Jelly as directed. When the last is on the point of setting put a layer into a mould, then a layer of the cream, each of these about an inch deep, and fill up the mould in this way. This quantity of material will make two handsome moulds, suitable for a supper party....

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BLANC-MANGE.

BLANC-MANGE.

To an ounce of Nelson's Gelatine add half-a-pint of new milk, let it soak for twenty minutes, boil two or three laurel leaves in a pint of cream and half-a-pint of milk; when boiling pour over the soaked gelatine, stir it till it dissolves, add four or five ounces of lump sugar and a little brandy if approved; strain it through muslin, stir occasionally till it thickens, and then put it into moulds....

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SOLID SYLLABUB.

SOLID SYLLABUB.

Soak an ounce of Nelson's Gelatine twenty minutes in three-quarters of a pint of water, add the juice and peel of two large lemons, a quarter of a pint of sherry, five or six ounces of lump sugar; boil the above two minutes, then pour upon it a pint of warm cream, stir it quickly till it boils, then strain and stir till it thickens, and pour it into moulds....

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CHARLOTTE RUSSE.

CHARLOTTE RUSSE.

Line a plain mould at the bottom and sides with sponge finger-biscuits, fill it with strawberry cream, or cream made as directed in the several recipes. If the weather is warm it will be necessary to place the Charlotte on ice for an hour or two, but in the winter it will turn out without this. The biscuits for a Charlotte Russe should be made quite straight, and in arranging them in the mould they should lap slightly one over the other....

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BADEN-BADEN PUDDING.

BADEN-BADEN PUDDING.

Dissolve an ounce of Nelson's Gelatine, previously soaked in half-a-pint of cold milk, in a pint-and-a-half of boiling milk; when it is nearly cold stir into it an ounce of rice, well boiled or baked; flavour the pudding to taste, and when on the point of setting put it into a mould and let it stand for two or three hours; serve plain or with stewed fruit....

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CHERRY CREAM.

CHERRY CREAM.

Dissolve a pint tablet of Nelson's Cherry Tablet Jelly in half-a-pint of hot water. When cool, mix with it half-a-pint of cream or milk, and whip together until the cream is on the point of setting....

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VELVET CREAM.

VELVET CREAM.

Soak three-quarters of an ounce of Nelson's Patent Gelatine in half-a-pint of sherry or raisin wine, then dissolve it over the fire, stirring all the time; rub the rinds of two lemons with six ounces of lump sugar, add this, with the juice, to the hot solution, which is then to be poured gently into a pint of cream; stir the whole until quite cold, and then put into moulds. This can be made with a pint of boiling milk, in which an ounce of Nelson's Gelatine, previously soaked in half-a-pint of c

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ITALIAN CREAM.

ITALIAN CREAM.

Take three-quarters of an ounce of Nelson's Patent Gelatine and steep it in half-a-pint of cold water; boil the rind of a lemon, pared thinly, in a pint of cream; add the juice of the lemon and three tablespoonfuls of raspberry or strawberry syrup to the soaked Gelatine; then pour the hot cream upon the above ingredients, gently stirring the while. Sweeten to taste, and add a drop or two of prepared cochineal. Whisk till the mixture is thick, then pour into moulds....

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CHEESE AND MACARONI CREAM.

CHEESE AND MACARONI CREAM.

Boil two ounces of macaroni, in water slightly salted, until tender, when drain; cut it into tiny rings, and put it into a stewpan with half-a-pint of milk or cream, keeping it hot on the stove without boiling for half-an-hour. Soak and dissolve half-an-ounce of Nelson's Gelatine in half-a-pint of milk, and when this and the macaroni are cold, stir together, add two ounces of grated Parmesan cheese, with salt and cayenne pepper to taste. Stir occasionally until the cream is on the point of setti

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COFFEE CREAM.

COFFEE CREAM.

Dissolve an ounce of Nelson's Gelatine, previously soaked in half-a-pint of cold milk, in a pint-and-a-half of boiling milk with two ounces of sugar; stir in sufficient strong Essence of Coffee to flavour it, and when on the point of setting put it into a mould....

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CHOCOLATE CREAM.

CHOCOLATE CREAM.

Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of cold milk, and stir into it three teaspoonfuls of Schweitzer's Cocoatina, dissolved in half-a-pint of boiling milk. Beat until on the point of setting, and put the cream into a mould. A few drops of Nelson's Essence of Vanilla can be added with advantage....

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CHARTREUSE OF ORANGES.

CHARTREUSE OF ORANGES.

Peel four or five oranges, carefully take out the divisions which put on a hair sieve in a cool place to drain all night. Melt a little Nelson's Bottled Orange Jelly, pour it into a saucer and dip in each piece of orange, which arrange in a close circle round the bottom of a small pudding-basin. Keep the thick part of the orange downwards in the first row, in the next put them the reverse way. Continue thus until the basin is covered. Pour in a little of the melted jelly, then of cream, made by

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FIG CREAM.

FIG CREAM.

Preserved green figs are used for this cream—those of Fernando Rodrigues are excellent. Place the figs in a plain mould, and pour in gently, when on the point of setting, a cream made with a pint of cream and half-an-ounce of Nelson's Gelatine, and lightly sweetened. When the cream is turned out of the mould, pour round it the syrup in which the figs were preserved....

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CHAMPAGNE CREAM.

CHAMPAGNE CREAM.

Although this is properly a jelly, when well made it eats so rich that it is usually called cream. It is chiefly used in cases of illness, when it is desirable to administer champagne in the form of jelly. Soak half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it in a stewpan with one or two ounces of sugar, according as the jelly is required sweet or otherwise. When cool, add three gills of champagne and two tablespoonfuls of lemon juice, whip until it is beginning to set and

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ORANGE MOUSSE.

ORANGE MOUSSE.

Rub the zest of the peel of two oranges on to a quarter of a pound of lump sugar, which boil with half-a-gill of water to a thick syrup. Beat the juice of three large oranges with two whole eggs, and having whisked them slightly, add the syrup and Nelson's Gelatine, dissolved, in the proportion of half-an-ounce to a pint of liquid. Whisk the mixture over a saucepan of hot water until it is warm, then place the basin in another with cold water and continue whisking until it is beginning to set, w

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STRAWBERRY TRIFLE.

STRAWBERRY TRIFLE.

Put a layer of strawberry jam at the bottom of a trifle dish. Dissolve a half-pint tablet of Nelson's Raspberry Jelly, and when it is set break it up and strew it over the jam. Upon this lay sponge finger biscuits and ratafia cakes, and pour over just enough new milk to make them soft. Make a thick custard, flavoured with Nelson's Essence of Vanilla, and spread it over the cakes. Finally place on the top a handsome quantity of cream, whisked with a little powdered sugar and flavoured with vanill

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WHIPPED CREAM.

WHIPPED CREAM.

To half-a-pint of cream put a tablespoonful of fine sifted sugar, add sufficient of any of Nelson's Essences to give it a delicate flavour. With a whisk or wire spoon, raise a froth on the cream, remove this as soon as it rises, put it on a fine hair, or, still better, lawn sieve; repeat this process until the cream is used up. Should the cream get thick in the whisking, add a very little cold water. Put the sieve containing the whisked cream in a basin and let it stand for some hours, which wil

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POUND CAKE.

POUND CAKE.

One pound fresh butter, one pound Vienna flour, six eggs (or seven, if small), one pound castor sugar, quarter of a pound almonds cut small, half-a-pound of currants or sultanas, three ounces of candied peel, a few drops of essence of ratafia. The butter to be beaten to a cream. If it is hard warm the pan. Add the sugar gradually; next the eggs, which must previously be well beaten up; then sift in the flour; and, last of all, put in fruit, almonds, and flavouring. This cake takes about half-an-

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PLAIN POUND CAKE.

PLAIN POUND CAKE.

Half-a-pound of fresh butter, three eggs, one pound of Vienna flour, one pound of castor sugar, a quarter of a pound of almonds cut small, half-a-pound of currants, three ounces of candied peel, a few drops of essence of ratafia. Beat the butter to a cream, from left to right, and mix in the sugar gradually. Beat the eggs up, and mix them with half-a-pint of new milk; stir into the butter; then add the flour; and, last of all, the fruit....

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SAVOY SPONGE CAKE.

SAVOY SPONGE CAKE.

Beat half-a-pound of finely sifted sugar with the yolks of four eggs until you have a thick batter, stir in lightly six ounces of fine dry sifted flour, then the whites of the eggs beaten to a very strong froth. Have ready a tin which has been lightly buttered, and then covered with as much sifted sugar as will adhere to it. Pour in the cake mixture, taking care the tin is not more than half full, and bake for half-an-hour....

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LEMON SAVOY SPONGE.

LEMON SAVOY SPONGE.

Half-a-pound of loaf sugar, rub some of the lumps on the peel of two lemons, so as to get all the flavour from them; dissolve the sugar in half a gill of boiling water; add the juice of the lemons, or one of them if a large size, and beat with the yolks of four eggs until very white and thick; stir in a quarter of a pound of fine flour, beat the whites of the eggs to a strong froth, and mix as thoroughly but as lightly as possible; butter and sift sugar over a mould, nearly fill it with cake mix

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MACAROONS.

MACAROONS.

Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold water to a strong froth, mix in half-a-pound of finely-sifted sugar and two ounces each of pounded sweet and bitter almonds. Flour a baking-sheet, and lay on it sheets of wafer-paper, which can be bought at the confectioner's, and drop on to them at equal distances, a small piece of the paste. Bake in a moderate oven for ten minutes, or until the macaroons are crisp and of a golden colour. When done cut round the wafer-paper wi

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COCOA-NUT CAKES.

COCOA-NUT CAKES.

Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold water to a strong froth, mix with it a quarter of a pound of finely sifted sugar, and two ounces of Edwards' Desiccated Cokernut. Put sheets of wafer-paper on a baking-tin, drop small pieces of the cake mixture on to it, keeping them in a rocky shape. Bake in a moderate oven for ten minutes, or until crisp....

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CHOCOLATE CAKES.

CHOCOLATE CAKES.

Whisk a packet of Nelson's Albumen with three teaspoonfuls of cold water to the strongest possible froth, mix in half-a-pound of finely sifted sugar, two teaspoonfuls of Schweitzer's Cocoatina, and six drops of Nelson's Essence of Vanilla; sift paper thickly with sugar, and drop small teaspoonfuls of the mixture at equal distances on it, allowing space for the cakes to spread a little. Bake for ten minutes in a moderate oven....

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COCOA-NUT ROCK.

COCOA-NUT ROCK.

Boil half-a-pound of loaf sugar in a gill of water until it is beginning to return again to sugar, when cool add a packet of Nelson's Albumen whisked to a strong froth with three teaspoonfuls of water, and stir in a quarter of a pound of Edwards' Desiccated Cokernut. Spread the mixture, not more than an inch thick, in a greased pudding-tin, and place in a cool oven to dry. When done cut in neat squares, and keep in tins in a cool, dry place....

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SUGAR ICING.

SUGAR ICING.

No icing can be successfully done unless the sugar is of the finest kind, perfectly white, and so finely sifted as hardly to be distinguished by the eye from potato-flour. Such sugar can now generally be pro cured of the best grocers at a moderate price. The process of sifting the sugar at home is somewhat slow and troublesome, but by so doing a perfectly pure article is secured. After being crushed the sugar should be passed through sieves of varying fineness, and, finally, through one made for

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ALMOND PASTE.

ALMOND PASTE.

Blanch one pound of sweet and two ounces of bitter almonds, pound them in a mortar, adding a little rose-water as you go on, to prevent oiling; and when all the almonds are reduced to a perfectly smooth paste, mix them with an equal weight of icing sugar. Moisten the paste with a packet of Nelson's Albumen dissolved in three teaspoonfuls of cold water, and spread it evenly on the cake, allowing it to become dry and firm before spreading the icing over it. This paste can be used for making severa

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MULLED PORT WINE.

MULLED PORT WINE.

Dissolve a bottle of Port Wine Jelly and add to it four times its bulk of boiling water with a little nutmeg, and, if liked, a crushed clove....

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LEMONADE.

LEMONADE.

Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart of water, with a sliced lemon and sweetened with sugar, forms a good lemonade, and is a cooling and refreshing drink. A small pinch of the Citric Acid dissolved in a tumbler of water with a little sugar and a pinch of bicarbonate of potash, makes an effervescing draught. These acidulated drinks are exceedingly useful for allaying thirst; and as refrigerants in feverish and inflammatory complaints they are invaluable....

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LEMONADE (A NEW RECIPE).

LEMONADE (A NEW RECIPE).

Dissolve three-quarters of a pound of loaf sugar and the contents of a threepenny packet of Nelson's Citric Acid in a quart of boiling water; then add two quarts of fresh cold water and one-twelfth part of a bottle of Nelson's Essence of Lemon. The above quantity of sugar may be increased or decreased according to taste....

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GINGERADE.

GINGERADE.

Crush an ounce of whole ginger, pour over it a quart of boiling water, cover the vessel, and let the infusion stand until cold. (The Extract of Ginger may be used in place of this infusion). Strain through flannel; add a teaspoonful of Nelson's Citric Acid, six drops of Nelson's Lemon Flavouring, and a quarter of a pound of lump sugar; stir until dissolved, and the Gingerade will be ready....

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AN EXTRACT OF GINGER FOR FAMILY USE.

AN EXTRACT OF GINGER FOR FAMILY USE.

An Extract of Ginger made as follows is most useful for family purposes, and can be substituted for the infusion in Gingerade. Crush half-a-pound of fine whole ginger in the mortar, or cut into small pieces. Put into a bottle with half-a-pint of unsweetened gin, let it stand for a month, shaking it occasionally, then drain it off into another bottle, allowing it to stand until it has become clear, when it will be fit for use....

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LEMON SYRUP.

LEMON SYRUP.

Boil a pound of fine loaf sugar in a pint-and-a-half of water. Remove all scum as it rises, and continue boiling gently until the syrup begins to thicken and assumes a golden tinge, then add a pint of strained lemon-juice or a packet of Nelson's Citric Acid dissolved in water, and allow both to boil together for half-an-hour. Pour the syrup into a jug, to each pint add one-twelfth part of a bottle of Nelson's Essence of Lemon, and when cold bottle and cork well. The juice of Seville oranges may

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MILK BEVERAGE.

MILK BEVERAGE.

A very agreeable and useful beverage is made by dissolving a quarter of an ounce of Nelson's Gelatine in a pint of milk. A spoonful of cream can, if preferred, be used with a bottle of soda-water. For invalids, this beverage can be used instead of tea or coffee, and may be preferable in many cases on account of the nourishment it contains; it will also be found an excellent substitute, taken hot, for wine-whey, or posset, as a remedy for a cold. For summer use, Milk Beverage is delicious, and ma

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CITRIC ACID.

CITRIC ACID.

This acid exists in the juice of many fruits, such as the orange, currant, and quince, but especially in that of the lemon. It is chiefly made from the concentrated juice of lemons, imported from Sicily and Southern Italy, and which, after undergoing certain methods of preparation, yields the crystals termed Citric Acid. These crystals may be used for all the purposes for which lemon-juice is employed. In the manufacture of the Citric Acid now offered to the public by Messrs. G. Nelson, Dale, an

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ESSENCE OF LEMON.

ESSENCE OF LEMON.

This well-known essence is extracted from the little cells visible in the rind of lemons, by submitting raspings of the fruit to pressure. The greater portion of the oil of lemons sold in England is imported from Portugal, Italy, and France. It is very frequently adulterated with oil of turpentine. In order to present the public with a perfectly pure commodity, G. Nelson, Dale, and Co. import their Essence of Lemon direct from Sicily, and from a manufacturer in whom they have the fullest confide

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MACARONI WITH CHEESE.

MACARONI WITH CHEESE.

Throw a quarter of a pound of macaroni broken into pieces an inch long, into three pints of boiling water, with a large pinch of salt. The saucepan should be large, or the water will rise over when the macaroni boils fast, which it should do for twenty or twenty-five minutes. When done, strain the macaroni through a colander, put it back into the saucepan with an ounce of fresh butter, a small pinch of white pepper and of salt, if necessary, and shake it over the fire for a minute or two. Take t

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MACARONI CHEESE.

MACARONI CHEESE.

Boil and drain the macaroni, mix with a quarter of a pound an ounce of butter, and two ounces of grated cheese; pepper or cayenne pepper and salt to taste. Put the macaroni in a dish and strew over it sufficient grated cheese to cover it up, run a little dissolved butter over the top, and put it in the oven till it is a bright-yellow colour; serve quickly....

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MACARONI WITH BACON.

MACARONI WITH BACON.

Boil two ounces of streaky bacon, cut it into dice or mince it, stir it into a quarter of a pound of macaroni boiled as for macaroni cheese: if liked, add a few drops of vinegar, pepper, and salt, and serve very hot....

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MACARONI WITH ONIONS.

MACARONI WITH ONIONS.

Boil the macaroni as above, mix with it two or three onions sliced and fried a delicate brown, add a few spoonfuls of gravy, stir over the fire for a few minutes and serve....

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STEWED MACARONI.

STEWED MACARONI.

Throw a quarter of a pound of macaroni into three pints of boiling water with a teaspoonful of salt, and let it boil for twenty minutes. Drain in a colander, then put it into a stewpan with half a tin of Nelson's Extract of Meat dissolved in half-a-pint of water, and stir over the fire for five minutes. Take it off the fire and stir in one ounce of grated cheese, pepper and salt to taste....

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MACARONI WITH TOMATOES.

MACARONI WITH TOMATOES.

Prepare the macaroni as in the above recipe, put it into a stewpan with a small piece of butter and a teacupful of tomato sauce, or a small bottle of conserve of tomatoes, and stir briskly over the fire for five minutes....

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SWEET MACARONI.

SWEET MACARONI.

Boil the macaroni as for the other dishes, but with only a pinch of salt, until tender, when drained put into a stewpan with a gill of milk to each two ounces, and two ounces of sifted lump sugar. Any flavouring may be used, but perhaps there is nothing better than grated lemon-peel, and for those who like it, powdered cinnamon or grated nutmeg. Stir over the fire until all the milk is absorbed; a little cream is, of course, an improvement. For those who do not like milk, the juice of a lemon, o

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BOILED CHEESE.

BOILED CHEESE.

Put four tablespoonfuls of beer into a small saucepan, shred into it a quarter of a pound of good new cheese, and stir briskly over the fire until all is dissolved and is on the point of boiling, then take it off instantly, for, if the cheese is allowed to boil, it will become tough. Have ready slices of toasted bread, spread the cheese on it, and serve as quickly as possible....

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LES CANAPÉS AU PARMESAN.

LES CANAPÉS AU PARMESAN.

Take the crumb of a French roll, cut it into rounds a quarter of an inch thick, put them into a wire frying-basket, immerse in hot fat, and crisp the bread instantly. Throw it on to paper, dry, and sprinkle over each piece a thick layer of grated Parmesan cheese, pepper, and salt. Put the canapés in a Dutch oven before a clear fire, just to melt the cheese, and serve immediately they are done....

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RICE WITH PARMESAN CHEESE.

RICE WITH PARMESAN CHEESE.

Boil a quarter of a pound of Patna rice in water with salt; drain it, toss it up in a stewpan with two ounces of fresh butter, and a pinch of cayenne pepper. Put a quarter of the rice on a hot dish, strew over it equally an ounce of grated Parmesan cheese, then put another portion of rice and cheese until all is used. Serve immediately....

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SCALLOPED EGGS.

SCALLOPED EGGS.

Take a cupful of finely-sifted bread-crumbs, moisten them with a little cold milk, cream, or gravy, and season nicely with pepper and salt. Put a thin layer of the moistened crumbs on a lightly-buttered dish, cut two hard eggs into slices, and dip each piece in very thick well-seasoned white sauce, or Nelson's Extract of Meat dissolved in a little water, so as to glaze the eggs. Having arranged the slices of egg neatly on the layer of moistened bread-crumbs, cover them with another layer of it,

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SCOTCH WOODCOCK.

SCOTCH WOODCOCK.

Melt a small piece of butter the size of a nut in a stewpan, break into it two eggs, with a spoonful of milk or gravy, and pepper and salt, stir round quickly until the eggs begin to thicken, keep the yolks whole as long as you can. When finished, pour on to a buttered toast, to which has been added a little essence of anchovy or anchovy paste, and serve....

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MUSHROOMS WITH CREAM SAUCE.

MUSHROOMS WITH CREAM SAUCE.

Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs lightly beaten, the juice of a lemon, and a pinch of pepper and salt, stir this over the fire until thickened. Have ready half-a-pint of plain butter sauce, and mix all gradually together, with a small tin of champignons, or about the same quantity of fresh mushrooms chopped and stewed gently for ten minutes in a little broth or milk. Stir them with the liquor in which they have stewed into the sauce, and let them stand for

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TO BOIL RICE (A BLACK MAN'S RECIPE).

TO BOIL RICE (A BLACK MAN'S RECIPE).

As rice is so often badly cooked, we make no apology for giving the black man's celebrated recipe. Although he does not recommend a little salt in the water, we think that a small quantity should always be used, even when the rice has to be served as a sweet dish. "Wash him well, much wash in cold water, rice flour, make him stick. Water boil all ready, very fast. Shove him in; rice can't burn, water shake him too much. Boil quarter of an hour or little more. Rub one rice in thumb and finger; if

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TO MINCE VEGETABLES.

TO MINCE VEGETABLES.

Peel the onion or turnip, put it on the board, cut it first one way in slices, not quite through, lest it should fall to pieces, then cut it in slices the other way, which will produce long cubes. Finally turn the onion on its side and cut through, when it will fall into dice-like pieces. The inconvenience and sometimes positive pain caused to the eyes by mincing or chopping the onions on a board is thus obviated, and a large quantity can be quickly prepared in the above way....

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HINTS ON HOUSEKEEPING.

HINTS ON HOUSEKEEPING.

How many people are crying, "How can we save? Where can we retrench? Shall the lot fall on the house-furnishing, or the garden, or the toilet, or the breakfast or the dinner table? Shall we do with one servant less, move into a cheaper neighbourhood, or into a smaller house? No, we cannot make any such great changes in our way of life. There are the boys and girls growing up; we must keep up appearances for their sakes. We remember the old proverb that, 'however bad it may be to be poor, it is m

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NEW ZEALAND FROZEN MUTTON.

NEW ZEALAND FROZEN MUTTON.

The high price at which meat has stood for some years has made it necessary for the working classes to restrict themselves to a scanty allowance of animal food, and this often of poor quality. The difficulty of providing joints of meat for their families has, indeed, also been felt severely by people who are comparatively well-to-do. Under these circumstances capitalists have thought it worth a considerable investment of money to discover some means of bringing the cheap and magnificent supplies

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