Blancmange and red jelly, or blancmange and raspberry cream, moulded in the above manner, look very well.

Blancmange and red jelly, or blancmange and raspberry cream, moulded in the above manner, look very well.

The layers of blancmange and jelly should be about an inch in depth, and each layer should be perfectly hardened before another is added.

Half a mould of blancmange and half a mould of jelly are frequently served in the same manner.

A few pretty dishes may be made, in this way, of jellies or blancmanges left from the preceding day, by melting them separately in a jug placed in a saucepan of boiling water, and then moulding them by the foregoing directions.

LEMON BLANCMANGE.

[Illustration: BLANCMANGE MOULD.] Mode.

RICE BLANCMANGE.

This blancmange is better for being made the day before it is wanted, as it then has time to become firm.

[Columns 1 and 5] 4 Blancmanges, to be placed down the table. 4 Jellies, to be placed down the table.

Stewed fruit well sweetened, and put into glass bottles well corked; 3 or 4 dozen plain pastry biscuits to eat with the stewed fruit, 2 dozen fruit turnovers, 4 dozen cheesecakes, 2 cold cabinet puddings in moulds, 2 blancmanges in moulds, a few jam puffs, 1 large cold plum-pudding (this must be good), a few baskets of fresh fruit, 3 dozen plain biscuits, a piece of cheese, 6 lbs.

His talk was civil, prosy, and fidgetty: much addicted to small scandal, and that kind of news which passes under the denomination of tittle-tattle, he was sure to tell one half of the town where the other drank tea, and recollected the blancmanges and jellies on a supper-table, or described a new gown, with as much science and unction as if he had been used to make jellies and wear gowns in his own person.

This makes a delicious dressing for simple grain molds and blancmanges, but is so rich it should be used rather sparingly.

Cocoanut Blancmange or Fresh Fruit SECOND

Fresh Fruit Rice with Fig Sauce Gravy Toast Hoe Cake Toasted Wafers Whole-Wheat Bread Stewed Fruit DINNER Lima Bean Soup Boiled Potatoes Mashed Turnips Canned Green Peas Pearl Barley Fruit Loaf Beaten Biscuit Farina Blancmange with Fruit Sauce Stewed Fruit THIRD DAY BREAKFAST

Cream Crisps Graham Bread Stewed Fruit Farina Blancmange with Cocoanut Sauce

Fresh Fruit Rice with Lentil Gravy Poached Egg on Toast Whole-Wheat Puffs Breakfast Rolls Granola Stewed Fruit DINNER Cream Rice Soup Boiled Potato Mashed Turnip Pease Cakes with Tomato Sauce Graham Grits Rye Bread Crusts Toasted Wafers Stewed Fruit Oatmeal Blancmange Nuts FOURTH DAY BREAKFAST

Baked Bean Soup Mashed Potato Macaroni with Kornlet Stewed Carrots Rolled Rye Whole-Wheat Bread Mush Rolls Graham Gems Stewed Fruit Cornstarch Blancmange with Fruit Sauce

Fresh Fruit Farina with Fig Sauce Snowflake Toast Corn Puffs Graham Bread Toasted Wafers Stewed Fruit DINNER Kornlet and Tomato Soup Stuffed Potato Stewed Beans Macaroni with Egg Sauce Cracked Wheat with Raisins Graham Bread Whole-Wheat Puffs Toasted Wafers Stewed Fruit Cornstarch Blancmange

Stewed Fruit Farina Blancmange with Cocoanut Sauce SABBATH BREAKFAST

Stewed Fruit Farina Blancmange FIFTH DAY BREAKFAST

Fresh Fruit Rolled Oats Banana Toast Graham Gems Sticks Toasted Wafers Stewed or Fresh Berries DINNER Velvet Soup Baked Potato Mashed Peas Macaroni with Tomato Pearl Wheat Currant Puffs Toasted Wafers Vienna Bread Stewed Fruit Farina Blancmange with Raspberry Juice THIRD

Fresh Fruit Rice Grape Toast Fruit Bread Beaten Biscuit Baked Apples Stewed Fruit DINNER Tomato and Vermicelli Soup Mashed Sweet Potato Stewed Corn Boiled Wheat Fruit Bread Beaten Biscuits Stewed Fruit Farina Blancmange with Grape Sauce THIRTY-NINTH WEEK

Fresh Fruit Rice Tomato Toast Graham Crisps Raised Biscuit Grape Apples Stewed Fruit DINNER Brown Soup Potato Snowballs Stewed Split Peas Scalloped Cauliflower Graham Grits Whole-Wheat Bread Graham Crisps Corn Puffs Stewed Fruit Farina Blancmange with Grape Sauce FOURTH DAY

Anne asked for Lucy, to whom she wanted to show the pigeons, but was answered that, "my lady wanted Lucy at home over some matter of jellies and blancmanges.