To make JELLY of CURRANS.

Bake 3 layers of sponge-cake; then mix some jelly with wine and spread between the layers and over the top and sides.

Draw off the juice as for curran jelly, take the weight of the jelly in sugar, boil the sugar to sugar again; then put in the jelly, and keep stirring till the sugar is dissolved; let it be hot, but not boil; then pour it out, and stir it three or four times; when it is near cold drop it on glasses in little cakes, and set them in the stove.

Sausage, meat cakes 839 Meat stuffing 520 Or meat rolls 1373 Sausages, beef 662 Pork, fried 838 to make 837 Veal 904 Savory 446 Savoury jelly for meat pies 521 Savoy, the 140 Biscuits or cakes 1748 Cake 1782 Scarlatina, or scarlet fever 2560-3 Scotch, collops 870 white 871 Eggs 1666 Rarebit, or toasted cheese 1651 Shortbread 1780 Woodcock 1653

Sprinkle with pulverized sugar and put some red currant jelly on top and serve.

Bake in a good oven from 3/4 to 1 hour, and serve with the following sauce:Put 3 tablespoonfuls of black-currant jelly into a stewpan, add 2 glasses of sherry, and, when warm, turn the pudding out of the mould, pour the sauce over it, and serve hot.

Even now it is time to pick the black currants, all of which go to England to make the jams and jellies without which no English breakfast table is complete.

Dip the jelly-bag into hot water, wring it out quite dry, and fasten it on to a stand or the back of a chair, which must be placed near the fire, to prevent the jelly from setting before it has run through the bag.

Begin by putting a little jelly at the bottom of the mould, which must harden; then arrange the fruit round the sides of the mould, recollecting; that it will be reversed when turned out; then pour in some more jelly to make the fruit adhere, and, when that layer is set, put another row of fruit and jelly until the mould is full.

Boil till quite clear; colour with a few drops of prepared cochineal, and strain the jelly through a double muslin into a jug; let it cool a little; then pour it into the dish round the apples.

Serve, with a good gravy in the dish, and send red-currant jelly to table with it.

Two parts red or black raspberries with one part currants, make a better jelly than either alone.

Make 1-1/2 pint of jelly by recipe No. 1416, or, if wished more economical, of clarified syrup and gelatine, flavouring it in any way that may be preferred.

This paste, rolled thin and cut into shapes with a cookie-cutter, one half of them baked plain for under crusts, the other half ornamented for tops by cutting small holes with a thimble or some fancy mold, put together with a layer of some simple fruit jelly between them, makes a most attractive looking dessert.

It is true that she spared nothing to preserve it: besides taking a clyster every day, she swallowed some excellent jelly during the day and on going to bed.

It was Mrs. Thomas Wynne who came in first, bundled mysteriously in her furs and holding a glass of wine jelly as a conventional symbol of the rôle of Lady Bountiful which she had for the moment assumed.

Set in a cool place until sauce forms a jelly around the fish.

"The treatise is divided into ten parts: cookery contains above an hundred receipts, pickles fifty, puddings above fifty, pastry above forty, cakes forty, creams and jellies above forty, preserving an hundred, made wines forty, cordial waters and powders above seventy, medicines and salves above two hundred; in all near eight hundred.