up half a pint of whipped cream in the centre of a dish. Place a coarse wire-sieve over the dish, and rub the pounded chestnuts through the sieve on to the cream, keeping it high in the centre. Boil three oranges in water for half an hour; then put the rind, juice, and pulp into a pan; add the same weight of sugar, with a spoonful of maraschino; boil for ten minutes. When cold, put it round the chestnuts and

serve.

Compote of Cherries.

Take large ripe cherries, all of a size. Place them in a brass pan; cover them with syrup, and simmer them about five minutes. The half of the stalks should be cut off. When done, dish them with their stalks upright. Reduce the syrup, and pour it round Serve cold.

the cherries.

Compote of Peaches.

Divide the peaches in halves; simmer them with a little syrup for about eight minutes; then drain them; dish in a circle in the centre of a dish, with whipped cream. Reduce the syrup with a little raspberry-juice, and pour it round the base.

Nougat of Apricot.

Make half a pound of puff-paste, and roll it out to the thickness of a half-crown; bake it, and allow it to become cold; spread apricot jam over it an inch in thickness. Have in readiness, finely chop

ped and well dried, half a pound of sweet almonds, with half a pound of pounded sugar, and mix with the whites of three eggs, previously beat to a snow. Spread it all over the jam, and put it in the oven to become firm and slightly browned. When cold, cut it into pieces and dish on a napkin.

JELLIES.

Calf's-Feet Felly.

CLEAN and cut into pieces four calves' feet; put them to boil in a gallon of cold water; boil gently for four or five hours, until the water is reduced to half its former quantity. Then strain the stock through a tammy or hair - sieve into a basin, and when it has become cold and set firm into a jelly, scrape off all the grease; wash the surface of the stock with a little hot water, and dab it over with a clean cloth. Then put the stock into a brass pan with two pounds of lump-sugar, the juice and rinds of six lemons, half an ounce of whole cinnamon, twelve cloves, and twenty pepper-corns. Set the pan on the fire to dissolve the jelly, and then add the whites of six eggs, well whisked, with half a pint of water, and also the shells of eggs. Stir the jelly until it boils; then add a pint of sherry wine; allow it to boil again; and then pour it into a jelly-bag, previously wrung out of boiling water. Place a basin under the jelly-stand to receive the jelly as it passes through the bag; return the jelly through the bag until it passes quite bright and clear. Then fill the

shape previously wet with cold water. When a shape is wanted, dip it in warm water, and turn it out on a silver or crystal dish.

When the jelly is required to be kept for a time, ox-feet may be used instead of calves' feet, with the addition of a large glassful of brandy. Put it into bottles, and cork to exclude the air.

Wine Felly.

Soak two ounces of gelatine in a pint of cold water for twenty minutes; then put it into a brass. pan; add an English quart of boiling water, about ten ounces of lump-sugar, the rind and juice of two lemons, eight cloves, twelve black pepper-corns, a stick of cinnamon broken into pieces, two eggs beaten with their shells in a teacupful of cold water. Mix all well together; place the pan on the stove or clear fire; stir until it boils, then add threequarters of a pint of Madeira or sherry wine. Pour through a jelly-bag previously wrung out of boiling water. Return the jelly to the bag until it is quite clear and bright; then pour it into shapes; put them away in a cool place to firm. When wanted, dip the shape in tepid water and turn it out on its dish.

Champagne Felly.

Soak one ounce and a half of gelatine in half a pint of cold water for fifteen minutes; then add the juice and rind of one lemon, two ounces of pounded sugar, and the white of an egg. Whisk all together over the fire until it boils. Add a spoonful of cold

water; set it by the side of the fire for about five minutes; then strain it through a piece of thick muslin previously wrung out of hot water. Put the gelatine into a basin; pour a quart of champagne over the gelatine, and pour into a shape. When set firm, dip the shape in tepid water and turn it out on its dish

Claret Felly.

Soak one ounce of gelatine in half a pint of water for twenty minutes; then put it into a brass pan, and add a quart of claret, one pound of white sugar, the rind and juice of one large lemon or two small ones, and a teaspoonful of red-currant or raspberry jelly. Mix well together; then set the pan on a slow fire, and stir the jelly until it is nearly boiling; then strain through muslin into a basin; add a glass of brandy and stir it till nearly cold; then pour it into a mould. When set, turn it out.

Russian Felly.

The remainder of a broken shape of jelly will serve this purpose. Put the jelly in a basin; place the basin in a pan of hot water. When the jelly is dissolved, pour some of it into a mould, and allow it to firm. Whip up the remainder of it into a froth, and put all into a mould. When set firm, turn it out upon a dish, and serve.

Maraschino Felly.

To one pint of clarified syrup add a wine-glassful of maraschino, one ounce of clarified gelatine, and