king a
whipped cream sauce to serve with the pudding.

LEMON JELLY.--Soak one half box of gelatine in a scant cup of cold
water until soft. Then pour over it one pint of boiling water and stir
until well dissolved. Add one cup of sugar, the yellow rind of one
lemon, and one half cup of lemon juice. Strain, put into molds
previously wet in cold water, and place in the ice chest to harden. If
preferred, the above may be cooled in a shallow dish and cut into
irregular shapes to be served with a custard sauce. Use only the yolks
of eggs in making the custard, that it may have a rich color, using two
yolks in place of one whole egg.

JELLY WITH FRUIT.--Soak a package of gelatine in a cup of cold
water until soft; then pour over it one quart and a cup of boiling
water. Strain, add the juice of four lemons and twelve tablespoonfuls of
sugar. Cool a little of the gelatine in a mold, and as soon as set,
scatter in some nice currants or seedless raisins; add another layer of
gelatine, and when set, scatter in more fruit; continue until the mold
is full, having gelatine at the top. Fresh fruit, currants, grapes,
cherries, plums, peaches, etc., may be used in place of raisins, if
preferred.

ORANGE DESSERT.--Soak one third of a cup of gelatine in one third
of a cup of cold water until soft; then pour over it one third of a cup
of boiling water. Add a scant cup of sugar, the juice of one lemon, and
a cupful of orange juice and pulp. Set the dish containing the mixture
in a pan of ice water until it begins to harden. Have ready the whites
of three eggs well whipped, add to the jelly, and beat all together
until light and stiff enough to drop. Pour into molds wet in cold water,
and lined with sections of oranges, from which seeds and white fiber
have been removed.

ORANGES IN JELLY.--Pare divide, and take out the seeds from four or
five sweet oranges, being careful to remove all the white rind and
shreds. Place in a deep dish and pour over them a syrup prepared as for
Apples in Jelly, using the juice of a whole lemon. Set in the ice box
over night. A very little orange peel may be grated into the syrup if
liked; and if the oranges are very sweet, less sugar will be required.
If one can afford to use orange juice in place of the water in making
the syrup, the dessert will be greatly improved.

ORANGE JELLY.--Soak one quarter of a box of gelatine until soft in
just enough cold water to cover. Then pour over it one half cup of
boi