elson's Essence of Vanilla.
Whisk until cool, when stir in a gill of whipped cream.

MANDARIN CREAM.

Dissolve half-an-ounce of Nelson's Gelatine, previously 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.

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.

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.

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.

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.

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.

VELVET CREAM.

Soak three-qu