Nelson's Essence of Vanilla can be added with advantage.

CHARTREUSE OF ORANGES.

Peel four or five oranges, carefully take out the divisions which put on
a hair sieve in a cool place to drain all night. Melt a little Nelson's
Bottled Orange Jelly, pour it into a saucer and dip in each piece of
orange, which arrange in a close circle round the bottom of a small
pudding-basin. Keep the thick part of the orange downwards in the first
row, in the next put them the reverse way. Continue thus until the basin
is covered. Pour in a little of the melted jelly, then of cream, made by
mixing a quarter of an ounce of Nelson's Gelatine soaked and dissolved
in a gill of milk, into a gill of rich cream, sweetened. Fill up the
basin with alternate layers of jelly and cream, allowing each of these
to set before the other is put in, making the jelly layers last. The
Chartreuse will turn out easily if the jelly is gently pressed from the
basin all round. Garnish with two colours of Nelson's Bottled Jelly
lightly chopped.

FIG CREAM.

Preserved green figs are used for this cream--those of Fernando
Rodrigues are excellent. Place the figs in a plain mould, and pour in
gently, when on the point of setting, a cream made with a pint of cream
and half-an-ounce of Nelson's Gelatine, and lightly sweetened. When the
cream is turned out of the mould, pour round it the syrup in which the
figs were preserved.

CHAMPAGNE CREAM.

Although this is properly a jelly, when well made it eats so rich that
it is usually called cream. It is chiefly used in cases of illness, when
it is desirable to administer champagne in the form of jelly. Soak
half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it
in a stewpan with one or two ounces of sugar, according as the jelly is
required sweet or otherwise. When cool, add three gills of champagne and
two tablespoonfuls of lemon juice, whip until it is beginning to set and
is light and frothy; put into a mould, and it will be ready for use in
two hours, if put in a cold place.

ORANGE MOUSSE.

Rub the zest of the peel of two oranges on to a quarter of a pound of
lump sugar, which boil with half-a-gill of water to a thick syrup. Beat
the juice of three large oranges with two whole eggs, and having
whisked them slightly, add the syrup and Nelson's Gelatine, dissolved,
in the proportion of half-an-ounce to a pint of liquid. Whisk the
mixture over a saucepan of hot water until it is warm, t