hen place the
basin in another with cold water and continue whisking until it is
beginning to set, when put it into a fancy mould.

STRAWBERRY TRIFLE.

Put a layer of strawberry jam at the bottom of a trifle dish. Dissolve a
half-pint tablet of Nelson's Raspberry Jelly, and when it is set break
it up and strew it over the jam. Upon this lay sponge finger biscuits
and ratafia cakes, and pour over just enough new milk to make them soft.
Make a thick custard, flavoured with Nelson's Essence of Vanilla, and
spread it over the cakes. Finally place on the top a handsome quantity
of cream, whisked with a little powdered sugar and flavoured with
vanilla.

WHIPPED CREAM.

To half-a-pint of cream put a tablespoonful of fine sifted sugar, add
sufficient of any of Nelson's Essences to give it a delicate flavour.
With a whisk or wire spoon, raise a froth on the cream, remove this as
soon as it rises, put it on a fine hair, or, still better, lawn sieve;
repeat this process until the cream is used up. Should the cream get
thick in the whisking, add a very little cold water. Put the sieve
containing the whisked cream in a basin and let it stand for some hours,
which will allow it to become more solid and fit for such purposes as
filling meringues.

CAKES.

***

The proper beating of the whites of the eggs is an important matter in
cake-making. There are a number of machines for this purpose, which are
in turn eagerly adopted by inexperienced persons; but for private use
not one of them is comparable to hand-beating. When once the knack of
beating eggs is acquired but little labour is needed to bring them to
the right consistency; indeed, the most successful result is that which
is the most rapidly attained. The whites of eggs for beating should be
fresh, and should be carefully separated from the yolks by passing and
repassing them in the two halves of the shell. It is best to beat the
whites immediately they are broken, but if this is not possible, they
must be kept in a cool place until wanted. If ice is at hand, it will be
found advantageous to keep the eggs in it. In well-furnished kitchens a
copper beating-bowl is provided; it should not be tinned, as contact
with this metal will blacken the eggs; for this reason, the whisk, if of
iron wire, should not be new. An earthenware bowl with circular bottom,
and sufficiently large to admit of a good stroke in beating, answers the
purpose perfectly well. A pinch of s