ld not believe that some unfamiliar substance, of
the origin of which they were either ignorant or doubtful, could form an
efficient substitute for the well-known calves' feet and cow-heels, from
which they had always been in the habit of making their jellies and
blanc-manges. By degrees, however, the Gelatine made its way, and at
length superseded the old system entirely; and its popularity is
demonstrated by the fact that the works at Emscote, near Warwick, cover
nearly five acres.

* * * * *

N.B.--It is necessary to call attention to the fact that in all the
following recipes in which Nelson's Gelatine and Specialities are used,
the quantities are calculated for _their manufactures only_, the quality
and strength of which may be relied upon for uniformity.

NELSON'S HOME COMFORTS.

***

SOUPS.

***

BEEF AND ONION SOUP.

A pint of very good soup can be made by following the directions which
accompany each tin of Nelson's Beef and Onion Soup, viz. to soak the
contents in a pint of cold water for fifteen minutes, then place over
the fire, stir, and boil for fifteen minutes. It is delicious when
combined with a tin of Nelson's Extract of Meat, thus producing a quart
of nutritious and appetising soup.

NELSON'S MULLIGATAWNY SOUP.

Soaked in cold water for a quarter of an hour, and then boiled for
fifteen minutes, Nelson's Mulligatawny Soup is very appetising and
delicious. It should be eaten with boiled rice; and for those who like
the soup even hotter than that in the above preparation, the
accompanying rice may be curried. In either case the rice should be
boiled so that each grain should be separate and distinct from the
rest.

BEEF, LENTIL, AND VEGETABLE SOUP.

Pour one quart of boiling water upon the contents of a tin of Nelson's
Soup of the above title, stirring briskly. The water must be boiling. A
little seasoning of salt and pepper may be added for accustomed palates.
This soup is perfectly delicious if prepared as follows: Cut two peeled
onions into quarters, tie them in a muslin bag, and let the soup boil
for twenty minutes with them. Take out the bag before serving the soup.

BEEF, PEA, AND VEGETABLE SOUP.

The directions printed on each packet of Nelson's Beef, Pea, and
Vegetable Soup produce a satisfactory soup, but even this may be
improved by the addition of the contents of a tin of Nelson's Extract of
Meat and a handful of freshly-gathered