y at the bottom of a plain
mould so as to form a pretty pattern. Pour in very gently enough jelly
to cover the first layer, let it stand until beginning to set, then put
another layer of fish, eggs, and parsley, then more jelly, and so on
until the mould is full. When done set the mould on ice, or allow it to
stand some hours in a cold place to get well set. Turn it out, ornament
with parsley, beetroot, and cut lemon.

COLLARED EELS.

Clean and boil the eels in water highly seasoned with pepper and salt,
an onion, bay-leaf, a clove, and a little vinegar. When the eels are
done enough, slip out the bones and cut them up into pieces about two
inches long. Take the liquor in which the fish is boiled, strain it, let
it boil in the stewpan without the lid, skimming it until it becomes
clear. Dissolve a quarter of an ounce of Nelson's Gelatine to each
half-pint of the fish gravy, and boil together for a minute, let it then
stand until cool. Arrange the pieces of eel tastefully in a plain mould
with small sprigs of curled parsley and slices of hard-boiled eggs, and,
if you like, a fillet or two of anchovies cut up into dice. When all the
fish is thus arranged in the mould, pour the jelly in very gently, a
tablespoonful at a time, in order not to disturb the solid material. Let
the mould stand in cold water for seven or eight hours, when it can be
turned out. Ornament with parsley, lemon, and beetroot.

LITTLE DISHES OF MEAT.

***

In this chapter a number of useful and inexpensive dishes are given,
which will serve either as breakfast dishes, _entrees_, or for invalids,
and which may, in the hands of an intelligent cook, serve as models for
many others. As will be seen, it is not so much a question of expense to
provide these little tasty dishes as of management. In all the following
recipes for little dishes of mutton, it will be found a great advantage
to use New Zealand Meat.

A good cook will never be embarrassed by having too much cold meat on
hand, because she will be able by her skill so to vary the dishes that
the appetites of those for whom she caters will never tire of it. Even a
small piece of the loin of mutton may be served in half-a-dozen
different ways, and be relished by those who are tired of the
mutton-chop or the plain roast.

MUTTON CUTLETS.

Taken from the neck, mutton cutlets are expensive, but those from the
loin will be found not only convenient, but to answer well at a smaller
co