tened will
be very good. Keep the fool quite thick. Serve with rusks or sponge
finger biscuits.

APPLE MERINGUE.

Beat up two packets of Nelson's Albumen with six small teaspoonfuls of
water, and stir them into half-a-pound of stiff apple-sauce flavoured
with Nelson's Essence of Lemon. Put the meringue on a bright tin or
silver dish, pile it up high in a rocky shape, and bake in a quick oven
for ten minutes.

STEWED PEARS WITH RICE.

Put four large pears cut in halves into a stewpan with a pint of claret,
Burgundy, or water, and eight ounces of sugar, simmer them until
perfectly tender. Take out the pears and let the syrup boil down to
half; flavour it with vanilla. Have ready a teacupful of rice, nicely
boiled in milk and sweetened, spread it on a dish, lay the pears on it,
pour the syrup over, and serve. This is best eaten cold.

COMPOTE OF PRUNES.

Wash the fruit in warm water, put it on to boil in cold water in which
lump sugar has been dissolved. To a pound of prunes put half-a-pound of
sugar, a pint of water, with the thin rind and juice of a lemon. Let
them simmer for an hour, or until so tender that they will mash when
pressed. Strain the fruit and set it aside. Boil the syrup until it
becomes very thick and is on the point of returning to sugar, then pour
it over the prunes, turn them about so that they become thoroughly
coated, taking care not to break them, let them lie for twelve hours,
then pile up on a glass dish for dessert.

ON JELLY-MAKING.

***

It is within the memory of many persons that jelly was only to be made
from calves' feet by a slow, difficult, and expensive process. There is,
indeed, a story told of the wife of a lawyer, early in this century,
having appropriated some valuable parchment deeds to make jelly, when
she could not procure calves' feet. But the secret that it could be so
made was carefully guarded by the possessors of it, and it was not until
the introduction of Nelson's Gelatine that people were brought to
believe that jelly could be made other than in the old-fashioned way.
Even now there is a lingering superstition that there is more
nourishment in jelly made of calves' feet than that made from Gelatine.
The fact is, however, that Gelatine is equally nutritious from whatever
source it is procured. Foreign Gelatine, as is well known, does
sometimes contain substances which, if not absolutely deleterious, are
certainly undesirable; but Messrs. Nelson wa