The St. Mungo cookery book

mould. By bringing the juice first to the boil and pouring through clean muslin, together with the dissolved gelatine, the jelly is rather clearer. SNOW SHAPE. I 07,. gelatine. 12 drops vanilla. 6 ozs. sugar. 3 whites of eggs. Put the gelatine into a teacupful of cold water for an hour or two, then add i teacupful of boiling water. When quite dissolved add sugar, vanilla, and whites of egg. Whisk for 20 minutes or so, until it begins to set, and pour into a wet mould. Turn out when quite firm. Mrs Cunningham, Trinity. SPANISH CREAM. I egg. I pint milk. i oz. gelatine. 2 dessertspoonfuls sugar. 1 teaspoonful vanilla. Steep gelatine in a little cold water, separate yolks from whites, beat whites stiffly. Put the sugar with the yolks and beat together till smooth. Boil milk and dissolve the gelatine in it, pour over yolks, stir lightly. Put back into pan and stir till thick over fire. Pour into basin, add whites and vanilla, stir gently, pour into wetted mould. Turn out when cold. "Civica," Liverpool. STRAWBERRY CREAM. I oz. isingla.ss. 4 pint of water. I pint cream. ^ lb. sifted .sugar. 4 rind of a lemon. J pot strawberry jam. J pint milk. JVbie. — A little carmine may be added. Dissolve isinglass in water pint) and strain it. Beat the cream with | lb. sifted sugar and the lemon. Beat | lb. pot of strawberry jam in | pint of milk, then strain through a sieve. Mix all the ingredients and whisk until a sponge, then put in mould to set. Miss K. C. Blyth, Abbotsford Crookston, Glasgow. VANILLA CREAM SHAPE. I oz. gelatine. I 2 tablespoon fuls powdered 6d. worth double cream. | sugar. Vanilla or other flavouring desired. Soak gelatine in sufficient milk to dissolve it, then strain it. Whisk the cream till thick (about 10 minutes), add sugar, gelatine, and flavouring, being careful to stir gently with a wooden spoon. Put into a wetted mould to set. JEANNIE ROSS, Garnethill Manse, 98 St George’s Road, Glasgow. ELLIOTT’S IRISH Beautifully made from Cambric, Nainsook, or Horrockses Longcloth.s, by expert employees from the North-west districts of Ireland, where fine sewing has been an important industry for generations. Nightdresses, 4/11, 5/11, 6/11, 7/6, 8/11. 12/11 Chemises 1/11, 2/6, 2/11, 3/11, 4/11, 7/6 Knickers 1/11, 2/6, 3/6, 4/6, 4/11 Prettily Trimmed Torchon Lace, Val. L.ace, or Embroidery “The Erin Set,” Nightdress, Chemise, Knickers, Horrockses Longcloth, Hand-made, beautifully trimmed Val. Lace, Insertion and Ribbon, 25/6 Orders of 20 - and upwards Carriage Paid Price Lists Free ELLIOTT BROS., 138 Dublin Road, Belfast no SAVOURIES. FOR BREAKFAST, LUNCHEON, OR SUPPER. A LIGHT LUNCHEON DISH. Prepare and fry some ordinary pancakes. Just before serving have some scrambled eggs ready, in which put plenty of freshly-chopped lean cooked ham. Spread the cooked egg mixture on each pancake, roll and cut in halves, serve on napkin. This dish must not stand long. Mrs Mussen, Balmoral Castle. ANCHOVY EGGS. 3 hard-boiled eggs. 3 teaspoonfuls anchovy sauce. 2 ozs. butter. 8 toast biscuits. Pepper. Cayenne and salt. Cut eggs in hah es, take out yolk and pound it till smooth, add seasonings, salt, and a little butter, beat well, and then refill the whites. Serve hot on hot buttered biscuits. Mrs OsLER, Edinburgh. AN EXCELLENT SUPPER DISH.