Savouries and sweets suitable for luncheons and dinners

Boil for a few minutes one ounce of Swinburn's isinglass with half a bottle of claret, the juice and rind of half a lemon, a small teacupful of raspberry juice, a tablespoonful of brandy, half a pound ofj| loaf sugar. Pour into a china mould and put aside till the following day. When it is to be used, serve with a garnishof whipped cream flavoured with vanilla. Chocolate Cream. For Ten Persons. — 1 oz. of gelatine ; 3 ozs. of chocolate ; 2 ozs. of sugar ; f pint of milk ; 3 eggs ; ^ pint of cream ; 1 teaspoonful of vanilla. Cover one ounce of gelatine with water ; pound three ounces of chocolate with castor sugar to taste, put it with three-quarters of a pint of milk into a saucepan, stir till it thickens ; do not allow it to boil, but when entirely dissolved take away from fire and stir in the yolks of three previously beaten eggs and add the gelatine, whisk in half a pint of cream. When the mixture is nearly cool put into it a teaspoonful of vanilla. Pour into a china mould and allow to stand in a cool place until the following day. Cheese Cakes. For Twelve Cheese Cakes. — 4 eggs; J lb. of sugar; 2 lemons ; 2 ozs. of butter ; ssufficient puff paste to line the patty pans. Beat the yolks of four eggs tiU nearly white, add a quarter of a pound of castor sugar and the juice H grated rind of two lemons. Line some patty pans with good puff paste, put some of the mixture in each with a tiny piece of butter on top, and bake in a hot oven. Meringues. Eight Persons. — 6 eggs ; 12 ozs. of castor sugar ; 1 teaspoonful of vanilla ; ½ pint of cream. For meringues use equal weight of sugar and eggs. Put the castor sugar on a wire sieve and sift it through on to a paper; put some of the sugar to a copper stewpan and whip the whites of the eggs used gently until quite firm with it; put in the rest of the sugar with a dessert-spoon very lightly. When firm enough to bear an egg laid on it take it out of the copper stewpan with a table-spoon and place it in rows on white writing paper. Cast sugar over. Place the paper on which the shapes are in a baking tin. The oven must be rather hot and the door must be kept open. Bake until firm and of a pale colour. Take out, heat a knife in hot water and cut the meringues off the paper they are baked on; take out some of the soft inside and fill with whipped vanilla-flavoured cream properly sweetened, join two cases together, letting the cream bulge out at the sides. Apricot Cream. For Ten Persons. — ½ oz. of isinglass ; bitter almonds ; 6 ozs. of apricot jam ; mt of cream ; 2 eggs ; 2 oz. of sugar. Dissolve half an ounce of isinglass in a stewpan with three-quarters of a cupful of milk, simmer it ^ of a cup of milk ; pint of milk ; over a slow fire till dissolved, stirring occasionally : strain into a teacup through a fine sieve. Mix four pounded bitter almonds with six ounces of apricor jam rubbed through a sieve, put it into a saucepail with half a pint of milk, stir till it thickens, but dc not allow it to boil ; take away from the fire and whisk in the beaten yolks of two eggs. Whisk to a stiff froth half a pint of cream sweetened, and stir it lightly into the other ingredients, then add the isinglass not quite cold. Pour into a china mould and allow to set until next day. Sponge Soufflfe.