Savouries and sweets suitable for luncheons and dinners

Cover the bottom of a glass dish with apricot jam. Pour some orange wine upon it. TSet the cream, set on a slow fire with the isinglass till it is dissolved, stirring all the time. Strain it through a sieve, stirring until it is cool enough to pour upon the preserve. When firm, stick it with blanched pointed almonds. H Small Almond Pudding. For Six Persons. — ^ lb. of sweet almonds ; 6 ozs. of bitter almonds; ^ lb. of butler ; 2 tablespoonfuls of cream; 3 ozs. of sugar ; 1 tablespoonful of cream ; 6 or 7 teacups. Pound half a pound of sweet almonds with five ounces of bitter ones and a spoonful of water. Then, mix ^ lb. of butter, two tablespoonfuls of crearn (warmed with the butter), four eggs, a tablespoonfui of brandy, three ounces of sugar. Butter some cups, and fill. Bake and turn out. Excellent Sherry Jelly. For Ten Persons. — IJ ozs. of Nelson’s gelatine ; | pint of cold water ; ^ pint of boiling water ; J pint of lemon juice ;l 3 or 4 lemons ; 3 whites of eggs ; 6 ozs. of loaf sugar. Steep one and a half ounces of Nelson’s opaque gelatine in a quarter of a pint of cold water ; when soft add to it half a pint of boiling water, which will dissolve it. Put it into a pan with a quarter of a pint of lemon jnice (three or four lemons) and the rind of one and a half, the whites of three eggs well beaten to a strong froth and the shells crushed, five ounces of loaf sugar. Stir gently until it boils, but not after. Let it boil gently for five minutes — no longer. When the mixture is taken off the fire put in a wineglassful of cold water. Let it stand a few minutes near the fire, covered up. Pour it on to half a bottle of sherry and half a teacupful of brandy in a basin, then strain the whole through a flannel bag, ■ previously rinsed in boiling water once or twice. ; Pour into a mould that has been plunged into cold j water and allow to stand until set. i Clear Lemon Jelly. For Eight Persons. — Ij ozs. of gelatine ; J pint of cold '•water; ^ pint of boiling water; 2 lemon rinds ; 1 gill of lemon juice ; ^ lb. of loaf sugar ; 5 eggs (the whites and > shells). Steep the gelatine in water ; when soft add half a ;pint of boiling water, the rind of two lemons, and ;a gill of juice, half a pound of loaf sugar, and the '.vi^hites and shells of five eggs. Boil well together, ; and strain through a jelly bag. Wafer Pudding. For Five Persons — IJ teaspoonfuls of flour; 1 egg; 2 ttablespoonfuls of cream ; 1 tablespoonful of butter; 10 tea- < spoonfuls of milk ; 1 oz. of castor sugar. Beat together for ten minutes the flour, the egg, ■the cream, the butter (warmed in the milk), and one t ounce of castor sugar. Bake in saucers a nice brown . Wafers Filled with Cream. For Six Persons. — 2 ozs. of flour ; j lb. of loaf sugar ; 2 t eggs ; 1 oz. of wax ; f pint of cream ; 1 teaspoonful of c cochineal ; saltspoonful of vanilla ; 1 J oz. of sugar. Beat well together the flour, the loaf sugar, and • the eggs ; roll out. Bake on a sheet of tin or copper ■ which has been rubbed with wax. Bake in a quick < oven. Cut out six circles, and curl up when hot. Fill up with whipped cream, flavoured with vanilla : and sweetened. Place in a circle on a dish, and : serve cold. The cream may be coloured pink with I cochineal. Swiss Cream.