Savouries and sweets suitable for luncheons and dinners

ice, break it almost to a powder, throw a large handful and a half of salt among it. You must prepare it in as cold a part of the house as possible. Put your pewter ice-pot into the bucket containing the broken-up ice, draw the ice round the pot so as to cover every possible part ; keep turning it round briskly by 'means of the handle. Every five minutes open the pot, stir well, and remove the parts that ice round the edges. Close up and cover with ice until it is as firm as butter. Put the ice into moulds, and place in fresh ice and salt, or serve in glasses. There should be holes in the bottom of the bucket to let the water escape. Almond Hedgehog. For Six Persons. — 1 lb. of blanched almonds ; 1 gill of orange flower water ; 6 yolks of eggs ; 5 whites of eggs ; J pint of cream ; 1 oz. of sugar ; lb. of fresh butter. Custard for Sauce. — 2 yolks of eggs; oz. of sugar; I pint of cream ; 3 drops of vanilla. Take a pound of blanched almonds, beat them well in a mortar with a little orange fiower water make them into a stiff paste, then beat in the yolks of six eggs ; put the whites of five into half a pint of rich cream, sweeten with sugar, mix with it a quarter of a pound of sweet butter melted. Set the whole on a slow fire and keep constantly stirring till it is stiff enough to be made in the form of a hedgehog. Then stick it full of blanched almonds cut lengthwise to resemble the bristles of a hedgehog ; put it into a dish and pour round it a good custard made with half a pint of cream and the yolks of two eggs, sweetened to taste, and flavoured with a drop or two of vanilla. Cowslip Pudding. For Six or Seven Persons.— J peck of cowslips J lb. of Naples biscuits ; ^ pint of cream ; 1 pint of milk ; 3 eggs ; 1 tablespoonful of rose water ; 2^ ozs. of sugar. Take the flowers of half a peck of cowslips, cut and pound them small, with a quarter of a pound of Naples biscuits grated, and a pint and half of cream, or a pint of milk and half a pint of cream. Boil them a little, then take off the fire and beat up three eggs with a little cream and rose water. Sweeten to taste, mix well together, butter a dish and put it in ; bake it, and when done dust fine sugar over it and serve. Riband Jelly. For Ten Persons. — 2 calves’ feet ; 5 quarts of water ; 3 ozs. of gelatine ; 6 whites of eggs ; 6 shells ; 2 glasses of sherry ; 2f ozs. of sugar ; 4 drops of vanilla ; 1 saltspoonful of cochineal ; 1 saltspoonful of spinach extract ; ^ saltspoonful of saffron ; 1 tablespoonful of orange flower water ; 1 gill of cream. Take out the large bones of two calves’ feet, put the feet into a pot with five quarts of water and three ounces of gelatine, boil till it comes to one quart ; strain it through a flannel bag, let it stand twenty-four hours, then scrape off all the fat from the top very clean, then slice it. Put to it the whites of five eggs beaten to a froth, and their crushed shells ; boil it a little, then put in wine and sugar to taste. Strain through a flannel bag into a mould that has been previously dipped in cold water, run in as much jelly as will cover the bottom of the mould half an inch deep, let it stand to get cold ; colour a little of the jelly with cochineal and flavour with a drop or two of vanilla. When the first layer is perfectly cold run