Cold dishes for hot weather

Make a quart of calf's-foot jelly, flavor it with orange, and keep in a liquid state; peel 4 oranges, and divide into small sections, being careful not to break the inner skin ; place the oranges in a flat dish and sprinkle powdered sugar over them, and set aside for two hours. Pour about a teacupful of the jelly into a plain mould ; let set, and arrange upon it a layer of oranges ; pour over these some jelly ; allow it to set ; then some more oranges, and so on till the mould is quite full. When quite firm turn out on a dish, and surround the base with a border of whipped cream, and sprinkle the latter with chopped pistachios. PINEAPPLE TRIFLE Make small holes in a stale sponge-cake, and pour over it as much of the syrup of a pineapple as it will absorb; chop a few slices of the pineapple, put them around the bottom of the cake, and pour cream over the whole ; sprinkle with blanched almonds and pistachios cut very small, and candied cherries. PORCUPINE Put a pound of raspberries into a pan with a pound and a half of apples, pared, cored, and sliced ; add enough powdered sugar to sweeten it, and boil on a slow fire till the apples are soft and pulpy ; then pass through a sieve ; stir in 2 ounces of dissolved gelatine, and pour into an oval mould; when firm turn out on a dish ; stick it over with thinly cut almonds, to imitate the quills of a porcupine ; pour over whipped cream and serve. RASPBERRY GATEAU Cut a sponge-cake into slices half an inch thick ; place them in a dish ; pour over them a pound and a half of raspberries and currants stewed with half a pound of sugar ; allow to stand for half an hour; pile the cake in the centre of a dish; whip some cream to a froth ; sweeten with sugar and flavor with wine ; pour it over the cake, and send to the table. CHARLOTTES 83 STRAWBERRY CHARLOTTE Line a mould with lady's -fingers; cover the bottom with a layer of jelly of some bright color. Make a filling as follows : put a pint of thick cream into a pan together with an ounce of. dissolved gelatine and a pound of picked strawberries ; mix thoroughly and pour into the mould ; cover the top with some more fingers, place on the ice to set ; serve with whipped cream. JELLIES 83 APRICOT JELLY Place a tin of apricots in a pan with half a pound of sugar and allow them to boil; strain oflP the syrup ; take out the kernels and remove the skin from the apricots ; allow to cool ; add to a pint of the syrup half a box of gelatine dissolved in a little water ; boil, and clarify with the whites of eggs ; pour a little jelly into the bottom of a mould, and when it is beginning to set place over it some of the apricots ; add more jelly and apricots till the mould is full ; set in a cool place, and serve with whipped cream. CLARET JELLY Mix together half a pound of powdered sugar, 1 bottle of claret, the juice and rind JELLIES 85 of a lemon, a small pot of currant jelly, and half a box of gelatine ; boil for ten minutes; add a little brandy; strain, and allow to cool. CHERRY JELLY Soak a box of gelatine in a pint and a half of water; add the juice of 4 lemons, half a pound of sugar, and the whites of 2 eggs beaten in a little water ; stir over the fire till it boils ; pass through a jelly-bag until clear, then add half a glass of noyau, a few drops of essence of almonds, and color with a few drops of cochineal ; pour into a mould. MUSCAT JELLY Soak 1 box of gelatine in water, add the juice of 2 lemons, half a pound of sugar, and the whites of 2 eggs beaten in a little water; place the pan on the fire and stir gently till it boils; take it up, and pass through a sieve till quite clear; stand in cold water, and when nearly set stir in a little elder-flower water and half a pound of