Cold dishes for hot weather

muscatel grapes ; pour into the mould, and stand aside to set. ORANGE JELLY Make a jelly the same as the claret jelly ; free the oranges from the pith, and cut into small pieces with a sharp knife ; when the jelly begins to set, stir in the oranges ; place on the ice to set. SANDRINGHAM JELLY Soak 1 box of gelatine in cold water for an hour ; add the juice of 3 lemons, half a pound of sugar, and the whites of eggs beaten in a little water; stir over the fire till it boils ; let it settle, and pass through a jelly -bag till quite clear; add a glass of brandy, an ounce of pistachios, and a tablespoonful of boiled rice; stir the jelly till nearly set, then pour into the mould. STRAWBERRY JELLY Pour a little jelly into a mould, place a layer of strawberries over it, pour over some more jelly, and when set place over it another layer of strawberries ; repeat till JELLIES 87 the mould is full, the last layer being of jelly- TUTTI-FRUTTI JELLY Put half a box of gelatine to soak in half a pint of cold water ; dissolve in a pint of boiling water; add the juice of 3 lemons; three-quarters of a pound of sugar ; strain ; when it begins to set, put a layer of jelly on the bottom of a mould, then a layer of sliced bananas, then a layer of jelly, next a layer of sliced oranges, another layer of jelly, a layer of peaches; the last layer should be of jelly. WINE JELLY Soak half a box of gelatine in half a pint of cold water, then add a pint of boiling water, and stir till dissolved ; add the juice of 3 lemons ; strain ; add some sherry, and when nearly set stir in a quarter of a pound of grapes, skinned and stoned; pour into the mould and set on the ice to harden. Ice-creams and Mousses ALMOND CREAM (1.) Blanch a half-pound of sweet almonds and a half-dozen bitter almonds. Pound to a paste in a mortar with a little water or milk to prevent oiling. Boil a quart of milk, pour it over the almonds and allow to stand until cold, when it must be strained through a cloth, squeezing it very hard to extract all the taste of the almonds. To this milk of almonds add a pint of cream and three-quarters of a pound of sugar, and freeze. (2.) Blanch 1 pound of sweet almonds and roast them, being careful not to burn them. Pound them to a paste in a mortar with a little rose-water. Pour a quart of boiling milk over them, and allow to stand until cold, when they must be strained as in the preceding receipt. Now make a caramel of a half-pound of sugar, with which the cream is to be sweetened. To make the caramel put the sugar in a porcelain-lined saucepan with just enough water to moisten it, and place over a quick fire, being careful not to burn it. When the sugar is melted and of a delicate brown mix with a cup of boiling milk, stirring constantly until dissolved. Add this and a pint of cream to the milk of almonds. Freeze. APRICOT CREAM Mash 18 ripe apricots with a half-pound of sugar ; add a quart of cream, and rub through a sieve. Add a few of the bruised kernels, and freeze. BLACKBERRY CREAM Make a custard of the yolks of 4 eggs and a quart of milk. Set aside to cool. Take a quart of picked blackberries and mash them with a half-pound of powdered sugar. Let it stand half an hour. Then strain, and add this juice to the custard, mixing it well. Add sugar to taste. Freeze. BISCUIT CREAM Take half a dozen sponge biscuits and soak in a quart of cream ; add the yolks of 3 eggs, well beaten, and a half-pound of sugar. Put it over the fire to thicken, but do not allow it to boil. Take from the fire and whisk until cold; add a spoonful of maraschino, and freeze. BROWN-BREAD CREAM Grate as fine as possible stale brown bread ; take 2 tablespoonf uls and soak in a quart of cream for two or three hours, and sweeten to taste. Freeze. BURNT CREAM