Cookery for beginners

THE pleasing custom in many families is •*• to make the daughters responsible for ''fancy cookery." Mamma turns naturally, when company is expected, to her young allies for the manufacture of cake, jellies, blanc-mange, etc., and for the arrangement of fruit and flowers, and seldom cavils at the manner in which they do the work. The difference in the appointment of feasts in houses where there are girls growing up and grown, and in those where there are none, is so marked that I need not call attention to it. Lemon or Orange Jelly. One package of gelatine soaked in two cups of cold water. Two and a half cups of sugar. Juice of four lemons and grated peel of two (same of oranges). Three cups of boiling water. A quarter-teaspoonful powdered cinnamon. Soak the gelatine two hours; add lemon juice, grated peel, sugar and spice, and leave for one hour. Pour on the boiling water, stir until dissolved, and strain through double flannel. Do not shake or squeeze, but let the jelly filter clearly through it into a bowl or pitcher set beneath. Wet moulds in cold water and set aside to cool and harden. Ribbon Jelly. Take one third currant jelly, one third lemon jelly, and as much plain blanc-mange. (^See Desserts^ When all are cold and begin to form, wet a mould, pour in about a fourth of the red jelly and set on the ice to harden; keep the rest in a warm room, or near the fire. So soon as the jelly is firm in the bottom of the mould, add carefully some of the white blancmange, and return the mould to the ice. When this will bear the weight of more jelly, add a little of the lemon, and when this forms, another line of white. Proceed in this order, dividing the red from the yellow by white, until the jellies are used up. Leave the mould on ice until you are ready to turn the jelly out. A pretty dish, and easily managed if one will have patience to wait after putting in each layer until it is firm enough not to be disturbed or muddied by the next supply. Buttercup Jelly. - One half package of gelatine soaked in half a cup of cold water for two hours. Three eggs. One pint of milk. One heaping cup of sugar. One teaspoonful of vanilla. Bit of soda the size of a pea stirred into the milk. Heat the milk to scalding in a farina-kettle and stir in the soaked gelatine until the latter is dissolved, and strain through a coarse cloth. Beat the yolks of the eggs light, add the sugar and pour the boiling mixture gradually upon it, stirring all the time. Return to the farina-kettle and stir three minutes, or until it begins to thicken. Let it cool before you flavor it. Whip the white of one egg stiff, and when the yellow jelly coagulates around the edges, set the bowl containing the frothed white in cracked ice or in ice-water and beat the jelly into it, spoonful by spoonful, with the egg-whip, until it is all in and your sponge thick and smooth. Wet a mould and set it on the ice to form. Lay about the base when you dish it. Whipped Cream. I have been assured by those who have made the experiment, that excellent whipped cream can be produced, and very quickly, by the use of our incomparable Dover Egg-beater. I have never tried this, but my pupils may, if they have not a syllabub-churn. Put a pint of rich, sweet cream in a pail or other wide-mouthed vessel with straight sides, and set in ice while you whip or churn it