Miss Corson's practical American cookery and household management

Make some good calf's-foot jelly very thick; after clarifying it, as directed in the recipe for clarifying stock and jelly, dissolve in a quart of the jelly, while it is warm, half an ounce of isinglass ; add to it half a pint of good madeira, a glass of brandy, and enough sugar to sweeten the jelly acceptably ; then cool it in moulds, and serve it cold. NOYEAU JELLY. Put an ounce of the best isinglass into half a pint of lukewarm water, and stir it over the fire until it is dissolved ; meantime put over the fire a pound of loaf-sugar, the juice of half a lemon, and half a pint of cold water, and boil them without stirring until they form a thick sirup; mix with the dissolved isinglass the sirup and a wineglass of noyeau cordial or liqueur; and then strain the jelly into a mould wet in cold water, and allow the jelly to harden before turning it out of the mould. ORANGES WITH JELLY. Cut from sound oranges a small circular piece from the stem end, as shown in the accompanying engraving, and scoop out the pulp of the fruit ; or cut the rind in the form of a basket ; wash the peels in cold water, put them over the fire in boiling water with a little sugar, and boil them Oranges filled with Jelly. for five minutes'; then cool them, and fill them with Floridaorange jelly, or with any jelly, slightly softened by heat; after the orange-rinds are filled with jelly, it must be allowed to harden ; the entire rind containing the jelly can then be cut in quarters, as shown in the engraving, or served whole. The effect is very pretty. CHARTREUSE OF CANDIED ORANGES. Peel and quarter oranges enough to line the bottom and sides of a round tin jelly-mould ; lay the quarters upon a sieve, and place them on the shelf over the stove, or on the oven. door, where the white membrane which encloses the pulp will become quite dry ; this membrane must be entirely un^ broken, so that no juice can escape. While the oranges are drying, put over the fire in a sugar-boiler half a pound of loaf-sugar, a gill of water, and a teaspoonful of lemon-juice, and boil the sugar until it cracks off sharp when cooled in ice-water ; after large bubbles begin to show on the top of the boiling sugar, it must be tested frequently to see if it is boiled crisp enough. When the sugar is done, pour some sweet -salad-oil in a round tin mould, run it all over the inside of the mould, and then pour it out ; dip the quarters of orange in the hot sugar, one by one, and then entirely Une the bottom and sides of the oiled mould with them, overlapping the quarters a little ; the sugar will hold them together, and the oil will prevent adhesion to the mould ; after the orange-quarters have cooled in the mould, they will turn out and retain its shape ; this forms a chartreuse, which may be filled, just before serving, with any fresh berries, or small fresh fruits, or even with iced creams or jeUies. SPINNING SUGAR.