La cuisine creole

Take a package of an ounce, or an ounce and a half of gélatine, pour upon it a pint of cold water, and let it remain to soften for an hour or so. When ready to make the jelly, pour on to the gélatine three-quarters of a pint of boiling water, and stir until the gelatine is dissolved ; then add to it one and a half pounds of white sugar, the juice and grated rind of one lemon, and a spoonful of any essence. Then beat the whites of two eggs well, and stir briskly into the mixture ; put it on a gentle fire, let it simmer slowly, take it off as soon as it boils up, then add a pint of wine and two tablespoonfuls of extract of lemon or vanilla; then strain it through a jelly bag until it runs clear. Some boil the extract and wine in the gélatine before straining, but it injures the fine flavor to do so. Boil the gélatine, the water, the sugar and eggs, and strain it ; af ter it is clear and still warm, pour in a pint of wine and set the jelly on ice in summer, or to cool in the winter. This should give great satisfaction. YELLOW CUSTARD JELLY FROM GELATINE. To one ounce of gelatine, soaked in one pint of water, add a quart of milk ; if the weather is warm take a little less milk. Set the milk and gelatine (or double the quanti ty of isinglass) on to get hot, let it give one boil up, then sweeten it, and when a little cooled stir in the beaten yolks of eight eggs ; do not let the eggs boil up or yon might cnrdle them. Flavor with vanilla or lemon, pour into moulds, and set în a cool place, or on ice to harden. CALVES' FEET JELLY. Take two calves' feet, add to them a gallon of water which you must reduce by boiling to a quart ; strain it while hot, and set away to get cold. When cold take ofE the fat, and remove any settlings which may be in the bottom. Melt the jelly in a stew-pan, and add to it the the whites of six eggs, well beaten, half a pint of wine, half a pound of white sugar, the juice of four lemons, and rind of one grated. Boil this a few minutes, and pass it through a flannel strainer. This is a most delicate and nourishing article of diet for the sick and convalescent. If the jelly is dropped upon the sliced peel of a lemon instead of the grated peel, it will look prettier. CALVES' FEET JELLY MADE WITH GELATINE. Take three quarts of water, one pint of white wine. six teaspoonfuls of brandy, six lemons, juice and peel, six eggs, the whites slightly beaten, the shells crushed — the yolks not used — three pounds of white sugar, and four ounces of gélatine. First, soak the gelatine in one quart of the measured water ; let it remain for one-half an hour. Mix the ingredients named with the other two quarts, and let ail boil twenty minutes ; strain it through a flannel bag without squeezing. Wet the jelly mould in cold water. Pour the jelly in, and leave it to cool, or put it on ice until wanted. AMBROSIA OF ORANGE OR PINEAPPLE. This is a pretty dessert or supper dish. You require a cocoanut and six oranges or a pineapple. Grate the cocoanut; and slice the oranges or pineapple ; then in a glass dish lay a layer of fruit, and a layer of the grated cocoanut, until your bowl is full. Strew powdered sugar over each layer of fruit, and on the top, and it is ready. FLOATING ISLAND, WITHOUT WINE. Beat the whites of five eggs with a little currant jelly until they are quite thick. Sweeten a pint of cream, add a teaspoonf ul of extract, pour it in the bowl, and then drop your whites of eggs and jelly by spoonfuls on the cream. If you can not procure cream, you may make a substitute of a custard, made of a pint of sweet milk, yolks of two eggs, and half a cup of white sugar. EGG-NOG.