À la mode cookery

Make some calf's-foot jelly, or melt one of Lazenby's calf's-foot jellies. Colour it with sap green and flavour it with curacoa. When the jelly is cold, whisk it to a froth, then fill a round border-mould with it and place it on ice. Take some egg-moulds, or, if not at hand, blow the contents from a newlaid egg. Whip some cream and add to it half its quantity in pale-coloured jelly, and sweeten to taste ; divide it in half, and flavour one half with essence of coffee till it becomes the colour of a brown egg. Flavour the other half with maraschino. Fill half the eggs with the brown mixture, and the rest with the white ; place on ice, and when frozen enough turn out. Turn out the green border and arrange the white and brown eggs in it, resembling a nest as much as possible. A few threads of spun sugar spun over the border add to its natural appearance. Iced Souffle Take the yolks of six eggs, place them in a basin, and whisk them over a pan of hot water till they become light. Then whisk them over a basin of broken ice till cold. Mix in them a pint of whipped cream flavoured with a gill of sérena liqueur and then the whipped whites of eggs. Pour the mixture into the souffle dish, surround it with a band of paper two inches higher than the dish, and place on ice for five or six hours. Just before sending it to table sprinkle some grated ratafia biscuits on the top, also a few pistachio-kernels grated, and remove the paper and put it in the outer souffle-dish. Harlequin Jelly Make some calfs-foot jelly, divide it into six portions, flavour and colour each differently — one white, cream and jelly mixed ; for pink, cream jelly and cochineal ; another red jelly, another green, another brown ; jelly, cream and essence of coffee mixed, leaving one portion, the natural jelly ; set all these on ice, and when nearly set whip each one separately, then leave on ice again ; then fill the mould with alternate layers of the jellies and put on ice again. (See Plate XIX.) Gelee a la Printemps Take a round mould with a pipe, and fill it with clear jelly flavoured with green curacoa. Whip some raspberry cream and pile it high in the centre of the jelly, and sprinkle the top with pistachio-kernels and powdered violets. Jugged Hare a la Surprise Butter some hare-moulds and fill them with Genoese cake batter, pressing it well into the moulds with the handle of a small spoon. Bake, then turn them out and leave till next day. Then trim level at the back. Make some little jugs in almond paste, dry them in a cool oven, decorate with pink piping. Put a teaspoonful of strawberry jam into the bottom of each jug, put one of the little hares into each jug, with the head and shoulders showing, stick a morsel of dried cherry with icing into the eyes, and dish up. (See Plate XX.) Macedoine of Fruits (Macedoine aux Fruits) Take some strawberries, half a pound of raspberries, the same of red and white currants, the same of cherries, the same of grapes, some apricots cut in quarters, pieces of pineapple and melon, bananas, apples, plums, peaches, figs, &c.