The new practical housekeeping

Very handsome jellies for dessert are made with gelatine formed in fancy molds, and when fruit is added exceedingly elegant and ornamental dishes result. But there are a few points connected "with the use of gelatine for culinary purposes which cannot be too strongly impressed upon housekeepers and cooks . It should always be soaked in cold water till thoroughly saturated or so soft that it wiU tear with the fingers. In some cases it should be soaked for not less than five or six hours. The liquid containing gelatine should never be boiled, except in cases when it cannot be avoided, such &s in clearing a jelly with white of egg, when it is necessary to raise tho temperature to boiling point to coagulate the albumen ; but two minutes' boiling is quite sufficient for that purpose. Use as little gelatine as possible; that is, never use more than will suffice to make a jelly strong enough to retain its form when turned out of the mold. The prejudice common against gelatine which existed in former years was doubtless caused by persons unacquainted with its qualities using too large a quantity, and producing a jelly, hard, tough, and unpalatable, which compared very unfavorably with the delicate jellies made from calves' feet, the delicacy of which arose from the simple fact that the gelatine derived from calves' feet is so weak that it is almost impossible to make the jellies too strong. Persons accustomed to use gelatine will know that its "setting" power is very much affected by the temperature. In hot weather a little more gelatine than ordinary should be added. If jelly is not perfectly clear after straining, beat up whites of eggs and add, bring to a boil and skim, then strain again. Do not use lemon extract for flavoring jellies made with gelatine, as it imparts a milky appearance, and as in making these jellies ornament is the chief aim, it is desirable to have them as clear and transparent as possible. To mold, rinse the mold in cold water, and then fill. Jelly is sometimes formed in a mold with a cylindrical tube in the center, and when turned out the space in center is filled with whipped cream. If wanted still more ornamental dot the whipped cream with strawberries, or any kind of preserved fruits, such as cherries, grapes, slices of peaches, etc. Any jelly left over, whether fruit or gelatine, may be reheated in a custard kettle and molded again. If of two colors, mold as directed for Ribbon Jelly, or in any way fancied. Blanc- manges may also be remolded in same way, and by placing with the jelly in mold, half and half, makes a pretty dish. To serve any dessert jelly wrap a cloth wrung out of water around the mold and turn out. Apple Jelly. — Core and cut two dozen apples into quarters , boil with rind of a lemon until tender : drain off juice, strain it through jelly-bag, and to each pint add a half pint sugar and a half ounce gelatine, previously # soaked and simmered gently in half pint water ; boil all together slowly fifteen minutes and strain into molds. Turn out, when cold, and serve surrounded with whipped cream or custard.