The new practical housekeeping

For Mock Oranges, prepare as above (without eggs) but do not color the jelly with which they are to be filled, and when cold carefully cut in halves. Should be prepared the day before wanted. Serve as real fruit piled in glass dish with green leaves around. Another elegant dish is made by preserving the sections of two oranges whole, taking care not to break the thin inner skin surrounding them. Pour half the Jelly in mold and let harden on ice, keeping remainder hot by standing in hot water. Then arrange the prepared sections of orange in acircle on jelly in mold, around the edge, then add just enough jelly to cover the orange sections, let it harden, put in remainder and set away to cool. If all of last half of jelly is poured over the sections they will rise to the top. When making in a hurry, instead of molding sections in jelly keep to garnish the dish. Peach Jelly. — Add to the juice from a can of peaches a cup granulated sugar and boil until clear, skimming carefully ; when no more scum rises, put in the peaches and let boil up once; then carefully take them out without breaking, and pour the hot syrup over A box gelatine that has soaked an hour in a cup cold water; add juice of a lemon, cup each granulated su^ar and boiling water and put all over the fire, stirring constantly until the gelatine is entirely ois- Bolved ; strain while hot ; put the peaches in a mold, pour the jelly • over, and set in a cold place for several hours before wanted. Pie-plant Jelly, — Peel enough pie-plant to fill a quart mold, cut in half-inch lengths, and stew gently to a pulp with an equal weight of sugar ; dissolve half an ounce gelatine in a gill of water over the fire; add it to the pie-plant when tender, and let it boil up; then pour in a mold wet with cold water, and let cool. Serve with whipped cream or powdered sugar. Pig's Foot Jelly. — ^Take the liquor in which fresh pig's feet have been boiled, strain through a flannel bag and set away to cool until next day ; then remove all grease from the top, return to the fire and add to each quart of jelly one-half pound white sugar, juice of two lemons or two dessertspoons lemon extract, a little cinnamon bark and the whites of two eggs (the latter to clarify it) ; boil all together ten or fifteen minutes and strain again into glasses, bowls, cups or molds of any shape. Let cool, after which cover closely and set in a cool place ; it will keep a long time, is delicious eaten with * cake, either with or without cream, according to taste, and is very strengthening and refreshing for invalids. Pine-apple Jelly. — Take a small can pine-apple, a cup and a half sugar, package of gelatine, one lemon, white of an egg, and a quart water. Soak the gelatine in half a pint cold water for two hours and a half. Cut pine-apple into small pieces and put it with juice and remainder of water into a saucepan to simmer for ten minutes ; beat white of egg well, and put it into a stewpan with the soaked gelatine, the sugar, and juice of lemon. At the end of ten minutes strain the pine-apple mixture into the stewpan. Heat slowly to boiling point, then setback where it will keep hot for twenty minutes without boiling. Strain and put away in molds to harden. It will take five or six hours for the liquid to become perfectly set.