Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

few drops of orange-flower water, and the whole well sweetened and taken warm, is very good after having eaten something difficult to digest. ITALIAN PASTES. Macaroni, vermicelli, and the like dry pastes, are called Italian pastes, whatever the shape--round, oval, or star-like. ISINGLASS. It is sometimes used instead of gelatine to make jellies. JELLY-BAG. Make a conical bag of good white flannel, about twenty inches long, fifteen inches broad at one end when spread on a flat surface, or about thirty inches in circumference, the other end being the point. Sew to it four pieces of white tape at the large end, and at equal distances, so that two sticks may be run into them. The sticks are placed on chairs or something else, in order to have the point of the bag about one foot from the floor. It is then ready to pass the jellies through it. [Illustration] KITCHEN UTENSILS. Gastronomists use, in preference to any thing else, crockery or earthen pans; or, for want of these, block-tin pans. Copper is, in the end, the cheapest of all; but American cooks do not like them because they require too much care and must be examined every day; to prevent any accident, it is necessary to keep the inside properly lined. Many indispositions are caused by food prepared in copper not properly lined; even food allowed to cool in a well-lined pan would be dangerous. Pans lined with porcelain are excellent, but the trouble with them is, that they crack, and after that cannot be cleaned; something will always remain between the lining and the iron, and spoil every thing cooked in them. The tin-lined are preferable, on account of being easily cleaned by means of a small birch-broom, washing-soda, and boiling water. LAIT DE POULE. Mix well in a tumbler a yolk of egg and a teaspoonful of sugar; then add a few drops of orange-flower water (_eau de fleur d'oranger_); pour boiling water on the whole, little by little, stirring the while, and drink warm. The quantity of water is according to taste. A gill of water