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

a small egg; and then mix and work well for at least five minutes with a piece of wood. When done it is perfectly white and rather thick. Make a kind of funnel with thick, white paper; put the mixture in it, and by squeezing it out, you make decorations according to fancy, on cakes, charlotte russe, etc. You make the decorations of the size you please, by cutting the smaller end of the paper-funnel of the size you wish. The mixture may also be spread on cakes with a knife, according to what kind of decoration is desired. A charlotte russe may be decorated in the same way, with the same cream as that used to fill it. MEAT JELLIES. Put in a saucepan two ounces of gelatine with three eggs and shells, a tablespoonful of salt, the rind of half a lemon, a liquor-glass of rum or brandy, or a wine-glass of sherry, port, or madeira wine; mix well the whole. Add one quart of broth, twelve pepper-corns; beat the whole well with an egg-beater and set on a good fire; stir gently till it comes to a boil; then move it on a rather slow fire; boil slowly for about eight minutes and turn into the jelly-bag. Have two bowls at hand to be used alternately; have one under the bag before turning the jelly into it; and when it has passed through the bag once, turn it into the bag again, putting the other bowl under; repeat this three or four times, and it will be perfectly clear. Just before turning into the bag the first time, a few drops of burnt sugar are added to give the jelly an amber color. Use the jelly immediately if wanted in liquid form, as to fill a meat-pie, etc., or put it on ice to congeal. _Boned-turkey Jelly._--As soon as the water in which you have boiled a boned turkey is cold, skim off the fat and strain it. Then proceed exactly as for meat jelly, except that you take one quart of the above instead of one