303 FKTJITS AND HOW TO USE THEM. 



and the juice of a large lemon; with two-thirds of its grated 

 yellow rind. Bake in a pie-dlph lined with pastry, and 

 when done cover with a meringue of the whites and three 

 tablespoonfuls of sugar. Brown a few moments in the 

 oven. 



Liemon Float, — Dissolve a \ ackage of gelatine in a!!ittle 

 cold water, then pour over enough water to make a quart in 

 all. Sweeten with a pint of sugar, and add the juitse of four 

 or five lemons, according to their size. Strain, and stir in 

 the beaten whites of ten eggs. It ought to be cold and 

 should be served immediately. 



Orange Snow. — Dissolve an ounce of isinglass in a pint 

 of boiling water, strain it, and let it stand till nearly cold' 

 Mix with it the juice of six or seven oranges and one lemon. 

 Add the whites of three eggp, and sugar to taste. Whisk the 

 whole together until it looks white and like a sponge. Put 

 it into a mold and turn it out on the following day. 



Oranges Jellied..— Peel a dozen medium-sized oranges, 

 cut them up very small, rejecting all seeds. Put them in a 

 dish larger than they will 31i, sweeten very liberally. Take 

 one-lialf box of Cooper's gelatine, dissolved in a little cold 

 water, then pour on it one cap of boiling water, stir well, 

 and add to it the oranges, mixhig very thoroughly. Set 

 away in a cold place or on ice. 



Orange Cliarlotte.— (Mrs. Lincoln.) One-third box of 

 gelatine, one-third cupful of cold water, one-third cupful 

 of boiling water, one cupful of sugar, juice of one lemon, 

 one cupful of orange juice and pulp, three eggs, whites 

 only. 



Line a mold or bowl with lady's-fingers or sections of 

 orangesi Soak the gelatine in cold water till soft. Pour on 

 the boiling water. Add tht- sugar and the lemon juice. 

 Strain, and add the orange juice and pulp, with a little of 

 the grat( d rind. Cool in a pan of ice-water. Beat the 

 whites of the eggs stiff, and when the orange jelly begins to 

 harden, beat it till hght. Add the beaten whites, and beat 

 together till stiff enough to drop. Pour into the mold. 



