Put the lemon juice and grated rind, together with the sugar and butter, into a brass pan; add the eggs gradually lest they curdle. Then simmer over the fire until as thick as honey, stirring gently all the time. Pour into small jars, and when cold paste paper over. Keep in a very dry place. Fill the patty-pans half-full, as it rises much in a quick oven. Puff paste should be used for these. LEMON JELLY ½ box gelatine. ½ cup cold water. 2 cups boiling water. 1 cup sugar. Juice of 3 lemons, and three scrapings of the yellow rind. Put the gelatine into the cold water and soak one hour. Put the boiling water, the sugar, and the scrapings of peel on the fire, and stir till the sugar dissolves. Take it off the fire and stir in the gelatine, and mix till this is dissolved; when it is partly cool, turn in the lemon juice and strain through a flannel bag dipped in water and wrung dry. Put into a pretty mould. ORANGE JELLY Make this exactly as you did the Lemon Jelly, only instead of taking the juice of three lemons, take the juice of two oranges and one lemon, and scrape the orange peel instead of the lemon peel. Whipped cream is nicer with either of these jellies. PRUNE JELLY Wash well a cup of prunes, and cover them with cold water and soak overnight. In the morning put them on the fire in the same water, and simmer till so tender that the stones will slip out. Cut each prune in two and sprinkle with sugar as you lay them in the mould; pour over them lemon jelly made by the recipe above, and put on ice. Turn out on a pretty dish, and put whipped cream round. FRUIT JELLY Make a plain lemon jelly, as before. Cut up, very thin, two oranges, one banana, six figs, and a handful of white grapes, which you have seeded, and sweeten them. Put in a mould and pour in the jelly; as it begins to grow firm you can gently lift the fruit from the bottom once or twice. You can also fill the mould quite full of fruit, and make only half the jelly and pour over. Whipped cream is nice to eat with this. STEWED RHUBARB Wipe the rhubarb with a damp cloth. Cut into pieces about one inch long; put in a stewpan with enough water just to cover it, and put in sugar to suit taste. Cook till it becomes soft, but not mashed; let it simmer gently. SNOW PUDDING ½ box of gelatine. 1 pint of cold water. 3 eggs. Juice of 3 lemons. ½ cup of powdered sugar. Pour the water over the gelatine and let it stand ten minutes; then put the bowl over the fire and stir till it is dissolved, and take it off at once. As soon as it seems nearly cold, beat to a froth with the egg-beater. Beat the whites of the eggs stiffly, and add to the gelatine, with the lemon juice and sugar, and mix well. Put in a mould and set on ice. Make a soft custard by the recipe, and pour round the pudding when you serve it. VELVET CREAM ¼ box of gelatine. 1 pint of milk. 2 eggs. 3 tablespoonfuls of sugar. Small teaspoonful of vanilla.