Many people who do not care for the ordinary smooth jellies will ea whipped jellies with relish, and in any case the dish of whipped jelly' creates something of a novelty the way of a cold sweet. Te is pre pared as follows. With an ordinary packet of jelly you proceed la the usual way, bat when the jelly is just beginning to set you add cold water, in the proportions of half a pint of water to a pint of jelly, and beat the whole thoroughly basin with a fork, continuing the beating until the whole is quite! opaque. It is then left to set, pre-gerahly in custard glasses with some Pieces of trait at the bottom of each and a film of cream on the top. Cold milk inthe same proportions may be added instead of the water; and makes the dish more nourish: ing for children, or fruit juice as described above. the first time because he first tried to draw it. Incidentally, the mere] difficulties attendant upon his performance will enable him to appre-late a more successful effort on the part of others.
Text read from the printed page and cleaned; old type leaves the occasional error.