Jelly. - To 1 package Cox's gelatine add 1 pint cold water. When dissolved add 1 pint hot water, 2 cups sugar, juice of 6 lemons. Stir slowly until well dissolved, then strain into moulds.

Cream. - Cover 1 package gelatine with cold water. When dissolved add 1 cup new milk, 1 cup sugar; heat to boiling point, stirring frequently, then set away to cool. Whip 1 quart of thick cream until light, beat the whites of 6 eggs, and add both to the mixture; when cool flavor with vanilla. Place the jelly in the bottom of the moulds, and when stiff and cold add the cream; turn out of mould and serve in slices.