Bird’s Nest in Jelly.
1 quart of wine jelly—not too thin.
3 cups of white blanc-mange.
9 empty egg-shells.
Rind of 2 oranges cut into strips and stewed in water, until tender, then in syrup until clear, or, if you have it, use preserved orange-peel.
Empty the eggs carefully through a hole in the small end; wash them out with cold water, and while wet inside set firmly in a pan of bran or meal, to keep them steadily upright. Fill them with blanc-mange. Next morning, fill a glass dish two-thirds full with clear jelly, reserving a large cupful. So soon as the jelly is firm enough to bear their weight, break the shells, with care, from the blanc-mange eggs, and pile them upon the jelly. Lay the “straw”—i. e., the orange-peel—over and about them; pour the rest of the half congealed jelly over all, and set in a very cold place.
A beautiful variation of this dessert can be made for Easter Sunday, by coloring part of the blanc-mange brown with chocolate, part pink with currant jelly or cranberry juice, part yellow with yolk of egg, and leaving the rest white.
Second Week. Monday.
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Ham and Egg Soup.
Veal Patés. Creamed Parsnips.
Salad of Lettuce and Veal. Mashed Potatoes.
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Corn-Starch Hasty Pudding.
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