ordinary use at luncheon and dinner, as well as for afternoon and
evening entertainments, and have a special value for invalids, as they
contain nourishment and are at the same time very refreshing. When
required for use, dissolve a bottle of the jelly, and mix with it five
times its bulk of water, the beverage can then be used either hot or
cold; if in standing it should be slightly thickened it will only be
necessary briskly to stir it with a spoon. Lemon, orange, and cherry
jelly, with the addition of water as directed, will be found superior to
any other beverage of the kind, and specially excellent for children's
parties.

The following "cups" are delicious made with the jelly as directed.

CLARET CUP, made merely with seltzer water, claret, and PORT WINE JELLY,
will be found superior to the ordinary preparation. A little sugar may
be added if desired. To a bottle of claret and a pint of seltzer-water
use a half-pint bottle of PORT WINE JELLY, stir briskly until well
mixed, put in a sprig of balm and borage, three thick slices of
cucumber; place the vessel containing the claret cup covered over on
ice for an hour; strain out the herbs before serving.

BADMINTON CUP is made with Burgundy, in the same way as the above, with
the addition of a bottle of ORANGE JELLY.

CHAMPAGNE CUP requires equal quantities of the wine and seltzer-water,
with a bottle of ORANGE JELLY.

CIDER CUP is made with a pint and a half of cider, a bottle of
soda-water, and a bottle of either ORANGE, LEMON, or SHERRY JELLY.

CHERRY CUP.--Half-a-pint of claret, a quart of soda-water, and a
half-pint bottle of CHERRY JELLY.

MULLED PORT WINE.

Dissolve a bottle of Port Wine Jelly and add to it four times its bulk
of boiling water with a little nutmeg, and, if liked, a crushed clove.

LEMONADE.

Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart of
water, with a sliced lemon and sweetened with sugar, forms a good
lemonade, and is a cooling and refreshing drink. A small pinch of the
Citric Acid dissolved in a tumbler of water with a little sugar and a
pinch of bicarbonate of potash, makes an effervescing draught. These
acidulated drinks are exceedingly useful for allaying thirst; and as
refrigerants in feverish and inflammatory complaints they are
invaluable.

LEMONADE (A NEW RECIPE).

Dissolve three-quarters of a pound of loaf sugar and the contents of a
threepenny packet of Nelson's Citric Acid in a quart of boilin