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PIES, MEAT, JELLY FOR (economical and quickly made)

Put into a cup an ounce of gelatine with as much cold water as will cover it, and let it soak for half an hour. Put a pint and a half of good stock, quite free from fat, into a stewpan, with a sprig of thyme, a bay-leaf, five or six shallots, half a blade of mace, six cloves, an onion, and a little pepper and salt. Bring the stock gently to the boil; cool it, stir the gelatine into it, and continue stirring until it is dissolved. Let the stock cool; mix with it the whites and crushed shells of two eggs which have been beaten up with a cupful of cold water. Stir them into the stock, whisk all together until the liquid is on the point of boiling, then draw the saucepan to the side of the fire, and let the contents simmer gently for ten minutes. Pass the gravy through a jelly-bag, and it will be fit for use. If the stock is already nicely flavoured, the flavouring ingredients need not be added. A dessert-spoonful of tarragon vinegar and half a glassful of sherry may be stirred in, with the whites of the eggs, if approved. The jelly will become stiff more quickly if it is poured out on a large dish. Time, one hour to make. Probable cost, exclusive of stock, 1s. Sufficient for a quart of jelly. PIES, PASTE FOR. (See PASTE FOR COMMON PIES, PASTE FOR RAISED PIES, ETC.) PIG, DIAGRAM OF, FOR BACON. (See the illustration accompanying the article BACON, TO CUT UP A PIG FOR.)