No. 1241. _Gelée de Fleurs d’Orange au Vin de Champagne._

Clarify three quarters of a pound of sugar, and when boiling add two

ounces of candied orange-flowers, take off the fire, cover over closely,

and let remain till cold, then strain it through a napkin, when all has

run through add two ounces of clarified isinglass, (cold but not set,)

and nearly a pint of champagne, mix altogether and pour it into your

mould.