To make a trifle.
COVER the bottom of your dish or bowl with Naples biscuits broke in pieces, mackeroons broke in halves, and ratafia cakes. Just wet them all through with sack, then make a good boiled custard not too thick, and when cold pour it over it, then put a syllabub over that. You may garnish it with ratafia cakes, currant jelly, and flowers.
To make hartshorn jelly.
BOIL half a pound of hartshorn in three quarts of water over a gentle fire, till it becomes a jelly. If you take out a little to cool, and it hangs on the spoon, it is enough. Strain it whole it is hot, put it in a well-tinned sauce-pan, put to it a pint of Reinish wine, and a quarter of a pound of loaf-sugar; beat the whites of four eggs or more to a froth, stir it all together that the whites mix well with the jelly, and pour it in, as if you were cooling it. Let it boil for two or three minutes, them put in the juice of three or four lemons; let it boil a minute or two longer. When it is finely curdled, and of a pure white colour, have ready a swan-skin jelly bag over a china bason, pour in your jelly, and pour back again till it is as clear as rock water; then set very clean china bason under, have your glasses as clean as possible, and with a clean spoon fill your glasses. Have ready some thin rind of lemons, and when you have filled half your glasses throw the peel into the bason; and when the jelly is all run out of the bag, with a clean spoon fill the rest of the glasses, and they will look of a fine amber colour. Now in putting in the ingredients there is no certain rule. You must put in lemon and sugar to our palate. Most people love them sweet; and indeed they are good for nothing unless they are.
To make ribband jelly.
TAKE out the great bones of four calves feet, put the feet into a pot with ten quarts of water, three ounces of hartshorn, three ounces of isinglass, a nutmeg quartered, and four blades of mace; then boil this till it comes to two quarts, strain it through a flannel bag, let it stand twenty-four hours, then scrape off all the fat from the top very clean, then slice it, put to it the whites of six eggs beaten to a froth, boil it a little, and strain it through a flannel bag, then run the jelly into little high glasses, run every colour as thick as your finger, one colour must be thorough cold before you put another on, and thatyou
