brandy; put white paper over the glasses, twisted round the top, and prick the paper full of holes with a pin.
To make Black Currant Jelly.
Make it the same way as the red currant jelly, only with this difference, make it with the coarsest lump sugar.
- Note.—This jelly is never used in a dessert, but is a very good thing for a sore throat.
To make Calves Foot Jelly.
Take a set of calves feet, take the long bone out, split the foot, and take out the fat; boil these in six quarts of water with half a pound of hartshorn, till it be a jelly; which you may know by cooling a little in a plate, then strain it off, and scum the fat off; beat the whites of twelve eggs, add as much sugar as will sweeten it, the juice of six lemons, some mace, a little orange-flower water, and a pint of white wine; stir this all together over a stove till it boils; it must not be too sweet, not too sharp; strain it through a jelly-bag, and let it run on lemon peel to give it a colour.
To make Apple Jelly.
Pare the softer sort of pleasant tasted apples, slice them very thin, take out the cores and seeds, boil a pound of them in a quart of water till a fourth part be consumed; strain it well, and to every pint and an half put three quarters of a pound of sugar, with a little mace or cinnamon, and boil it up to a thickness, adding a quarter of
