till it is reduced to three pints or less; as it boils skim it well, try it with a spoon as before directed, and if you fine it strong enough, strain it off, and let it settle half an hour, then skim the top, and pour it from the settlings into a stew-pan, put in half a pint of white wine, sweeten it with loaf sugar, squeeze six lemons, straining the juice to keep out the seeds, and put it in with a little lemon peel; if you want it quite clear and bright, do not put in any saffron; if you want it an amber colour, put in a little saffron; if a very high colour, bruise a little cochineal and put in; boil it up for ten minutes; beat the whites of ten eggs up to a high froth, mix them with the jelly well together, and boil it up for ten minutes, then take it off the fire, cover it, and let it stand for five minutes; have your bag ready with a bowl under, pour your jelly in gently, and as it runs through pour it into the bag again, till it is as bright as you want it; when it has all run through, fill your moulds, and let it stand till it is cold, then loosen the sides with your fingers, dip the mould into warm water, and turn it out on your dish.
To make green Melon Jelly.
Make a pint of blanc-mange, and colour it of a light green with the juice of spinach, put it into a melon mould, and when it is cold turn it out; have a deep mould with a little jelly at the bottom quite cold, put your melon in, and put in some jelly blood-warm, let it be cold, then fill up your mould with more blood-warm jelly, let it stand all night, and the next morning turn
