Colouring for Jelly.
Boil slowly in ½ pint water, for half an hour, 15 grains cochineal in fine powder, ½ drachm of cream of tartar, and a bit of alum the size of a pea; let it stand till the next day, then pour it off.
Arrow-root Jelly.
Put ¼ pint of water into a saucepan, with a wine-glassful of sherry, or a spoonful of brandy, sugar, and grated nutmeg. Boil up once, then mix it, by degrees, with a dessert-spoonful of arrow-root, rubbed smooth, and mixed with 2 spoonsful of cold water. Return it into the saucepan, stir, and boil it three minutes.—Or: steep for three hours the rind of a lemon, and 4 bitter almonds, pounded, in 2 table-spoonsful water, strain, and mix the water with 3 table-spoonsful arrow-root, and of lemon juice, 1 of brandy; sweeten, stir over the fire till thick, and put it into glasses.
Hartshorn Jelly.
To 3 quarts of water put 1 lb. hartshorn shavings, and 1 oz. isinglass, boil gently till it becomes a jelly (about four hours); the next day melt it, add the juice of 2 lemons, half the peel, and a pint of sherry, also the whites of 5 eggs beaten to a froth, and sugar to taste; boil for a few minutes, and pass it through a jelly bag till clear.
Apple Jelly.
Pare 12 firm apples, and simmer them in a quart of water till quite cooked, but not broken; strain the liquor, and put to it 2 oz. isinglass, the juice of 2 lemons, the peel of one cut thin, sugar to taste, and a little cochineal, tied in muslin; boil till the isinglass is dissolved and the jelly of a nice colour, strain, and pour it into a mould.
Isinglass Jelly.
Dissolve 1 oz. isinglass in ½ pint of water, and put to it ½ lb. lump sugar, the juice of a large lemon, the peel cut thin, and a pint of sherry; boil five minutes, then strain it into a mould.
