Orange Jelly I

Dissolve one ounce Nelson's opaque gelatine in one pint of cold water for two hours, then add eight ounces white sugar, the juice of one lemon, and half a pint of boiling water; place on the fire until the gelatine is all melted, add the juice of five oranges and one drop of cochineal, strain through a piece of muslin and pour into a mould, and put into a cool place to set. When wanted, dip the mould into warm water for a few seconds, wipe dry with a clean cloth, and turn gently into a silver or glass dish. Ornament with a few natural flowers, if procurable.

Orange Jelly II

Take enough clear jelly to fill the moulds required, add the juice of three oranges, also the yellow rind of the oranges rubbed on sugar, and the juice of one lemon; mix these well together, and strain through a muslin.

Cherry Jelly

Ingredients: Two ounces Nelson's opaque gelatine, four lemons, half a pound sugar, one pint and a half of water, the whites of three eggs, half a glass of noyeau, one drop of essence of almonds, and a little cochineal. Soak the gelatine in the water for one hour, then add the juice of four lemons, the sugar, and the whites of three eggs whisked in a little cold water; stir all together gently over the fire until boiling; let it settle a few minutes, then pass through a flannel jelly-bag, pouring it back a few times, until quite clear; then add half a glass of noyeau, one drop of essence of almonds, and color a light red with cochineal. Pour into a mould and let set; when required, dip the mould in warm water for a few seconds, and wipe with a cloth and turn on to a glass or silver dish.

Duchesse Loaves With Apple Jelly

Ingredients: Half a pint of milk, four ounces butter, two ounces sugar, five ounces flour, four eggs, and a little rough sugar candy. Put the milk, sugar and butter into a stewpan on the fire, and as soon as these begin to boil, stir in five ounces flour; when thoroughly mixed, add three eggs; incorporate these with the paste. This paste should now be laid out with a dessert spoon in heaps about the size of a small egg; egg them over with a brush, and strew a little coarsely-crushed sugar-candy over them, and bake them in a moderate oven a very light color; when baked, make an incision in the side with a sharp knife, and put in them a little apple jelly. Send to table on a napkin.

Potato Jelly

To obtain this jelly in perfection, let a potato be washed, peeled, and grated; throw the pulp, thus procured, into a jug of water, and stir it well. Pass the mixture of pulp and water over a sieve, and collect the water which passes through into a basin. Let this stand for a few minutes, and sufficient quantity of starch will have fallen for the purpose required. Pour off the water, and then keep stirring up the starch at the bottom of the basin, while boiling water is being poured upon it, and it will soon and suddenly pass to the state of a jelly. The only nicety required is to be careful that the water is absolutely boiling, otherwise the change will not take place. It does not require more than eight minutes to change a raw potato into a basinful of most excellent jelly, which has only to be seasoned with a little sugar, nutmeg and white wine, to please the most fastidious palate.

Tapioca Jelly

Take four tablespoonfuls of tapioca, rinse it thoroughly, then soak it five hours, in cold water enough to cover it. Set a pint of cold water on the fire; when it boils, mash and stir up the tapioca that is in the water and mix it with the boiling water; let the whole simmer gently, with a stick of cinnamon or mace. When thick and clear, mix a couple of tablespoonfuls of white sugar, with half a tablespoonful of lemon-juice and half a glass of white wine; stir it into the jelly. If not sweet enough, add more sugar, and turn the jelly into cups.

Punch Jelly

Dissolve two ounces gelatine in one pint and a-half of water, add the juice of two lemons and four ounces sugar, stand on the stove and let thoroughly melt; then add two whites of eggs whisked up in a gill of water, bring to the boil, and let stand two minutes; then pass through a jelly-bag, pouring back two or three times, until quite bright; add to it, when clear, half a glass of rum, the same of brandy and sherry, pour in the mould and let set. When wanted, dip the mould in warm water for twenty seconds, wipe with a cloth, and turn out in a silver or glass dish; garnish with some natural flowers.

Ham With Currant Jelly

Put half a glass of currant jelly, a small bit of butter, and a little pepper into your sauce-pan; slice boiled ham very thin, and when the jelly is hot put in the ham and leave it only long enough to be heated through. Serve on a hot dish.