Quince Jelly

Quinces for jelly ought not to be quite ripe, they should, however, be of a fine yellow color; take off the down which covers them, quarter, core, put them into a saucepan, with water enough to cover them; set them on the fire, and when soft, lay the pieces on a sieve to (Lain, pressing them very slightly; strain the liquor, and measure it; clarify, and boil to casse an equal quantity of sugar; then take it off, add the liquor to it, stirring it well; when mixed, put it on the fire, still stirring; as soon as the jelly spreads over the spoon, and falls from it like treacle; take it from the fire, and when cold, pour it into pots.

Raspberry Jelly

Take two thirds of rasberries, and one third red currants; pick them, press the juice through a sieve into a pan, cover, and place it in a cellar, or any other cool place for three days; at the end of that time raise the thick skin formed at the top, and pour the juice into another vessel: weigh it, and put it, with half the quantity of sugar, into a preserving pan, set it on the fire; a great deal of scum will rise at first, which must all be taken off; leave it on the fire for an hour; then pour a few drops on a cold plate, if it cools of the proper consistence for jellies, take it from the fire and whilst hot pour it into pots; Let the jelly be quite cold before the pots are covered.

Rum Jelly

Clarify, and boil to a sirup, a pound of loaf sugar; dissolve one ounce of isinglass in half a pint of water, strain it through a sieve into the sirup when it is half warm, and when nearly cold, stir in a quart of white wine; mix it well, and add one or two table-spoonfuls of old Jamaica rum, stir it for a few minutes, and pour it into a mould, or into glasses.

Strawberry Jelly

Put some fresh-gathered strawberries into an earthen pan, bruise them with a wooden spoon, add a little cold water, and some finely-pounded loaf sugar. In an hour or two, strain it through a jelly-bag, and to a quart of the juice add one ounce of isinglass, which has been dissolved in half a pint of water, well-skimmed, strained, and allowed to cool; mix all well, and pour it into an earthen mould.

Raspberry jelly, red currant jelly, and red currants mixed with raspberries, may be made exactly in the same manner; and the bright red color may be improved by mixing in a little carmine or lake. When this kind of jelly is to be made with cherries, the fruit should be boiled a few minutes in clarified sugar, and when cold, the juice of one or two lemons may be added with the isinglass.

A little lemon juice may be added to any of the other jellies, in proportion to the acidity of the fruit.

They may be iced by covering and surrounding the mould with ice, without any salt.