To a quart of the stock jelly put half a pound of loaf sugar pounded, a stick or two of cinnamon broken into small bits, the peel of a lemon, a pint of currant wine, and one of Sherry or Tererift'e, and the beaten whites of five eggs; put it all into a nicely-cleaned saucepan, stir it gently till it boils, and boil it for three or four minutes. Pour it into a jelly-bag, with a basin or mug placed underneath; run it immediately through the bag again into another basin, and repeat this till it begins to drop. It will then be as transparent as possible, and may be put into moulds or glasses. When all has apparently dripped, pour about a pint of boiling water into the bag, which will produce a little thin jelly fit to drink; the stand with the jelly-bag should be placed near to the fire; Sherry alone, or Tene-riffe, may be used. The jelly may be put into quart bottles corked tightly, which will make it keep good for some weeks; place the bottle in warm water when it is required for use.
For a large shape, put to the prepared stock or jelly, more than half a bottle of strong ale or porter, a pound of loaf sugar, the peel of one, and the juice of four large lemons, a stick of cinnamon, and the beaten whites of eight eggs; put it all into a saucepan, stir it gently; let it boil for fifteen minutes, and pour it into a jelly-bag till it runs perfectly clear.
Take eighteen fine apricots, let them be of a nice red color, stone them, and cut them in pieces into some sirup, (usually made with twelve ounces of sugar, but for apricot jelly it should be rather more liquid than for other jellies.) When the fruit is done put it into a napkin, to express out all the juice you possibly can; which you must add to the sirup in which the apricots have been done, and which has been previously strained through a silk sieve, and after having mixed with it a proper quantity of isinglass to thicken it, finish the same as all ether jellies.
Steep for some hours, in two table-spoonfuls of water, the peel of a lemon, and three or four bitter almonds pounded; strain, and mix it with three table-spoonfuls of arrow-root, the same quantity of lemon-juice, and one of brandy: sweeten, and stir it over the fire till (mite thick, and when quite cold, put it into jelly glasses.
Cut the crum of a penny roll into thin slices, and toast them equally of a pale brown; boil them gently in a quart of water till it will jelly, which may be known by putting a little in a spoon to cool; strain it upon a bit of lemon-peel, and sweeten it with sugar. A little wine may be added.
Take the stones and stalks from two pounds of fine clear ripe cherries; mix them with a quarter of a pound of red currants, from which the seeds have been extracted; express the juice from these fruits, filter and mix it with three-quarters of a pound of clarified sugar, and one ounce of inglass. Finish the same as Barberry jelly.