How To Make Hartshorn Gelly

Take a sauce-pan that is well tin'd, put in three quarts of water, and half a pound of hartshorn shav-ings: set it over the fire, let it boil till the hartshorn is dissolved, and till it hangs to the spoon when a little of it is taken out; strain the liquor while it is hot, and return it into the sauce-pan again, with a pint of Rhenish-wine, and a quarter of a pound of loaf sugar : beat the whites of five eggs, with a whisk up to a froth, and stir them into the gelly, by little and little, with a spoon, in the same manner as if you were taking up liquor to cool it; let it boil three minutes, and then add the juice of four lemons; let it boil again a minute or two longer, and when it is of a fine white, and looks curdled, pour it into a bag made of swan-skin, and hold over a China bason; when it has pad through, pour it back again, repeating the same till it is as fine as rock-water : let it run the last time into a bason that is quite clean, and with a spoon fill your glasses; when you have used half the gelly, throw some of the outside lemon-peel into the bason to the reft; fill the reft of the glasses with this, and they will be of a fine amber colour. The quantity of sugar is too little for most palates, and some dislike so much lemon.

How To Make Calves-Feet Gelly

Take two calves feet, and boil them in a gallon of water to a quart; when it is cold, skim off the fat from the top, and take the gelly off clean from settling at the bottom: put the gelly into a sauce-pan, with a pint of mountain wine, half a pound of loaf sugar, the juice of four lemons, and the white of seven eggs beaten up to a froth with a whisk; whisk; stir them all together, and let the mixture boil for a few minutes : pour it into a large swan-skin bag, and make it run quick into a bason, which repeat till it runs clear. Lastly, let it run into a china bason, in which is placed the yellow part of lemon-peel, which will give it a fine colour; then with a clean spoon fill your glasses.

How To Make Currant-Gelly

Take red currants freed from the stalks, and put them into an stone- ware-pan; set it halfway into a kettle of boiling water, and let it boil half an hour, pour the currants into a coarse hair sieve, to strain out the juice; put it into a stone-ware-pipkin over the fire, with a pound of sugar to each pint of juice. Let the fire be quick, and keep the liquor stirring till the sugar is melted; taking off the scum as it rises : when it is clear and fine, pour it into glasses, and cover them with paper. Some direct this to be done in a bell-metal fkillet; but this is a pernicious practice, for all acids will corrode brass, and render the composition unwhole-some. The same may be said of all other metals, for they will yield a disagreeable taste, though no bad consequence should result from them : even the glasing of earthen-pans has been dissolved by acids. Now, as this glasing is made of lead, it is no wonder that many have felt the bad effect of this practice: therefore, in all compositions wherein acid juices, acid wines, or salts, are used, the pipkin should be made of stone, and the stone-ware made in Staffordshire is undoubtely the best.