Take three ounces of Cooper's isinglass or gelatine, and soak it in cold water during five minutes. Then take it out and put it into a preserving kettle, and dissolve it in two quarts of boiling water. Stir into it a pound of loaf-sugar, on part of which has been rubbed off the thin yellow rind of four large lemons. Add two large sticks of cinnamon broken up, and the juice of the lemons mixed with a pint of white wine, (madeira, sherry, or malaga,) and add also the broken shells and beaten whites of four eggs. Having mixed all the ingredients well in the preserving kettle, put on the cover, set the kettle over the fire, and boil it steadily during twenty minutes. Then take it off, and let it stand five minutes or more, to settle. Pour the whole carefully into a thin flannel bag, and let it run into your jelly moulds. On no account squeeze the bag, as that will injure the clearness of the jelly.
This mode of preparing jelly with artificial isinglass saves the trouble of boiling calves' feet the day before. It can be made in a short time.
Having cut out all blemishes, quarter half a bushel of the best pippin or bell-flower apples, without peeling or coring, and as you cut them, throw them into a pan of cold water to preserve the colour. When all the apples have beeen thus cut up, take them out of the water, but do not wipe or dry them. Then weigh the cut apples, and to each pound, allow a pound of the best loaf-sugar. Put them with the sugar into a large preserving-kettle and barely enough of water to prevent their burning, mixing among them the yellow rind of half a dozen lemons pared off very thin and cut into pieces. Also the juice of the lemons. When perfectly soft, and boiled to a mash, put the apples, etc, into a large linen jelly-bag, and run the liquid into moulds, if wanted for present use; and into jars if intended for keeping. Lay brandy paper on the top of each jar, and cover them closely.
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Boil a pound of ground rice in as much water as will cover it. When it is thoroughly boiled, and very thick and smooth, stir into the rice (while hot) a half pound of powdered white sugar, and about three jills, or six large wine-glasses of fresh currant or cherry juice, that has been pressed through a linen bag. Next replace it on the fire, and boil the whole together for about ten minutes, stirring it well. Then put it into moulds, and set it on ice. When cold, turn it out, and cat it with sweetened cream, or with boiled custard.
You may use the juice of fresh strawberries or raspberries, stirred in while the flummery is hot, but not boiled afterwards. The flavour of strawberries and raspberries is always impaired and weakened by cooking.
Boil half a pint of whole rice in as little water as possible, till all the grains lose their form and become a soft mass. Next put it into a sieve, and drain and press out all the water. Then return it to the sauce-pan, and mix with it a large half pint of rich milk, and a quarter of a pound of powdered sugar. Boil it again till the whole is reduced to a pulp. Then remove it from the fire, and stir in, (while hot,) a wineglass of rose-water. Dip your moulds into cold water, and then fill them with the rice; set them on ice, and when quite firm and cold, turn out the blancmange, and serve it up on dishes with a sauce-tureen of sweetened cream flavoured with nutmeg. Or you may eat it with a boiled custard, or with wine sauce.
You may mould it in large breakfast cups. Always dip your moulds for a moment in lukewarm water before you turn out their contents.